5 Star Peach Pie Recipe: Golden Lattice Crust With Bursting Juicy Filling

This 5-star peach pie recipe delivers the perfect balance of buttery lattice crust and juicy, spiced peach filling that rivals any bakery. The secret lies in a flaky, golden crust that holds its shape while encasing a filling so tender the peaches practically burst with every bite.

I’ve perfected this recipe over years of summer baking, ensuring the lattice stays crisp and the filling stays gloriously thick—never watery or overly sweet.

The crust begins with a classic butter-based pie dough, rolled out and cut into strips for that iconic lattice pattern.

Fresh peaches take center stage here, simmered with just enough sugar and cornstarch to create a filling that’s rich but not cloying, with a hint of cinnamon and nutmeg for warmth. The key? Don’t overmix the filling—just enough to coat the fruit, so it stays juicy and flavorful.

Baking at 375°F for 50-60 minutes ensures a golden, caramelized crust while keeping the filling bubbly and intact. The lattice not only looks stunning but also allows heat to circulate, preventing soggy spots.

Serve warm with a scoop of vanilla ice cream or a drizzle of homemade caramel for that restaurant-quality finish.

This pie isn’t just dessert—it’s a showstopper. Whether you’re hosting a summer gathering or treating yourself to a classic, every slice will earn its five-star rating. Ready to bake? Let’s get started.

Ingredients for 5 star peach pie

Buttery crust meets juicy peach perfection in this showstopper dessert.

Peaches are the heart of this pie, so choose ripe but firm fruit—they should yield slightly to gentle pressure. Local farmers markets often have the sweetest varieties, but any freestone peach works. Pitting can be messy, so grab a small peach pitter from Williams Sonoma if you're making this often. The butter for the crust? Plugrá or Land O'Lakes unsalted are my go-tos—they stay cold longer during mixing. For the lattice, use a sharp knife to cut clean strips, and keep them covered with a damp towel to prevent drying while you work.

No cornstarch? Arrowroot powder at the same amount works just as well. Running short on nutmeg? Ground cinnamon plus a pinch of allspice gives similar warmth. The dough is delicate—don't overwork it. If your kitchen's warm, chill the dough for 30 minutes before rolling. For extra flakiness, freeze the butter cubes for 20 minutes before mixing. The egg wash? Whisk the egg with 1 tsp water for a glossy finish. And if you're serving this pie at a gathering, make the lattice the day before—it's easier to handle when cold.

Fresh peaches keep 3-4 days in the fridge—use them within 2 days of baking. The dough can be made 2 days ahead and stored wrapped in plastic. For best results, bake the pie 1 day before serving—the flavors meld beautifully overnight. Store leftovers covered at room temperature for 2 days, or freeze slices for 3 months. I always make an extra lattice crust to serve with ice cream on the side—vanilla bean ice cream from Ben & Jerry's or Häagen-Dazs elevates it to restaurant level.

Step-by-step instructions for golden lattice peach pie

Here's how to craft a showstopping peach pie with a crisp lattice crust and filling so juicy it practically bursts.

In a large bowl, combine the 4 medium fresh peaches (pitted and sliced) with 1.5 cups granulated sugar (plus the extra 2 tablespoons noted in ingredients), 0.25 cup cornstarch, 1.5 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt. Toss gently but thoroughly to coat each peach slice evenly. The sugar should begin to dissolve slightly as you mix.

Transfer the mixture to a large saucepan and cook over medium-high heat, stirring constantly for 5-7 minutes until the filling thickens and bubbles vigorously. Add the 1 tablespoon freshly squeezed lemon juice and cook for another 1-2 minutes until the peaches soften but still retain some texture. You want them tender enough to break down slightly but not mushy—they'll continue cooking in the pie.

Remove from heat and let cool for 15 minutes while you prepare the crust. This resting period allows the flavors to meld and prevents the filling from releasing too much liquid when you assemble the pie. The filling should be thick enough to hold its shape when spooned but still slightly glossy from the lemon juice.

In a large mixing bowl, combine the 2.5 cups all-purpose flour with 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. This texture is crucial for creating flaky layers in the final crust.

Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—the dough should be shaggy but hold its shape when pressed. Turn the dough onto a lightly floured surface and knead briefly (about 10-15 strokes) until smooth. Divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 24 hours.

Roll out one disc on a floured surface to fit a 9-inch pie dish, leaving a 1-inch overhang all around. Transfer to the pie dish and trim the excess. Roll out the second disc for the lattice topping, which we'll cover in the next step. The dough should be cold and firm when rolling to prevent shrinking.

Pour the cooled peach filling into the prepared pie crust, mounding it slightly in the center. The filling should come about ¾ of the way up the sides of the crust—don't overfill or it will spill during baking. Tuck the overhanging edge of the crust under itself to create a neat rim.

For the lattice: cut the rolled-out dough into 12 strips (about 1½ inches wide). Arrange 6 strips horizontally across the pie, spacing them ½ inch apart. Fold back every other strip and lay a perpendicular strip over the fold, then unfold. Repeat with remaining strips, creating a classic lattice pattern. Press the edges gently to seal.

Brush the lattice with the beaten large egg (whisked in a small bowl) for a golden finish. The egg wash will create that signature shimmery crust we all love. Place the pie on a baking sheet lined with parchment paper to catch any drips during baking.

Preheat your oven to 375°F. Bake the pie for 45-50 minutes until the lattice is deep golden brown and the filling bubbles gently around the edges. The center should still have a slight jiggle when shaken gently—this indicates the filling is set but still retains its juicy texture.

Here's the thing—if the lattice starts browning too quickly, tent the pie with aluminum foil to prevent burning while the filling finishes cooking. The peaches should be tender with just a hint of resistance when pierced with a knife. Remove from the oven and let cool completely on a wire rack for at least 2 hours before slicing. This resting period is non-negotiable; it allows the filling to set properly and prevents a runny pie.

Serve each slice warm with 1.5 cups vanilla ice cream on the side. The contrast of warm peach filling with cold ice cream is what makes this pie truly exceptional. The lattice crust should be crisp yet tender, with flaky layers that melt in your mouth.

Regional styles of these flavors

Southern Classic

In the heart of the American South, peach pie takes center stage during summer gatherings. Here, the filling leans slightly sweeter—about 1.75 cups sugar instead of 1.5 cups—to complement the region's love for bold flavors.

I've seen grandmas add 1 tbsp bourbon to the filling for depth, though I prefer a splash of peach brandy for a more refined touch. The lattice is often brushed with buttercream glaze instead of egg wash for extra richness. 🍑

Midwest Homestyle

Up north, peach pie becomes a comforting staple at county fairs and family reunions. The key difference? A thicker filling made with 1 tbsp tapioca flour instead of cornstarch, creating a more custard-like texture.

Many Midwestern bakers use canned peaches (drained and chopped) when fresh fruit isn't available, though I always advocate for fresh when possible. The crust here often includes 1 tbsp milk in the dough for extra tenderness.