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Perfect Lattice-Top Fresh Peach Pie Recipe with Spiced Cinnamon Cardamom Filling

lattice-top fresh peach pie - featured image
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A classic fresh peach pie with a flaky lattice crust and a warm spiced filling featuring cinnamon and cardamom. Perfect for summer and beyond, this pie is easy to make and loved by all.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 5–6 large fresh peaches (about 3 pounds or 1.4 kg), peeled, pitted, and sliced
  • ¾ cup (150g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 large egg, beaten
  • 1 tablespoon water
  • Turbinado sugar for sprinkling on top (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Slowly add ice water, a tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it.
  3. Divide the dough into two equal discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
  4. In a large bowl, combine sliced peaches, sugar, cornstarch, cinnamon, cardamom, lemon juice, vanilla extract, and a pinch of salt. Toss gently to coat all the peach slices evenly. Let the mixture sit while you roll out the dough.
  5. On a lightly floured surface, roll out one dough disc to about 12 inches in diameter, roughly ⅛ inch thick. Transfer it carefully to your 9-inch pie dish, letting the edges hang slightly over the rim.
  6. Pour the peach filling into the crust, spreading it evenly.
  7. Roll out the second dough disc to the same size. Using a sharp knife or pizza cutter, slice into 1-inch wide strips.
  8. Lay half the strips across the pie horizontally, then weave the remaining strips vertically, lifting alternate strips to create a lattice pattern. Trim any excess dough and pinch the edges together to seal.
  9. Beat the egg with water and brush it generously over the lattice and crust edges. Sprinkle turbinado sugar on top if desired.
  10. Place the pie on the center rack of a preheated oven at 400°F. Bake for 20 minutes, then reduce the temperature to 350°F and bake for an additional 30-35 minutes, or until the crust is golden and the filling is bubbling. Cover edges with foil if they brown too quickly.
  11. Let the pie cool on a wire rack for at least 2 hours before serving.

Notes

Keep butter and water ice cold to ensure a flaky crust. Blanch peaches in boiling water for 30 seconds then shock in ice water to peel easily. Chill dough before rolling to prevent stretching. Blind bake bottom crust for 10 minutes to avoid sogginess. Cool pie for at least 2 hours before slicing to let filling set.

Nutrition

Keywords: peach pie, lattice crust, cinnamon, cardamom, fresh peaches, homemade pie, summer dessert, spiced peach pie

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