Peach Pie Recipe With Fresh Peaches and Cornstarch: Buttery Lattice Over Juicy Slices

There’s nothing quite like the first slice of homemade peach pie, with its flaky crust and juicy filling bursting with summer flavor. This version uses fresh peaches and cornstarch for the perfect balance of sweetness and texture.

The lattice top isn’t just beautiful—it allows steam to escape while showcasing the vibrant peaches beneath. I’ve refined this recipe to ensure the filling sets properly without being too thick or runny.

What you’ll get is a pie that holds its shape when sliced yet overflows with juicy peach goodness in every bite. The buttery crust complements the sweet-tart filling perfectly.

Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert experience.

Ingredients for Peach Pie Recipe with Fresh Peaches and Cornstarch

Fresh peaches and a buttery lattice crust come together for this classic summer dessert.

The peaches are everything here. Farmers market peaches in late summer have the best flavor and texture—look for fruit that gives slightly when pressed but isn’t mushy. For the butter, Plugra or European-style gives you that extra-rich crust. Most grocery stores carry it, but if you’re at Whole Foods, grab their store brand. The cornstarch is key for that perfect set without a gluey texture.

No fresh peaches? Frozen peaches at half the quantity work in a pinch (thaw and drain first). Out of cornstarch? Instant tapioca at the same amount does the trick. The vanilla can be swapped for almond extract at half the amount if you prefer that flavor. For the egg wash, a little milk or cream brushed on gives a similar shine without the egg.

The crust dough keeps in the fridge for 2 days or freezes for 3 months. Once baked, the pie stays fresh at room temperature for 1 day—after that, keep it covered in the fridge for up to 4 days.

Step-by-Step Instructions for Peach Pie With Fresh Peaches and Cornstarch

Follow this method precisely for a flaky crust and perfectly thickened, juicy peach filling.

Step 1: Prepare the Pie Crust Dough

In a large bowl, combine the 2.5 cups all-purpose flour, 0.75 cup granulated sugar, and 1 tsp salt. Add the 1 cup cold unsalted butter, cubed, and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together. Overworking develops gluten, which makes the crust tough. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Peach Filling

Peel, pit, and slice the 8 whole fresh peaches into ½-inch thick wedges. In a large bowl, toss the peaches with the 0.25 cup cornstarch, 0.5 cup brown sugar, 1 tbsp lemon juice, 1 tsp vanilla extract, and 0.5 tsp ground cinnamon.

Let the mixture sit for 15 minutes to allow the juices to release and the cornstarch to begin thickening them. Stir once more before using—this ensures the filling sets properly without being runny.

Step 3: Assemble the Pie With Lattice Top

On a lightly floured surface, roll out one disc of dough to a 12-inch circle and fit it into a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang. Spoon the peach filling into the crust, mounding slightly in the center.

Roll out the second disc to the same size and cut it into 1-inch wide strips for the lattice. Weave the strips over the filling, alternating directions. Trim the lattice edges, then crimp the overhang under and around the pie dish. Brush the lattice and crust edges with the 1 whole large egg beaten with 1 tablespoon water for a golden finish.

Step 4: Bake to Golden Perfection

Preheat the oven to 375°F. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes. Rotate the pie 180 degrees halfway through for even browning.

Bake until the crust is deep golden brown and the filling is bubbling thickly at the center. If the edges brown too quickly, cover them with a pie shield or foil. Cool the pie on a wire rack for at least 2 hours before slicing—this allows the filling to set completely.

Make-Ahead Tips for This peach pie recipe with fresh peaches and cornstarch

Prep the Crust Ahead

The pie crust dough can be made 1-2 days in advance. After dividing and shaping into discs, wrap tightly in plastic wrap and refrigerate. This actually improves the flavor and texture as the butter firms up completely. 💡

Pre-Slice the Peaches

Peel, pit, and slice your peaches up to 1 day ahead. Store them in an airtight container with 1 tbsp lemon juice and 1 cup cold water to prevent browning. Drain well before using in the filling.

Assemble Unbaked

You can fully assemble the pie—crust, filling, and lattice—up to 12 hours before baking. Cover loosely with plastic wrap and refrigerate. Let it sit at room temperature for 30 minutes before baking for even cooking.

Bake and Freeze

Bake the pie completely, let it cool, then freeze for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before reheating at 350°F for 15-20 minutes. ❄️

Room Temperature Storage

Once cooled, the pie can sit at room temperature for 1 day. Cover with a cake dome or large bowl to keep it fresh. The lattice crust helps maintain the perfect texture without sogginess.

Fridge for Leftovers

Store leftover slices in the fridge for up to 4 days. Reheat individual slices in the microwave for 20-30 seconds or in the oven at 300°F for 10 minutes to revive the crust.

Frequently Asked Questions