Cherry Peach Lattice Pie
There's something magical about a lattice pie-its rustic elegance and playful texture make it a showstopper at any summer gathering. Home cooks love how the golden, flaky crust frames the jewel-toned cherries and peaches, creating a dessert that's as visually stunning as it is delicious. Perfect for potlucks, picnics, or a cozy night in, this pie balances sweet-tart fruit with buttery richness. The lattice crust isn't just pretty; it lets steam escape, ensuring a crisp bottom and concentrated flavor.
What Makes This Recipe Special
- The tapioca starch in the filling acts like a natural thickener, giving the cherry-peach mixture a glossy, jam-like consistency without the need for cornstarch or flour slurries.
- Using both lemon and almond extracts brightens the fruit flavors-lemon cuts through sweetness while almond adds a subtle depth reminiscent of marzipan.
- The lattice crust is made easier with chilled dough and a bench scraper; rolling it between parchment paper prevents sticking and ensures clean, even strips.
- A two-temperature bake (high heat first, then lower) sets the crust quickly to avoid sogginess while ensuring the filling bubbles luxuriously.
Ingredients
1 cupunsalted butter (226 grams), cold and cubed
2 ½ cupsall-purpose flour (300 grams)
1 tablespoonsugar (12 grams)
½ teaspoonsalt (5 grams)
6 to8 tablespoons ice water (90 to 120 milliliters)
3 cupssweet cherries (450 grams), pitted, fresh or frozen
3 cupspeach slices (450 grams), peeled and sliced, fresh or frozen
¾ cuplight brown sugar (150 grams), packed
¼ cuptapioca starch (32 grams)
1 tablespoonlemon juice (15 milliliters)
1 teaspoonvanilla extract (5 milliliters)
¼ teaspoonalmond extract (1.25 milliliters), optional
⅛ teaspoon salt (0.5 gram)
1 egg, beaten (for egg wash)
Nutrition
509 caloriesCalories
Per serving · Values are estimates
Instructions
1
In a food processor, combine flour, sugar, and salt. Pulse once or twice to mix. Add cold butter cubes and pulse 6–8 times until the mixture resembles coarse meal with pea-sized bits of butter. Drizzle in ice water, 1 tablespoon at a time, pulsing briefly after each addition, until the dough just begins to clump together. Turn out onto a floured surface and gently press into a ball. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
2
In a large bowl, combine cherries and peaches. Add light brown sugar, tapioca starch, lemon juice, vanilla, almond extract (if using), and salt. Toss gently to coat. Let the mixture sit for 10–15 minutes to macerate and activate the starch.
3
Preheat the oven to 400°F (200°C). Roll out one dough disk into a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) pie dish. Trim the edges. Pour in the fruit filling. Roll out the second disk and cut into ½-inch (1.25 cm) strips. Weave a lattice pattern over the top. Trim and crimp the edges to seal. You can make the decorative border from trimmings if desired. Brush the lattice and edges with egg wash and sprinkle with coarse sugar.
4
Place the pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake for 40–45 minutes more, until the crust is golden brown and the filling is bubbly. Tent with foil if the crust starts to brown too much.
5
Let the pie cool completely at room temperature for 3–4 hours so the filling can set. Serve on its own or with vanilla ice cream.
Essential Tips
Keep everything cold
Use ice water and a food processor to cut the butter into the flour until it resembles coarse crumbs. Cold butter creates steam during baking, giving the crust its signature flakiness. Even the pie dish should be chilled for 10 minutes before adding the dough-this helps prevent shrinking.
Don't skimp on the egg wash
Brushing the lattice top with a generous layer of beaten egg not only gives it a deep golden hue but also seals the edges and weighs down the strips slightly, preventing them from puffing up too much during baking.
Weigh your fruit
Using a kitchen scale to measure the cherries and peaches ensures consistent filling volume and prevents a watery or overly dense pie. Fresh fruit works best, but frozen is a great backup-just thaw and drain excess liquid before using.
Use a pie bird for insurance
If you're nervous about filling bubbling over, place a pie bird or a small ceramic funnel in the center of the pie before baking. It allows steam to escape and supports the lattice structure, making it less likely to sag.
Chill the baked pie completely
Letting the pie cool for 3-4 hours (or overnight) is non-negotiable. The tapioca starch needs time to fully gelatinize, turning the filling from liquid to luscious. Rushing this step results in a soupy mess when you slice it.
Smart Swaps & Variations
Berry Swap
Replace cherries and peaches with 3 cups blueberries, 2 cups raspberries, and 1 cup blackberries for a tart, deep-purple filling.
Spiced Crust
Add 1 teaspoon ground cinnamon and ½ teaspoon ground cardamom to the flour mixture for a warm, aromatic crust.
Vegan Adaptation
Use plant-based butter and an egg substitute like aquafaba for the egg wash to make this pie entirely dairy-free.
Gluten-Free
Replace all-purpose flour with a 1:1 gluten-free blend and add ½ teaspoon xanthan gum to the crust for structure.
Nutty Topping
Sprinkle ½ cup chopped toasted almonds or hazelnuts between the lattice strips before baking for added crunch.
What to Serve With This
- Vanilla bean ice cream or whipped cream
- A drizzle of warm caramel sauce or honey
- Fresh mint leaves for a pop of color
- A side of spiced chai or strong black coffee
Storage & Reheating
Storage
Store the pie at room temperature, loosely covered with foil or in a pie carrier, for up to 2 days. For longer storage, refrigerate for up to 5 days-cover tightly to prevent drying.
Reheating
Reheat individual slices in a 300°F (150°C) oven for 10-12 minutes to restore warmth without turning the crust soggy. Alternatively, microwave slices for 20-30 seconds, but expect a softer texture.
Expert Chef Tips
- For a shinier lattice, brush the strips with egg wash *before* weaving them into the lattice. This helps them hold their shape and gives the crust a lacelike sheen.
- Use a ruler to measure your dough strips-consistent width (about ½ inch) ensures even baking and a professional look. No ruler? Fold a piece of parchment into ½-inch increments as a guide.
- If your filling starts to bubble over during baking, tent the pie loosely with foil to prevent burning. The filling can reduce further in the oven without over-browning the crust.
Equipment You’ll Need
- Food processor (for dough)
- 9-inch pie dish
- Bench scraper or sharp knife
- Parchment paper (for rolling and baking)
- Pie bird or small ceramic funnel (optional)
Nutritional Benefits
- Each slice provides approximately 509 calories, with 25g of fat (mostly from the butter in the crust) and 68g of carbohydrates primarily from natural fruit sugars.
- The tapioca starch in the filling offers resistant starch, a type of fiber that can support gut health and has a lower glycemic impact than refined sugars.
- Using fresh fruit adds vitamins A and C, potassium, and antioxidants like polyphenols, while the almond extract contributes a small amount of vitamin E.
- This pie is naturally gluten-containing due to the all-purpose flour, but substituting a gluten-free blend can reduce inflammatory triggers for sensitive individuals.
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Frequently Asked Questions
Can I use canned fruit instead of fresh?
Canned fruit can work, but it's often packed in syrup, which will make your filling overly sweet and runny. If using canned, drain and rinse thoroughly, then toss the fruit with an extra tablespoon of tapioca starch to compensate for the added liquid.
How do I prevent the lattice crust from burning on top while the filling cooks?
Cover the pie loosely with foil after the first 20 minutes of baking. This shields the crust from direct heat while allowing the filling to continue thickening. Remove the foil for the last 10 minutes to let the lattice crisp up.
Can I make the dough ahead of time?
Yes! Wrap the dough disks tightly in plastic and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge before rolling. You can also freeze an unbaked pie for up to a month-add 10 minutes to the baking time when cooking from frozen.
What's the best way to pit cherries quickly?
Use a cherry pitter tool for speed and safety. If you don't have one, halve the cherries with a paring knife, twist to separate the halves, and remove the pit with the tip of the knife. For peaches, blanch them in boiling water for 30 seconds, then transfer to ice water to loosen the skins before slicing.
Why does my lattice crust puff up so much?
Puffing happens when steam gets trapped under the crust or the dough isn't cold enough. Ensure your dough is well-chilled before baking, and avoid over-handling it. A pie bird or funnel can help release steam evenly, preventing unsightly bubbles.
Can I substitute cornstarch for tapioca starch?
Cornstarch works in a pinch, but it can give the filling a slightly chalky texture. Use 2 tablespoons of cornstarch instead of ¼ cup tapioca starch, and add an extra tablespoon of lemon juice to balance the flavor.
Is there a way to make this pie less sweet?
Absolutely! Reduce the brown sugar to ½ cup and add 1 teaspoon of ground ginger or a pinch of cayenne pepper to the filling for a subtle kick. You can also balance the sweetness with a squeeze of fresh lime juice before baking.
Can I bake this pie without a lattice crust?
Yes! For a simpler top, cut the dough into strips and arrange them in a crosshatch pattern without weaving, or top the pie with a full crust and cut slits for steam to escape. If using a full crust, brush the top with egg wash and sprinkle with coarse sugar for extra crunch.
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