Desserts
This 9-inch peach pie recipe delivers a lattice crust that stays perfectly golden even after hours of serving—no soggy edges in sight. The secret lies in a pre-baked crust and a filling that balances juicy summer peaches with just enough spice to keep the flavor complex.
I perfected this technique after years of pie experiments where crusts inevitably lost their structure by dessert time.
The recipe begins with a classic double-crust pie, but the lattice topping transforms it into something special. Cutting the top crust into strips creates those iconic diamond patterns while allowing steam to escape, keeping the filling tender.
A simple cornstarch slurry thickens the juices without turning them gluey, ensuring every bite delivers perfect texture.
What you'll end up with is a pie that looks like it came from a bakery—golden lattice crust, flaky yet sturdy, topped with juicy peaches that haven't turned to mush.
The aroma alone will have guests gathering before the pie even cools. This is the kind of dessert that makes summer gatherings feel like celebrations.
Perfect for picnics, family dinners, or potlucks where you want to bring something impressive yet approachable. The recipe scales easily for larger gatherings, and the techniques work just as well with other stone fruits when peaches aren't in season. Let's get baking!
Ingredients for 9 inch peach pie
Twelve ingredients for a pie crust that stays golden and a filling that balances summer's sweetest fruit.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | Plus 2 tbsp for filling |
| Peaches 🍑 | 6 cups | Pitted, sliced (about 6-8 medium) |
| Cornstarch 🌾 | ¼ cup | For filling thickness |
| Large Eggs 🥚 | 1 whole | Cold for crust binding |
| Ice Water 💧 | ½ cup | For dough consistency |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌿 | 1 tsp | For filling warmth |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
The flour and butter are your foundation. King Arthur or Gold Medal flour gives the best texture for lattice crusts—ask for it at Whole Foods or Williams Sonoma if your grocery store doesn't carry it. For butter, Plugrá or Land O'Lakes unsalted work perfectly, but avoid anything with salt added. Keep everything cold until ready to roll—warm butter makes for a tough crust. The peaches should be ripe but firm; local farmers markets often have the best selection when they're in season.
No cornstarch? Arrowroot powder at half the amount works just as well. Substituting peaches? Plums or nectarines work beautifully, but reduce the sugar slightly since they're often less sweet. For the spices, McCormick ground cinnamon is reliable, but freshly toasted cinnamon sticks ground in a spice grinder add depth. The lemon juice is non-negotiable—it brightens the filling and prevents the peaches from turning gray. If you're using frozen peaches, thaw them first and pat them completely dry to avoid a soggy crust.
The dough can be made a day ahead and stored in the fridge—wrap tightly in plastic to prevent drying. Fresh peaches keep best at room temperature for a day before baking, but if you're prepping ahead, store them in the fridge and bring to room temp before slicing. The baked pie stays fresh for 3 days at room temperature, but the lattice crust starts to lose its crispness after 2 days. For longer storage, freeze the pie (uncovered) for up to 3 months—just thaw at room temperature before serving.
Why You'll Love This Recipe
- No-Roll Crust Shortcut: I swear by this butter-and-flour crust—just mix, pat, and fold. No chilling, no fuss, and it still holds together like a dream. (Yes, even when my kids "help" press it.)
- Peach Perfection Every Time: That cornstarch-thickened filling? It turns mushy peaches into silky, jewel-like slices. The sugar caramelizes just enough to make each bite taste like summer in a bite—no overcooked gloop here.
- Weekend or Weeknight: Make it fresh for brunch with a sprinkle of flaky salt, or prep the filling ahead and bake later. It’s my go-to for potlucks (looks fancy, zero effort) or lazy Sundays when I’d rather nap than bake.
- Leftovers That Don’t Suck: This pie actually improves the next day—crust stays crisp, filling gets deeper. I’ve sent slices to work in lunchboxes (with a note: "Eat this first"). Budget-friendly too—uses pantry basics and stretches for seconds.
Step-by-step instructions for 9-Inch peach pie with lattice crust
Here's the professional method for a perfect peach pie with a golden lattice crust that stays crisp all day.
Prepare the Classic Pie Dough
In a large bowl, combine the 3 cups all-purpose flour and 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. This texture is crucial for creating flaky layers.
Add the 1 whole cold large egg and 0.5 cup ice water, mixing gently until the dough just comes together. Avoid overworking the dough—handle it only enough to form a smooth ball. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Cold dough prevents shrinking during rolling.
Roll and Assemble the Crust
On a lightly floured surface, roll one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer carefully to a 9-inch pie dish, trimming any excess dough. Press gently to shape the bottom and sides, creating a ½-inch overhang around the edges. This extra dough will help create the lattice pattern later.
Chill the crust-lined pie dish for 20 minutes while you prepare the filling. This prevents the bottom from puffing up during baking. Preheat your oven to 375°F while the crust chills—this ensures it's hot enough when the filling goes in.
Make the Perfect Peach Filling
In a large bowl, combine the 6 cups sliced peaches, 0.75 cup granulated sugar, 0.25 cup cornstarch, 1 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss gently but thoroughly to coat each peach slice evenly with the spiced sugar mixture.
Let the filling sit for 15 minutes at room temperature. This allows the peaches to release some juices, which helps create a thicker, less runny filling. The lemon juice and cornstarch combination works together to prevent a watery pie—this is the secret to that perfect balance of juicy and thick.
Create the Signature Lattice Topping
Roll the second dough disc into a 12-inch circle. Using a sharp knife or pizza cutter, make 12 straight cuts (about ½-inch apart) from the edge toward the center, stopping 1 inch from the edge. Then make 12 perpendicular cuts to create diamond shapes. This creates the classic lattice pattern.
Carefully lift and place the lattice over the peach filling. Press the edges gently to seal, then trim any excess dough. Brush the lattice with a light coat of egg wash (1 egg yolk beaten with 1 tablespoon water) for extra golden color. The egg wash also helps the lattice crisp while keeping the peaches moist.
Bake to Golden Perfection
Place the assembled pie on a parchment-lined baking sheet to catch any drips. Bake at 375°F for 45-50 minutes, until the lattice is deep golden brown and the filling bubbles gently around the edges. Rotate the pie halfway through baking for even color.
Remove from the oven and let cool for 2 hours before slicing. This resting period allows the filling to set properly and prevents the lattice from becoming soggy. The pie will continue to release its aroma as it cools—this is when you'll know it's truly perfect.
Pro Tips For Making 9 Inch Peach Pie
- CHILL THE PEACHES FIRST: Skip the "room temp" myth—peaches release way more juice when cold. Toss halved peaches in an ice bath for 10 minutes before filling the pie. This keeps the filling thicker and less messy when pouring, and you’ll avoid that sad, soupy bottom layer that ruins the texture. (Yes, even if you’re impatient like me.)
- WEIGHT THE BUTTER: That "1 cup butter" measurement? It’s a lie. Use a kitchen scale—8 ounces of unsalted butter is what you actually need for a flaky crust in a 9-inch pie. Packed cups add air, which means tougher layers. No scale? Scoop the butter straight from the fridge into a measuring cup—no pressing down—and you’ll get closer.
- DON’T OVERMIX THE FILLING: Stir the cornstarch-sugar mix into the peaches just until combined—lumpy filling is better than gluey. Overmixing turns it into a paste that bakes into a dense, sad pudding. A few small lumps? They’ll dissolve in the oven. (I learned this the hard way after making a pie so thick you needed a fork to cut it.)
- VENT THOSE PEACHES: Cut a 3-inch slit in the top crust before baking, then prop it open with a wooden spoon or pie crust shield. Peaches steam like crazy, and without an escape, your crust will puff up like a sad balloon. A small vent prevents a soggy top and lets the juices caramelize properly—no one wants a pie that looks like it’s holding its breath.
Pro cooking tips for 9 inch peach pie
Crust Pre-Baking
Pre-bake the bottom crust for 15 minutes at 375°F before adding filling—this prevents a soggy base. Line the crust with parchment paper and fill with pie weights or dried beans. I use Ceramic Pie Weights from Amazon because they're reusable and distribute heat evenly.
Remove the weights after 10 minutes to avoid over-browning, then return to bake for the remaining 5 minutes. 🌡️
Lattice Precision
For perfect lattice diamonds, use a pizza cutter or sharp knife and cut ½-inch strips with 1-inch gaps from the edge. Weave every other strip to create the classic pattern. I like to start with the longest strips in the center and work outward.
Brush strips with egg wash before assembling to ensure they crisp beautifully. The key is patience—rush this step, and your lattice will look messy.
Filling Thickness
Thicken your filling properly by mixing cornstarch with cold water into a slurry before adding to peaches. This prevents lumps and creates a silky texture. I use a 1:2 ratio (cornstarch to water)—for ¼ cup cornstarch, mix with ½ cup cold water.
Simmer the filling for 5 minutes after combining to activate the cornstarch fully. This step is non-negotiable for avoiding a runny pie. 💫
Peach Prep
Slice peaches uniformly for even baking. I use a mandoline slicer set to ⅛-inch thickness for consistent results. Pat slices dry with paper towels to remove excess moisture—this prevents a watery filling.
For extra flavor, toss peaches with 1 tablespoon lemon juice right before assembling. The acidity enhances natural sweetness and keeps peaches vibrant.
Baking Time
Bake at 375°F until the lattice reaches 190°F internal temperature—this ensures perfect doneness. Use an oven thermometer to verify your oven's accuracy (many run 25°F hotter than set).
If the lattice browns too quickly, tent with foil. For even cooking, rotate the pie halfway through baking. The filling should jiggle slightly at the center when done.
Cooling Strategy
Let the pie cool completely on a wire rack for 2 hours—this prevents condensation from steaming the lattice. I place a small fan nearby to circulate air and speed up cooling. Serve at room temperature for the best texture.
If you can't wait, chill for 30 minutes in the fridge, but expect slightly softer crust edges. The aroma during cooling is worth the wait! 🍑
Nutrition facts
Frequently asked questions
Can I use frozen peaches instead of fresh?
Yes, but thaw and drain them thoroughly first! Use 6 cups thawed, drained peaches and pat them completely dry with paper towels to prevent a soggy crust. For extra flavor, toss with 1 tablespoon lemon juice before assembling—this brightens the filling and balances any ice crystals.
How do I fix a pie crust that puffed up in the oven?
If the bottom puffs during baking, it's usually from steam buildup. For next time, pre-bake the bottom crust for 15 minutes at 375°F with pie weights, then add filling. If it already happened, bake the pie as-is—just expect a thicker bottom. The lattice will still crisp beautifully!
Can I make this pie ahead of time?
Assemble the pie (unbaked) and refrigerate for up to 24 hours. For best results, bake it straight from the fridge—just add 5-10 minutes to the baking time. The cooled pie keeps at room temperature for 3 days, but the lattice stays crispest for 2 days. Freeze for up to 3 months (uncovered) for longer storage.
What if my lattice looks messy?
No stress—it still tastes amazing! For cleaner diamonds, cut strips ½-inch wide with 1-inch gaps from the edge. Weave every other strip starting from the center outward. Brush strips with egg wash before assembling for a professional finish. Even imperfect lattice adds rustic charm!
Can I substitute other fruits?
Yes! Try plums, nectarines, or berries (reduce sugar by ¼ cup since they're often less sweet). For stone fruits, use 6 cups sliced and adjust cornstarch to ⅓ cup for thicker juices. Berries work best with a 1:1 fruit-to-sugar ratio—just simmer the filling longer to thicken.