10 Inch Peach Pie Recipe: Juicy Fruit Filling in Homemade Lattice Crust

This 10-inch peach pie recipe delivers the perfect balance of flaky crust and juicy peach filling that tastes like summer in every bite. 🌟 The lattice crust isn’t just decorative—it creates steam vents that keep the filling tender while adding elegant texture.

I’ve perfected this recipe over years of baking, ensuring the crust stays crisp and the peaches remain vibrant, not mushy.

The secret to a homemade pie that rivals bakery versions lies in two key steps: chilling the dough thoroughly before rolling and pre-cooking the peaches with cornstarch to lock in juices.

A simple sugar-butter mixture forms the base, while a touch of vanilla and cinnamon enhances the peaches’ natural sweetness. This isn’t your grandma’s pie—it’s restaurant-quality with a homey touch.

By the time it emerges from the oven, you’ll have a golden lattice crust with crisp edges and a filling that’s juicy enough to drizzle onto your plate.

The aroma alone will have everyone gathering around the table. Serve it warm with vanilla ice cream or whipped cream for the ultimate dessert experience.

Whether you’re baking for a family gathering or treating yourself to a weekend indulgence, this recipe delivers foolproof results. The lattice design isn’t just pretty—it ensures even baking and that signature pie-shop appeal. Let’s get baking!

Ingredients for 10 inch peach pie

Juicy peaches meet flaky crust in this summery dessert. Eight simple ingredients create a pie that rivals bakery versions.

The peaches make or break this pie. Grab firm, ripe peaches—they should yield slightly to pressure but not be mushy. Local farmers markets often have the best selection, or check the produce section for peaches labeled 'firm'. If using frozen, thaw and pat completely dry. For the crust, King Arthur flour or Bob's Red Mill work perfectly, but any all-purpose will do. Chill your butter cubes in the freezer for 15 minutes before mixing—this ensures flaky layers. The secret? Keep everything cold until the dough goes into the oven.

No cornstarch? Arrowroot powder at the same amount works in a pinch. Short on vanilla? Almond extract at half the amount adds depth. For a lattice crust, cut strips about 1/4-inch wide—use a pizza cutter for clean lines. If your peaches are extra juicy, sprinkle an extra 1/2 tsp cornstarch over the filling before baking. The heavy cream is optional but adds that signature bakery richness. Want to make it ahead? Pre-bake the crust, fill it, and refrigerate for up to 24 hours before baking—just add 10 minutes to the bake time.

This pie tastes best served warm, straight from the oven. Store leftovers covered at room temperature for 2 days, or refrigerate for up to 4 days. For freezing, slice and freeze individual portions on a tray before transferring to a bag—this prevents sogginess. Reheat slices in a 350°F oven for 5-10 minutes until warmed through. The lattice crust stays crisp for about 3 hours at room temperature, so serve it promptly if you're not freezing. Trust me, the aroma alone will bring everyone running.

Step-by-step instructions for homemade peach pie with lattice crust

Let's make this classic dessert with a juicy peach filling and a delicate homemade lattice crust.

In a large bowl, combine the 4 cups sliced peaches, 1.5 cups granulated sugar, 2 tbsp cornstarch, 1.5 tsp ground cinnamon, 0.5 tsp salt, and 1 tbsp lemon juice. Gently toss everything together until the sugar and cornstarch are evenly distributed throughout the peaches. Here's the thing—this mixture needs to sit for 30 minutes at room temperature. The sugar will begin drawing out moisture from the peaches, making your filling extra juicy when baked.

After letting it rest, transfer the peach mixture to a 9-inch pie dish (you're making a 10-inch pie, so this will be the bottom crust). Pour in the 0.25 cup heavy cream if using, and stir gently. This optional step adds richness that pairs perfectly with the lattice crust. The filling should look glossy and inviting, with peach juice starting to pool at the bottom of the bowl.

In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—you want cold butter that will create flaky layers when baked.

Add the 0.5 cup ice water gradually, mixing just until the dough comes together. Be careful not to overmix—just combine until it forms a shaggy mass. Turn the dough out onto a lightly floured surface and divide it into two equal parts. One will be your bottom crust, and the other will be used for the lattice.

Roll out the first dough portion to fit your 10-inch pie dish, leaving about 1 inch overhang on all sides. Gently fold the overhang under to create a neat edge, then transfer the crust to the pie dish. Trim any excess dough hanging over the edge. Here's a pro tip: poke the bottom crust all over with a fork to prevent puffing during baking.

Pour the prepared peach filling into the crust, spreading it evenly. Roll out the second dough portion to about ⅛-inch thickness for the lattice. Use a sharp knife or pizza cutter to make ½-inch wide strips, then cut ½-inch slits every 1 inch along the length of each strip. This creates the classic lattice pattern.

Arrange the lattice strips in a crisscross pattern over the filling, starting with a full-width strip across the top. Weave the remaining strips over and under each other to create a beautiful pattern. Brush the lattice with a beaten egg white for a golden finish. Bake at 375°F for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling gently.

Here's where patience pays off: let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie. The contrast of the crisp lattice crust with the warm, juicy peaches makes every bite worth the wait.

Wine and beer pairings for 10 inch peach pie

White Wine Pairings

For this peach pie, I always reach for a crisp Viognier or Chenin Blanc—both wines have bright acidity that cuts through the pie's natural sweetness while complementing the peaches' floral notes.

A 2021 Domaine Zind-Humbrecht Gewürztraminer from Alsace is my go-to; its lychee and rose aromas mirror the peaches beautifully. Serve it slightly chilled (45-50°F) to enhance the wine's freshness against the warm pie. 🍷

Red Wine Options

If you prefer red, a light-bodied Pinot Noir works surprisingly well. Look for one with red fruit notes like a 2021 Meursault-Perrières from Oregon—its cherry and raspberry flavors harmonize with the peaches without overpowering them.

Avoid heavy Cabernets or bold Zinfandels, which can clash with the delicate fruit. Chill slightly (55°F) to soften tannins.

Beer Pairings

A Belgian witbier like Hoegaarden or Stella Artois is my top beer choice—its citrusy, spiced notes create a refreshing contrast to the pie's sweetness. For a craft option, try a hazy IPA with peach or citrus undertones, like New Belgium's Fat Tire Peach Wheat Ale.

Serve both beers well-chilled (40-45°F) to balance the pie's warmth.

Cider and Sparkling

Don’t overlook dry sparkling cider—a Martinelli’s Brut or Strongbow adds effervescence that cleanses the palate between bites. For a non-alcoholic option, San Pellegrino Aranciata (blood orange soda) brings a citrusy brightness that enhances the peaches.

I also love pairing this pie with peach-infused sparkling water for a refreshing, light alternative.

Dessert Wine Harmony

If you’re serving this pie as a standalone dessert, a Moscato d’Asti or Riesling dessert wine (like Dr. Loosen Blue Slate) elevates the experience. The wine’s honeyed sweetness mirrors the peaches, while its acidity prevents the pie from tasting cloying.

Serve the wine slightly cooler than room temperature (50-55°F) to highlight its aromatic complexity.

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