10-Inch Peach Pie Recipe: Golden Lattice Crust Over Juicy Summer Filling

This 10-inch peach pie recipe delivers the perfect balance of flaky golden crust and luscious summer peach filling that practically melts in your mouth.

The secret lies in a lattice crust that stays crisp while allowing the juices to shine through, creating a pie that tastes like a slice of Georgia sunshine. I’ve perfected this recipe over years of summer baking, and it’s become a staple at family gatherings—everyone asks for seconds.

The foundation begins with a buttery, flaky crust that holds its shape beautifully, whether you use store-bought or homemade dough. For the filling, fresh peaches are ideal, but canned peaches work in a pinch when summer’s bounty isn’t available.

The key to that signature juicy texture is a proper thickening agent—cornstarch or tapioca starch—that keeps the filling from turning into a soggy mess while preserving all that natural sweetness.

By the time it emerges from the oven, you’ll have a pie with a golden lattice crust that’s crisp but not brittle, and a filling so juicy it practically drips onto your plate.

The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect harmony of sweet, tangy peach and buttery crust. This isn’t just dessert—it’s an experience that transforms any summer meal into something special.

Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate indulgence, or let it cool slightly for clean, elegant slices.

The beauty of this recipe is its versatility—it works equally well as a centerpiece for picnics, potlucks, or a simple family dinner. Let’s get baking!

Ingredients for 10 inch peach pie

Golden crust meets juicy peach perfection—just 12 ingredients for summer’s best pie.

Peaches are the heart of this pie, so grab the ripest you can find—local farmers markets have the sweetest, juiciest ones. If they’re too firm, let them sit at room temperature for an hour first. For canned peaches, Del Monte or Libby’s are my go-tos—they’re consistently sweet and hold their shape. The key is balancing sugar: if your peaches are extra ripe, start with 1.25 cups sugar and taste as you go. And don’t skip the cornstarch—it’s what keeps that filling from turning into a watery mess while preserving all that natural sweetness. Pro tip: toss your sliced peaches with a little lemon juice right away to keep them from browning while you prep the crust.

No fresh peaches? Canned work perfectly—just drain them well and pat dry. Short on cornstarch? Tapioca starch at the same amount works just as well. The crust can be store-bought (like Pillsbury Refrigerated Pie Crust) if you’re short on time, but homemade makes all the difference. For the butter, Plugrá or Land O’Lakes are my favorites—they’re consistently high quality. If you’re making this ahead, prep the filling and crust separately and assemble right before baking. The lattice pattern? Cut strips about 1/2-inch wide—don’t worry about perfect angles, just overlap them like shingles for that classic look.

This pie tastes even better the next day, so make it ahead if you can. Store the unbaked pie in the fridge for up to 24 hours before baking. Once baked, keep it covered at room temperature for 2-3 days, or freeze the whole pie (covered tightly) for up to 3 months. To reheat, warm slices in a 350°F oven for 10 minutes—it revives that buttery crust perfectly. And if anyone asks for seconds? You know it’s a winner.

Step-by-step instructions for 10-Inch peach pie with golden lattice crust

Here’s how to assemble a showstopper pie with a perfect balance of buttery crust and luscious summer filling.

In a large bowl, combine the 4 cups fresh peaches (pitted and sliced), 1.5 cups granulated sugar, 0.25 cup cornstarch, 2 tbsp lemon juice, and 0.5 tsp salt. The sugar should dissolve completely, and you’ll see the cornstarch create a slightly cloudy texture—this is what will give your filling that perfect thick, jelly-like consistency.

Add 1 tsp vanilla extract and gently stir. Let the mixture sit at room temperature for 15 minutes while you prepare the crust. This resting time allows the flavors to meld and the cornstarch to fully hydrate, ensuring a smooth filling that won’t be grainy. The peaches should release some juice—this is normal and actually helps create that signature pie juiciness.

In a food processor, combine the 1 cup unsalted butter (cold, cubed) and 0.5 cup ice cubes. Pulse until the butter is broken down into pea-sized pieces with a few ice cubes remaining—this keeps the dough cold and flaky. Add 2.5 cups all-purpose flour and 0.5 tsp salt, then pulse until the mixture resembles coarse crumbs with some butter pieces still visible.

Sprinkle 2 tbsp cold water (from the ice cubes) and pulse just until the dough comes together. Turn it out onto a lightly floured surface and divide it into two equal pieces. Roll each piece into a 12-inch circle (about ⅛-inch thick) for your pie crust. If the dough feels too warm, chill it for 10 minutes before rolling—this prevents shrinking during baking.

Roll out the first crust and fit it gently into a 10-inch pie dish, letting the edges extend about 1 inch over the rim. Trim any excess dough that hangs over the edge. Pour the peach filling into the crust, mounding it slightly in the center—this helps create a deep, juicy well when baked. Brush the bottom crust edges with the egg yolk mixed with 2 tbsp heavy cream for a golden finish.

Roll out the second crust and place it over the filling. Trim the edges to create a ½-inch overhang, then fold the top and bottom crust edges together to form a decorative edge. Crimp with your fingers or a fork to seal tightly. Cut 5 slits in the top crust to allow steam to escape—this prevents a blown crust. Brush the top crust with the remaining egg wash for extra shine.

Preheat your oven to 375°F. Place a baking sheet on the lower rack and pour 1 cup hot water into it. This creates steam that helps the crust brown beautifully and prevents the bottom from burning. Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently through the slits.

Here’s the key: the filling should be thick enough to hold its shape when the pie is removed from the oven, but still slightly wobbly in the center—this indicates it’s perfectly set. If the edges brown too quickly, tent the pie with aluminum foil. Let it cool for at least 2 hours before slicing—this allows the filling to fully set and the juices to distribute evenly.

Troubleshooting this recipe

Filling Too Watery?

If your peach filling looks too thin after baking, it likely needs more starch. For future pies, increase the cornstarch by 1 tbsp and let the filling sit for 20 minutes before baking—this gives the starch more time to work.

I’ve found that underripe peaches release more liquid, so if you’re using firm fruit, add an extra 1 tbsp cornstarch to compensate. 💡

Blistered or Burnt Crust?

A burnt crust usually means your oven runs hot. Lower the temperature to 350°F and bake for 5-10 minutes longer, covering the edges with foil if needed. For extra protection, brush the bottom crust with 1 tbsp heavy cream before adding the filling—this creates a moisture barrier.

I always preheat my oven for 30 minutes to ensure even heat distribution.

Soggy Bottom Crust?

The classic fix is to blind-bake the bottom crust for 10 minutes before adding filling. Line it with parchment paper, fill with pie weights or dried beans, and bake at 375°F.

This creates a sturdy base that won’t absorb filling juices. Another trick: chill the assembled pie in the fridge for 30 minutes before baking to slow moisture release.

Peaches Not Sweet Enough?

If your peaches taste bland, balance them with ¼ cup extra sugar or add 1 tsp cinnamon to the filling. For a tangy twist, increase the lemon juice to 3 tbsp.

I’ve also had success with 1 tbsp peach preserves mixed into the filling—it adds concentrated fruit flavor that carries through baking. 🍑

Lattice Not Holding Shape?

If your lattice strips collapse during baking, cut them slightly wider (¾-inch instead of ½-inch) for better structural support. Brush them with extra egg wash before baking to help them crisp up.

Another pro tip: weave the lattice in a checkerboard pattern rather than straight strips—this creates more rigid sections that hold their shape better.

Pie Filling Too Thick?

If your filling sets like pudding, it likely needs more liquid. For future pies, add 1-2 tbsp water or peach juice to the filling mixture. You can also reduce the cornstarch by 1 tbsp if you prefer a slightly looser texture.

I’ve found that canned peaches often require less starch than fresh ones since they’re already pre-cooked and thicker.

Frequently asked questions