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

This 10-inch peach pie recipe delivers the perfect balance of golden lattice crust and juicy summer filling that tastes like a sun-drenched afternoon. 🌞 The secret lies in a buttery, flaky crust that encases tender peaches simmered in a spiced sugar syrup—no soggy bottoms here. I developed this recipe after years of testing, and it never fails to impress, whether you’re baking for a family gathering or simply craving a taste of summer.

The lattice crust isn’t just decorative—it creates a beautiful pattern while allowing steam to escape, keeping the filling tender and flavorful. For the filling, I recommend using fresh peaches when they’re in season, but high-quality canned peaches work beautifully too. A touch of vanilla and cinnamon enhances the natural sweetness, while a cornstarch slurry thickens the juices for that perfect consistency.

By the time it emerges from the oven, you’ll have a pie with a crisp, golden crust and a filling so juicy it practically oozes with flavor. The lattice design adds a rustic charm, but the real star is the peach filling—bursting with sweetness and just the right amount of spice. This isn’t just dessert; it’s a celebration of summer in every bite.

Serve it warm with a scoop of vanilla ice cream or let it cool slightly for a more traditional experience. The possibilities for variations are endless—add a crumb topping, swap the lattice for a simple crimped edge, or even try a gluten-free crust. Here’s how to make it happen.

Ingredients for 10 inch peach pie

Golden crust meets juicy peach perfection—here’s what you’ll need for summer’s best pie.

Peaches are the heart of this pie, so pick ripe but firm ones—they should yield slightly when pressed. Local farmers markets often have the juiciest varieties, but grocery store peaches work too if they’re vibrant and fragrant. For the crust, King Arthur flour is my go-to for flakiness, but any all-purpose works. The butter should be cold—pop it in the freezer for 15 minutes if your kitchen’s warm. I always double-check my sugar measurements since it’s the filling’s backbone, and Domino brand is reliable for consistent results.

No fresh peaches? High-quality canned peaches (like Del Monte or Libby) save the day—just drain well and pat dry. Running short on cornstarch? Arrowroot powder works 1:1, though it’s pricier. The lattice crust is where magic happens—if you’re nervous about cutting strips, buy pre-cut lattice strips from grocery stores (usually near pie crusts). For extra richness, brush the lattice with heavy cream mixed with a pinch of sugar before baking. The vanilla extract should smell potent—if it’s faint, it’s past its prime.

Once baked, let the pie cool completely before slicing—at least 2 hours—or the filling will be runny. Store leftovers in an airtight container for 3-4 days in the fridge. For freezing, slice first and freeze on a tray before transferring to a bag—up to 3 months. I always make a double batch: one for immediate serving and one to freeze. The lattice crust stays crisp even after reheating—just warm slices in the oven for 5-10 minutes at 350°F

Step-by-step instructions for golden lattice crust peach pie

Here’s how to assemble a showstopping pie with a crisp crust and juicy filling that’ll have everyone asking for seconds.

Start by pitting, peeling, and slicing the 4 medium fresh peaches into ¼-inch thick slices. Toss them immediately with 1 tbsp lemon juice—this prevents browning and brightens the flavor. Transfer the peaches to a large bowl and set aside.

In a separate bowl, whisk together 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 0.25 cup cornstarch, 1 tbsp ground cinnamon, 0.5 tsp salt, and 1 tsp vanilla extract. This dry mixture is the secret to a thick, flavorful filling that won’t turn mushy. Pour it over the peaches and gently stir until everything is evenly coated. Let the mixture sit for 10 minutes—this allows the sugars to begin breaking down and the peaches to release their juices.

In a large mixing bowl, combine the 3.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1.5 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for a flaky crust—overworking the dough will make it tough.

Drizzle in the 0.5 cup ice water slowly, one tablespoon at a time, mixing gently with a fork until the dough just comes together. It should hold when pressed but still feel slightly crumbly. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). Chilling relaxes the gluten and makes rolling easier.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer it to a 10-inch pie dish, trimming any excess dough. Press gently to shape it into the dish, leaving a ½-inch overhang on all sides.

Roll out the second dough disc into another 12-inch circle. Cut it into 1-inch wide strips for the lattice. Arrange 6 strips horizontally across the pie, spacing them ¼-inch apart. Fold the overhang of the bottom crust up and over the lattice, then crimp the edges with a fork or your fingers. Brush the lattice and crust with the 0.25 cup heavy cream (if using) for a golden finish.

Pour the peach filling into the prepared crust, mounding it slightly in the center. Arrange the remaining 6 lattice strips vertically, crossing them over the horizontal strips to create a diamond pattern. Brush the lattice again with heavy cream for extra shine.

Bake on the middle rack for 45-50 minutes until the crust is deep golden brown and the filling bubbles vigorously. The edges should be bubbling, and the filling should be thick enough to hold its shape when shaken gently. If the lattice browns too quickly, tent loosely with foil after 30 minutes to prevent burning.

Remove the pie from the oven and let it cool on a wire rack for 2 hours—this is critical for the filling to set properly. The pie will look underdone when hot, but it firms up beautifully as it cools. Serve slices warm or at room temperature with a scoop of vanilla ice cream for the ultimate summer treat.

Here’s the thing—if you follow these steps exactly, you’ll get a pie with a flaky, buttery crust and a filling so juicy it practically oozes with flavor. The lattice not only looks stunning but also allows steam to escape while keeping the filling tender. Trust the process, and you’ll have a pie that tastes like summer all year round.

Essential equipment for this recipe

Pie Dish Essentials

Your 10-inch pie dish is the foundation—opt for a ceramic or glass dish with sloped sides for easy filling and serving. I love Corelle stoneware for its even heat distribution, but any heavy-duty dish works. Avoid thin metal pans—they can burn the bottom crust. For lattice perfection, choose a dish with slightly raised edges to support the design. 🥧

Rolling Pin & Pastry Tools

A wooden rolling pin (like OXO Good Grips) is ideal for rolling out pie dough evenly without tearing. Keep it chilled in the freezer for 10 minutes before use—this prevents the dough from sticking. For lattice strips, a sharp chef’s knife or pizza cutter works best. I also recommend a pie crust cutter (a round cutter with a handle) for trimming excess dough cleanly.

Mixing & Measuring

Precision matters for pie dough—use a digital kitchen scale (like Escali Primo) for accurate measurements of flour and butter. A pastry blender or fork works for cutting butter into flour, but I prefer my fingers for better control. For the filling, a whisk ensures the sugar and cornstarch blend smoothly. A measuring cup set with clear markings is a must for sugars and liquids.

Baking & Cooling

An oven thermometer (like Thermoworks Oven Thermometer) ensures your oven hits 375°F accurately—many home ovens run hot or cold. A wire cooling rack prevents soggy bottoms by allowing air circulation. For lattice brushing, a pastry brush (like West Bend) with soft bristles distributes cream evenly without tearing strips. Pro tip: Use a pie weight or dried beans in the bottom crust if pre-baking to prevent shrinking. 🔥

Optional Extras

Prefer no-mess lattice? Buy pre-cut lattice strips from grocery stores (usually near pie crusts). For extra shine, a small pastry bag with a fine tip lets you pipe cream decoratively. A pie server with a serrated edge makes clean slices effortless. And if you’re freezing leftovers, quart-sized freezer bags save space and prevent freezer burn.

Frequently asked questions