Classic Lattice-Top Peach Pie With a Step-By-Step How To

Nothing says summer like a homemade lattice top peach pie. Perfectly ripe peaches, just a few raspberries, and a picturesque lattice crust make for the perfect late summer dessert. Just a hint of sugar, salt, and cinnamon lets the wonderful flavor of the fruit shine through.

Weaving a true lattice top can be daunting, but once you get the hang of it, it’s a snap. Just follow my easy step-by-step slideshow below the jump.

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Step 1: Roll the Dough

Roll out the dough into a 14" circle on a floured surface.

A few notes on the recipe: I went easy on the sugar in the filling and used a whole wheat crust to keep it a little healthier than usual. Note that whole wheat flour is not the most forgiving. If you are a novice, sub in all-purpose flour as it will be much easier to work with. The vodka works to lighten the crust by evaporating as it heats and leaving air pockets behind. I made this crust a little sweeter to better compliment the whole wheat texture–ease the sugar in the crust back to 2 tablespoons if using all-purpose flour.

Lattice-Top Peach Pie With a Whole Wheat Vodka Crust

for the crust
2 1/2 cups white whole wheat flour (available at Trader Joe’s or from King Arthur Flour), plus more for rolling the dough
1 1/4 teaspoons salt
3 tablespoons sugar
20 tablespoons cold butter (2 1/2 sticks), cut into 1/2” chunks
1/4 cup cold vodka
1/4 cup cold water

Combine the flour, salt, and sugar in the bowl of your food processor. Add the butter in two batches, pulsing several times until the mixture has a sandy texture. Combine the water and vodka, and then drizzle over the flour mixture, pulsing 4 or 5 times. Turn out onto a floured surface, gather into two discs, and wrap each tightly with plastic. Refrigerate for at least 30 minutes while you prepare the filling.

for the filling
8 – 10 peaches, peeled and cut into 1/2” slices
1/3 cup raspberries
2 tablespoons pulverized instant tapioca ( I use my coffee grinder)
big pinch salt
1/4 – 1/3 cup sugar
2 tablespoons lemon juice
zest of 1 lemon
1/2 teaspoon cinnamon

Gently combine all of the ingredients and allow them to mingle at room temperature for 15 minutes.

To assemble the pie
Preheat the oven to 425 degrees. Place a rimmed cookie sheet in the oven to preheat as well. Roll one of the dough discs out on a floured surface. This dough can be a bit sticky so use flour liberally. Roll the dough into a 14” circle and press into a buttered pie dish. Set the shell in the refrigerator to chill while you prepare the rest of the pie.

Roll out the second disc into 14” circle. Remove the pie shell from the fridge, gently spoon in the filling, and then follow the above tutorial on weaving the lattice top. If you like, sprinkle the top with a bit of sugar before baking.

Place the pie into the oven, and onto the preheated baking sheet, and bake for 20 minutes. Rotate the pan, turn heat down to 375 and bake for another 25 – 35 minutes, until the crust is golden and the filling is bubbling vigorously.

Cool pie for at least 3 hours before serving.