Peach Pie Recipe With Fresh Peaches: Buttery Lattice Top and Juicy Filling

There’s nothing like summer peaches baked into a flaky, buttery crust for a truly juicy pie experience.

This recipe transforms fresh fruit into a golden lattice-top masterpiece with a filling so tender it bursts with natural sweetness.

Ingredients for Peach Pie Recipe with Fresh Peaches

Ripe peaches and buttery crust create a lattice-top classic with tender, juicy filling.

The peaches are everything here. Farmers market or orchard-fresh will give you the most vibrant flavor—avoid rock-hard or overly soft fruit. For the crust, high-quality unsalted butter (like Plugrá or Kerrygold) makes all the difference in flakiness. All-purpose flour from King Arthur is my go-to for consistent results. The cornstarch is non-negotiable for that perfect filling thickness without a gummy texture.

No fresh peaches? Frozen works in a pinch (thaw and drain well first). Out of cornstarch? Tapioca starch at equal amount substitutes nicely. Brown sugar can be swapped for all granulated, but you’ll lose some depth. The egg wash is optional—a tablespoon of milk or cream brushed on the crust gives a similar sheen (though slightly less golden).

Assemble and bake the same day for best texture. Leftovers keep 3-4 days at room temperature, covered. The filling thickens more as it cools. For make-ahead, bake and freeze the whole pie—reheat at 350°F for 20 minutes.

Step-by-Step Instructions for Peach Pie With Fresh Peaches

Master these techniques to achieve a flaky crust and perfectly thickened juicy filling every time.

Step 1: Prepare the Pie Dough

In a large bowl, combine the 2.5 cups All-Purpose Flour and 0.5 tsp Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 0.5 cup Ice Water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Overworking the dough will make it tough, so stop as soon as it holds when pressed. Divide the dough into two equal portions, shape into disks, wrap in plastic, and refrigerate for 1 hour.

Step 2: Create the Peach Filling

Peel, pit, and slice the 8 whole Fresh Peaches into ¼-inch thick wedges. In a large bowl, toss the peaches with the 0.5 cup Light Brown Sugar, ½ cup Granulated Sugar (reserving the other half for later), 2 tbsp Cornstarch, 1 tbsp Fresh Lemon Juice, 1 tsp Vanilla Extract, and 0.5 tsp Ground Cinnamon.

Let the mixture sit for 15-20 minutes to allow the juices to release. Stir once more before assembling to ensure the cornstarch is fully dissolved. This resting period helps prevent a runny filling by giving the cornstarch time to absorb some of the natural peach juices.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one dough disk to a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges to leave a ½-inch overhang. Pour the peach filling into the crust, mounding slightly in the center. Dot the filling with any remaining ½ cup Granulated Sugar if desired for extra sweetness.

Roll out the second dough disk and cut into strips for a lattice top. Weave the strips over the filling, then crimp the edges to seal. Brush the lattice with a beaten 1 whole Large Egg for a golden finish.

Step 4: Bake to Perfection

Preheat the oven to 375°F. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes. The crust should be deep golden brown, and the filling should bubble through the lattice, indicating the cornstarch has fully activated.

If the edges brown too quickly, cover them with foil or a pie shield. The filling will continue to thicken as it cools, so remove the pie when the center is just set but still slightly jiggly. Cool on a wire rack for at least 2 hours before slicing to allow the filling to set completely.

Troubleshooting This Recipe

🥘 Too Dry or Tough?

A dry or tough peach pie often results from overworking the dough or baking it too long. Overmixing develops gluten, making the crust hard instead of flaky.

Quick Fix: Mix the dough just until combined, and check the pie 10 minutes before the recipe’s suggested time.

🍑 Filling Too Runny?

If your filling is soupy, the peaches may have released excess juice, or the thickener (like cornstarch) wasn’t sufficient.

Quick Fix: Drain sliced peaches for 15 minutes before mixing, or add an extra 1-2 teaspoons of cornstarch to the filling.

⏰ Soggy Bottom Crust?

A soggy bottom happens when the filling’s moisture seeps into the crust. This can occur if the pie wasn’t baked long enough or the oven temperature was too low.

Quick Fix: Pre-bake (blind bake) the bottom crust for 10 minutes, or place a baking sheet under the pie to catch drips.

🔪 Lattice Top Collapsing?

If your lattice strips spread or sink, the dough may have been too warm or not chilled properly before baking.

Quick Fix: Chill the lattice strips for 20 minutes before assembling, and brush them with egg wash for extra structure.