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Perfect Lattice-Top Peach Pie with Cinnamon Crumb Topping

Lattice-Top Peach Pie - featured image
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A warm, flaky lattice-top peach pie with a sweet and crunchy cinnamon crumb topping, perfect for capturing the essence of late summer and homemade comfort.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (226g) unsalted butter, chilled and cut into cubes
  • 6–8 tablespoons (90-120ml) ice water
  • 6–7 large ripe peaches, peeled, pitted, and sliced (about 6 cups or 900g)
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (15g) cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ½ cup (100g) brown sugar, packed
  • ½ cup (60g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • Pinch of salt
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Add chilled butter cubes and cut into flour until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Peach Filling: Combine sliced peaches, granulated sugar, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice in a bowl. Gently toss to mix and let sit for about 15 minutes.
  3. Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle about 1/8-inch thick. Transfer to pie dish, pressing gently to fit. Trim edges leaving about ½ inch overhang.
  4. Assemble the Filling: Pour peach filling into crust, spreading evenly but keeping juices contained.
  5. Create the Lattice Top: Roll out second dough disk to same size. Cut into ¾-inch wide strips. Lay half strips horizontally over filling spaced evenly. Fold back every other strip halfway, lay one strip vertically, then unfold. Repeat weaving until lattice covers pie. Trim edges and pinch top and bottom crusts together to seal. Crimp edges decoratively.
  6. Mix the Cinnamon Crumb Topping: In a small bowl, mix brown sugar, flour, cinnamon, and salt. Add cold butter cubes and work with fingers or fork until coarse crumbs form.
  7. Apply Egg Wash and Crumb Topping: Brush lattice crust with beaten egg wash. Sprinkle cinnamon crumb topping evenly over lattice strips.
  8. Bake the Pie: Place pie on middle rack in preheated 400°F oven. Bake 15 minutes, then reduce heat to 350°F and bake an additional 40-50 minutes until filling bubbles and top is golden and crisp. Cover edges with foil if browning too fast.
  9. Cool and Serve: Let pie cool on wire rack for at least 2 hours before slicing to allow filling to thicken and set.

Notes

Keep ingredients cold for a flaky crust. Score peaches and blanch to peel easily. Use cornstarch to prevent runny filling. Cover crust edges with foil if browning too fast. Bake on middle rack and optionally place a baking sheet below to prevent soggy bottom. For gluten-free, substitute flour with gluten-free blend or almond flour. For dairy-free, use chilled coconut oil instead of butter.

Nutrition

Keywords: peach pie, lattice crust, cinnamon crumb topping, summer dessert, homemade pie, fruit pie, easy peach pie

Find it online: https://blingbite.com/perfect-lattice-top-peach-pie-recipe-easy-cinnamon-crumb-topping-tutorial/