Print

Perfect Rustic Fresh Peach Pie Recipe Easy Lattice Crust with Vanilla Bean Sugar

rustic fresh peach pie - featured image
Print Recipe

A perfect rustic fresh peach pie with a golden lattice crust dusted in vanilla bean sugar, celebrating summer’s best peaches with a flaky, buttery crust and juicy spiced filling.

Ingredients

Scale
  • 6 large ripe peaches, peeled and sliced
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons vanilla bean sugar
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 2 tablespoons butter, cut into small pieces
  • Pie crust for double crust (2 1/2 cups/315g all-purpose flour, 1 teaspoon salt, 1 cup/226g cold unsalted butter, 1/4 to 1/2 cup ice-cold water) or store-bought

Instructions

  1. Prepare the Pie Dough: In a large bowl or food processor, combine 2 1/2 cups (315g) all-purpose flour with 1 teaspoon salt. Cut in 1 cup (226g) cold unsalted butter until mixture resembles coarse crumbs with some pea-sized pieces. Gradually add 1/4 to 1/2 cup ice-cold water, mixing gently until dough holds together when pressed. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Make the Peach Filling: In a large bowl, toss 6 peeled and sliced peaches with 3/4 cup (150g) granulated sugar, 1/4 cup (30g) all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon ground cinnamon, 1 tablespoon fresh lemon juice, and a pinch of salt. Let sit for 10 minutes.
  3. Roll Out the Bottom Crust: On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8 inch thick. Transfer to 9-inch pie dish, letting edges hang over slightly. Gently press to fit dish without stretching dough.
  4. Fill the Pie: Pour peach filling into crust, spreading evenly. Dot filling with 2 tablespoons small butter pieces.
  5. Create the Lattice Crust: Roll out second dough disc to same size and thickness. Cut into 1/2 to 3/4 inch strips. Lay half strips parallel over filling, then weave remaining strips perpendicular to create lattice. Trim edges to match bottom crust, fold and crimp edges together.
  6. Add Vanilla Bean Sugar: Sprinkle 2 tablespoons vanilla bean sugar evenly over lattice crust.
  7. Bake the Pie: Place pie on lower oven rack and bake at 400°F (205°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake another 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
  8. Cool Before Serving: Let pie cool on rack for at least 2 hours to allow filling to set before slicing.

Notes

Chill dough for at least 30 minutes to keep butter cold for flaky crust. Blanch peaches in boiling water for 30 seconds then ice water to peel easily. Cover crust edges with foil if browning too fast. Let pie cool completely before slicing to avoid runny filling. For vegan or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: peach pie, rustic pie, lattice crust, vanilla bean sugar, summer dessert, fresh peaches, homemade pie

Find it online: https://morselora.com/perfect-rustic-fresh-peach-pie-recipe-easy-lattice-crust-with-vanilla-bean-sugar/