Golden crust, syrupy peaches, and a hint of spice, this homemade peach pie is everything summer should taste like. It’s the kind of Southern dessert that steals the spotlight, whether you serve it warm with ice cream or sneak a cold slice straight from the fridge.
Classic Peach Pie with Buttery Lattice Crust
There’s just something about peach pie that feels like summer stood still. Maybe it’s the smell, the way ripe peaches and buttered crust fill the kitchen while the oven does its thing. Or maybe it’s the quiet satisfaction of pulling out a golden, bubbling pie that actually looks like the ones in cookbooks. Except this one? You made it. And it’s not just pretty, it’s absolutely dripping with peachy flavor.
This is my go-to peach pie when the baskets at the farmers market are overflowing. It’s got all the cozy charm of a pie your grandma might’ve made, but without the stress of a finicky recipe.
We’re talking tender peaches, a hint of spice, a buttery, flaky crust (lattice if you’re feeling fancy), and just enough sugar sprinkled on top to give it that bakery-style crunch. I mean… who needs store-bought?
And if you’ve ever been torn between peach cobbler or pie, I’ve been there too. You can always check out this easy cobbler with a pie crust if you’re craving a shortcut version.
Peach Pie Must-Haves
Here are the main ingredients you need for this recipe. Don’t forget to check the recipe card for the full list.
- Double pie crust: You’ll need enough dough for both the bottom crust and the lattice top. Store-bought works fine if you’re short on time, but a homemade pie crust adds more flavor and flakiness.
- Fresh peaches: Ripe but firm peaches hold their shape best during baking.
- Demerara sugar: Gives the crust a bakery-style finish. Turbinado sugar or any other type of coarse sugar will work.
Homemade Peach Pie That Looks Bakery-Worthy
Step One: Prep the Crust
Step Two: Make the Peach Pie Filling
Step Three: Assemble the Pie
Step Four: Brush and Bake
Tips, Tricks & Easy Swaps
- Too brown too soon? Tent the top loosely with foil if it starts browning before the filling is ready.
- Don’t love nutmeg? Try cinnamon, ginger, or even allspice instead.
- Crust nerves? Skip the lattice and just do a solid top crust with a few slits. No judgment—it still tastes amazing.
And if you’ve got extra peaches lying around, do yourself a favor and try this peach pie with a sweet crumb topping. It’s like peach crisp and pie had a delicious little baby.
Honestly, the hardest part about making this pie is waiting for it to cool. But once you slice into that golden, flaky crust and see the syrupy peach filling underneath… it’s game over. Especially if you’ve got vanilla ice cream nearby.
So the next time peach season rolls in, grab a few ripe ones, turn on the oven, and give this pie a go. Whether you serve it warm or cold straight from the fridge, it’s a classic that never goes out of style.
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Ingredients
- Double pie crust
- 3 lbs peaches peeled and sliced
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- ¼ cup sugar
- ½ cup brown sugar
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 2 tablespoons butter
- 2 tablespoons heavy cream
- Demerara sugar
Instructions
Pie crust
- Roll out 1 of the pie crusts into a 12 inch circle and place in a deep dish pie pan. Leave an inch of dough overhanging the pie pan. Place in the refrigerator.
- For the Lattice, roll out the second pie crust into a 12 inch circle. Use a pizza cutter or knife to cut eight, 1 inch strips. Place on parchment paper on a cookie sheet and place in the refrigerator until ready to use.
Filling
- Place sliced peaches in a medium bowl, add lemon zest and juice and stir to coat the peaches. In a separate bowl, combine the sugars, flour, salt, and nutmeg. Add to the peaches and gently stir until they are coated.
- Place the peaches in the pie crust and top with butter cut into cubes.
- Place two strips of pie dough like a plus sign over the peaches. Place another strip perpendicular to one of the strips and pull back one end of the bottom strip and lay down another strip. Continue to weave the strips until you have used all 8 strips. Pinch the strips to the overhanging pie dough. Crimp around the edges.
- Preheat the oven to 400º. Freeze the pie for 15 minutes. Remove and brush the crust with cream and sprinkle with demerara sugar. Bake for 30 minutes then reduce the temperature to 375º and bake an additional 30 minutes until the crust is golden brown and the peaches are bubbly.
- Let cool for at least 2 hours on a wire rack. Then refrigerate until the juices have thickened.
Notes
Storage
- Fridge: Store the fully baked and cooled pie covered in the fridge for up to 4 days.
- Freezer: Wrap the fully baked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
- Reheat: Warm slices in a 300°F oven for 10–15 minutes or until heated through.
