Paula Deen’s Peach Pie Recipe: Buttery Lattice with Summer Sweetness

There’s nothing like the first bite of warm peach pie with its flaky crust and juicy filling oozing between the lattice. This classic dessert captures summer in every slice, with sweet peaches nestled in a buttery pastry that bakes to golden perfection.

I’ve refined this version to ensure the filling stays thick and flavorful without turning the bottom crust soggy. The key is pre-cooking the peaches briefly to concentrate their natural sweetness and prevent excess juice from seeping into the dough.

The lattice top isn’t just for looks—it allows steam to escape while creating that signature bakery-style appearance. Each bite delivers tender peaches, a hint of cinnamon, and layers of buttery pastry that shatter at the touch.

This pie deserves a place at your summer gatherings or Sunday suppers. The aroma alone will have everyone gathering around the table.

Ingredients for Peach Pie Recipe Paula Deen

Nothing exotic here—just fresh peaches, buttery crust, and a few pantry staples.

The peaches are everything here. Farmers market peaches in late summer are ideal—look for freestone varieties (the pit comes out clean) to save time. I’ve had luck with Georgia or South Carolina peaches at Publix or Kroger. If they’re rock-hard, let them ripen on the counter for a day or two. For the crust, cold butter is non-negotiable (right out of the fridge), and I swear by Land O’Lakes for consistency.

No fresh peaches? Frozen peaches at half the amount work in a pinch (thaw and drain first). Out of cornstarch? Instant tapioca at the same amount keeps the filling thick. Want more spice? Add a pinch of nutmeg or cardamom. If your butter is salted, skip the added salt in the crust. And if lattice weaving feels like a bridge too far, a simple top crust with a few slits works just fine.

The dough keeps 2 days wrapped tight in the fridge, or freeze for 3 months. Baked pie? It’s best the day it’s made but still delicious within 3 days (store at room temp). Leftovers? Warm slices in a 300°F oven for 10 minutes to crisp the crust back up.

Step-by-Step Instructions for Buttery Lattice Peach Pie

Here’s my tested method for achieving flaky crust and perfectly set peach filling every time.

Step 1: Prepare the Pie Crust Dough

In a large bowl, cut the 1 cup unsalted butter (cold and cubed) into the 2.5 cups all-purpose flour and ½ teaspoon salt using a pastry cutter or fork. Work quickly to keep the butter cold—visible pea-sized crumbs should remain.

Sprinkle in the ¼ cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. If it feels dry, add the extra 1 tablespoon ice water. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for 1 hour.

Step 2: Make the Peach Filling

Peel, pit, and slice the 8 whole peaches into ½-inch wedges. In a large bowl, toss them with the ½ cup light brown sugar, ½ cup granulated sugar (reserving the rest for later), ¼ cup cornstarch, 1 teaspoon ground cinnamon, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.

Let the mixture sit for 15 minutes to allow the peaches to release their juices. Stir once more—you’ll notice the cornstarch has started to thicken the liquid slightly. This step ensures your filling sets properly without being runny.

Step 3: Assemble the Pie with Lattice Top

Roll out one dough disc on a floured surface into a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges, leaving a slight overhang. Spoon the peach filling into the crust, mounding it slightly in the center.

Roll out the second dough disc and cut it into 10-12 strips for the lattice. Weave the strips over the filling, alternating over and under. Trim the ends and crimp the edges with a fork. Brush the lattice with the 1 whole large egg beaten with 1 tablespoon water for a golden finish.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes. Halfway through, check that the crust is browning evenly—if it darkens too quickly, tent the edges with foil.

The pie is done when the crust is deep golden brown and the filling bubbles thickly in the center. Let it cool for at least 2 hours before slicing. This rest allows the filling to set completely so it doesn’t spill out when you serve it.

Wine and Beer Pairings for This Dish

Sweet Wine Pairings

I love serving this pie with a chilled glass of Moscato d’Asti from Italy. Its light effervescence and notes of peach and apricot mirror the fruit in your dessert. The low alcohol content (around 5% ABV) keeps it refreshing without overwhelming the pie’s sweetness. 🍷

Dessert Wine Classic

A late-harvest Riesling from Germany or Washington State offers honeyed stone fruit flavors that complement the peaches beautifully. Look for bottles labeled “Spätlese” or “Auslese” for that perfect balance of sweetness and acidity.

Beer Options

For beer lovers, a Belgian-style tripel like Westmalle Tripel provides a surprising harmony. The beer’s fruity esters and slight spice enhance the cinnamon notes in the filling. Serve it slightly chilled in a tulip glass to concentrate the aromas. 🍺

Cider Alternative

An off-dry hard cider from the Pacific Northwest, such as Angry Orchard’s Traditional Dry, cuts through the richness with its crisp apple notes. The bubbles cleanse your palate between each buttery, fruity bite.

Non-Alcoholic Choice

Sparkling peach nectar or a vanilla chai iced tea makes an excellent alcohol-free pairing. The peach nectar echoes the fruit flavors while the chai’s warm spices mirror the cinnamon in the pie.

Frequently Asked Questions