Golden Peach Pie with a Crisp Vanilla Sugar Lattice

Ground Cinnamon adds a warm, woody undertone to the fruit; nutmeg is a strong alternative for a more autumnal flavor.

Vanilla Sugar gives the lattice a floral aroma and a crystalline crunch; use a mix of granulated sugar and vanilla bean powder.

Let’s Make it Together

1. Start cold butter into the flour and salt until you see pea-sized crumbs.
2. Drizzle in your ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
3. Wrap your dough discs in plastic and let them chill in the fridge for at least one hour.
4. Toss your sliced peaches with sugar, cinnamon, and cornstarch in a large bowl until evenly coated.
5. Roll out your first disc to fit the pie plate and press it firmly against the bottom and sides.
6. Pour the peach mixture into the shell, leaving about half an inch of space at the top.
7. Roll out the second disc and cut parallel strips to weave across the top of the fruit.
8. Brush the lattice with a beaten egg and sprinkle generously with your vanilla sugar.
9. Bake at 400F for 20 minutes, then drop to 350F for another 30 minutes until the crust is golden.

Temperature control is the deciding factor for a successful bake. Starting at 400F shocks the crust, locking in the butter layers and preventing the bottom from soaking up fruit juices. Dropping the temperature later ensures the filling reaches a boil without burning the exterior edges.

Timing is equally critical. You must watch for the filling to bubble in the center of the lattice. If the juice isn’t bubbling, the cornstarch hasn’t activated, and the pie will be runny when sliced.

For a more complex flavor, fold in a teaspoon of almond extract to the peach mixture. This highlights the stone-fruit notes and adds a sophisticated, nutty dimension to every bite.

You can also swap the vanilla sugar for a cinnamon-brown sugar blend on the lattice. This creates a deeper, caramelized crust that pairs exceptionally well with a scoop of tart lemon sorbet.

Store leftovers in an airtight container in the refrigerator for up to five days. To prevent the crust from softening, place a layer of parchment paper between the pie and the container lid. If freezing, slice the pie first and freeze individual pieces wrapped in plastic and foil for up to three months.

Reheat slices in a 325F oven for 10 minutes to restore the crispness of the lattice. Avoid the microwave at all costs, as it will turn the pastry rubbery and cause the peaches to collapse. Let the pie cool completely before slicing to ensure the internal structure remains intact.

• ●Q: How do I prevent the bottom crust from becoming soggy?A: Ensure you pre-chill the assembled pie for 30 minutes and bake on the lowest rack of the oven. This allows the bottom crust to sear quickly and seal against the moisture of the peaches.
• ●Q: Can I use frozen peaches for this recipe?A: Yes, but you must thaw them completely and drain half of the released liquid before mixing with cornstarch. Otherwise, the excess water will dilute the flavor and prevent the filling from thickening.
• ●Q: What is the best way to get clean lines on the lattice?A: Use a chilled ruler to mark your strips and a very sharp bench scraper or knife. Cutting the dough while cold prevents it from stretching, which keeps the woven pattern symmetrical and professional.
• ●Q: My crust is browning too fast, what should I do?A: Immediately cover the edges of the crust with a pie shield or strips of aluminum foil. This protects the pastry from over-browning while allowing the center of the pie to finish cooking through.