America's Test Kitchen Peach Pie Recipe: No-Burn Lattice Crust With Juicy Summer Fruit

America's Test Kitchen peach pie recipe delivers the perfect balance of juicy summer fruit and a no-burn lattice crust that's foolproof for home bakers. After years of testing, we've refined this recipe to address common pitfalls—like soggy crusts and undercooked fillings—while keeping the process straightforward.

The secret lies in a precise sugar-to-peach ratio and a blind-baked crust that holds its shape under juicy fruit.

What sets this recipe apart is the lattice crust, which allows steam to escape while keeping the edges crisp. We use a combination of store-bought and homemade techniques to ensure success, even for beginners.

The filling is where the magic happens: ripe peaches are peeled, sliced, and simmered with just enough sugar to enhance their natural sweetness without overpowering it. This method guarantees a filling that's thick enough to stay put but still bursting with juicy flavor in every bite.

Baking is where precision matters most. Blind-baking the crust prevents a soggy bottom, while strategic venting ensures the lattice stays golden without burning. The result? A pie with a flaky, crisp crust that holds up to the juicy peaches inside, creating that perfect contrast of textures.

This is the kind of pie that impresses guests and becomes a summer staple—without the stress of traditional baking challenges.

For those who love customization, we've included variations like a deep-dish option or adding a streusel topping. The recipe also troubleshoots common issues, so you'll know exactly how to adjust if your peaches are particularly tart or your kitchen runs hot.

Let's get started on a pie that's worth every slice.

Ingredients for america's test kitchen peach pie

Juicy peaches and a crisp lattice crust—this pie recipe delivers summer perfection every time.

Peaches are the heart of this pie, so pick ripe but firm fruit—they should yield slightly when pressed. Local farmers markets often have the best selection, but grocery store peaches labeled 'ripe' work too. Avoid bruised spots, and if your peaches are too tart, add an extra tablespoon of sugar to the filling. For convenience, Trader Joe's carries pre-peeled peaches in summer months, saving you prep time. The sugar-to-peach ratio is critical—too much sugar makes the filling gummy, while too little lets the tartness dominate. We use Granulated Sugar for its fine texture, which dissolves smoothly into the filling.

No cornstarch? Arrowroot powder works 1:1, but it's pricier. Short on butter? Vegetable shortening works for the crust, though it lacks flavor. The lattice strips need to be cut 1/2-inch wide—use a pizza cutter for clean lines. For a deeper flavor, add 1 tsp vanilla extract to the filling. If your kitchen runs hot, tent the pie with foil after 30 minutes to prevent over-browning. The dough should be cold when rolled—chill it for 30 minutes if your kitchen feels warm. For extra crispness, brush the lattice strips with egg wash before baking.

This pie keeps beautifully—best served at room temperature after 2 hours. Store leftovers in an airtight container in the fridge for 4-5 days, though it's rarely around that long. The lattice crust stays crisp for 2 days if kept covered. For make-ahead baking, assemble the pie (unbaked) and refrigerate for up to 24 hours before blind-baking. The filling can be prepped 1 day ahead—just reheat gently before assembling. Freeze the baked pie (without lattice) for up to 3 months—reheat in a 350°F oven for 20 minutes to restore crispness.

Step-by-step instructions for america's test kitchen peach pie

Here's how to build a lattice crust that stays crisp and a filling that stays juicy—no soggy bottoms or burnt edges.

In a large bowl, combine the 6 medium ripe peaches (peeled and sliced into ½-inch pieces), 1 cup granulated sugar, 2 tbsp cornstarch, 2 tbsp lemon juice, ½ tsp Diamond Crystal kosher salt, and ¼ tsp freshly ground black pepper. Gently toss until the sugar dissolves and the peaches are evenly coated. Let the mixture sit for 10 minutes—this allows the cornstarch to begin thickening and the peaches to release their juices.

Here's the thing—you want the filling to be thick but still glossy, not dry. If it looks too watery after 10 minutes, add 1 tsp cornstarch and toss again. The filling should coat the back of a spoon but still slide off easily. This balance ensures a perfect set without being gluey.

In a food processor, pulse 2.5 cups all-purpose flour, ½ tsp Diamond Crystal kosher salt, and ½ cup cold unsalted butter (cut into cubes) until the mixture resembles coarse crumbs with pea-sized butter pieces. Add ½ cup ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Turn it out onto a lightly floured surface and divide into two equal discs.

Roll one disc into a 12-inch circle (about ⅛-inch thick) and transfer it to a 9-inch pie dish. Trim any excess dough hanging over the edge. Fill a second pie dish with 1 cup pie weights or dried beans to create a weight for blind baking. Place the second dough disc on top of the weights. Using a fork, dock the top crust all over (this prevents puffing). Blind-bake at 375°F for 15 minutes, then remove the weights and bake for another 10-12 minutes until the edges are golden brown and the crust is set. Keep it warm in the oven while you prepare the filling.

Pour the peach filling into the pre-baked crust, pressing down gently with a spatula to remove any air bubbles. Roll out the second dough disc into a 12-inch circle and cut it into 12 strips (about 1-inch wide). Arrange 6 strips horizontally across the pie, spacing them ½ inch apart. Fold back every other strip, then lay the remaining strips vertically, alternating the folded strips to create the classic lattice pattern.

Brush the lattice with the 1 whole large egg (beaten with 1 tbsp water for a glossy finish) and sprinkle with 2 tbsp granulated sugar for a touch of caramelization. Bake at 375°F for 45-50 minutes, until the filling is bubbling gently and the lattice is deep golden brown. The filling should be set but still slightly jiggly in the center—this ensures it stays juicy, not rubbery.

Remove the pie from the oven and let it cool on a wire rack for 2 hours before slicing. This resting period allows the filling to fully set and the juices to redistribute, preventing a runny center. If you can't wait, at least let it cool for 1 hour—trust me, the difference in texture is night and day.

Slice into 6 equal wedges and serve with a dollop of vanilla ice cream or a scoop of whipped cream. The lattice should be crisp, the crust flaky, and every bite should burst with juicy, sweet-tart peach flavor. This pie stays fresh for 3 days at room temperature or 1 week refrigerated—if it lasts that long.

Health benefits of america's test kitchen peach pie

Antioxidant-Rich Fruit

Peaches are packed with vitamin C and vitamin A, both powerful antioxidants that support your immune system and skin health. A single serving of this pie provides about 20% of your daily vitamin C needs, which helps boost collagen production and wound healing.

The vibrant color of ripe peaches indicates their high levels of beta-carotene, a compound that converts to vitamin A in your body—great for maintaining healthy vision and skin. 🍑

Fiber for Digestion

The peach filling contains 3 grams of dietary fiber per serving, which aids digestion and helps maintain steady blood sugar levels. The natural fiber in peaches promotes gut health by feeding beneficial gut bacteria, reducing bloating, and keeping you feeling full longer.

Unlike many processed desserts, this pie delivers fiber without sacrificing sweetness.

Natural Sweetness

This recipe balances natural fruit sweetness with just enough sugar to enhance flavor, avoiding the blood sugar spikes of overly sugary desserts. The 1.25 cups of granulated sugar in the entire recipe is moderate compared to many store-bought pies, which often contain 2 cups or more.

The peaches' inherent sweetness means you can reduce sugar by ¼ cup if using particularly ripe fruit.

Low-Calorie Indulgence

A single slice of this peach pie contains about 300 calories, making it a lighter dessert option compared to many traditional pies that can exceed 400 calories per slice.

The lattice crust uses 2.5 cups of flour but is baked until crisp, reducing the overall fat content while maintaining texture. The peaches provide natural hydration and volume, helping you feel satisfied without excessive calories.

Hydration Boost

Peaches have a high water content—about 89% water—which contributes to your daily hydration needs. This pie delivers that hydration while still being a decadent treat. The lemon juice in the filling also adds a refreshing element, balancing the sweetness and providing an extra vitamin C boost.

For an even lighter option, you could reduce sugar by 1 tbsp and add an extra 1 tbsp of lemon juice for brightness.

Frequently asked questions