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Summer is the most ideal time to make peach desserts. They are always a lot sweeter and juicier during the hot season and perfect to use in jams, sorbets, pies, or cakes. I’ve always wanted to go to a peach orchard one day and pick the best ones directly from the tree to fill up my fruit basket. This is going on my bucket list for next summer!

Not only do peaches taste really good in desserts, they also have a gorgeous golden yellow/orange color that pops out beautifully. (The same way a vase of sunflowers pops out and brightens up a room).

To accentuate the beautiful color and sweet taste of the peaches, I decided to bake them in a pie with a lattice crust. I thought this was also great way to create more texture by blending the soft baked peaches with the crisp, and flaky crust throughout the peach pie.

I used to be intimidated by the idea of trying to make a lattice design on top of a pie. When I saw lattice-topped pies displayed in bakeries, I thought I would need to be especially artistic and meticulous in order to re-create them at home. Luckily, it turns out that they are actually quite easy and fast to make. Some important tools to have on hand to facilitate the whole process include a ruler and a pair of kitchen scissors. In the directions below, it may sound complicated but the pictures should help!

~ Summer Peach Pie ~


  • 7 medium peaches
  • 3 tbsp brown sugar
  • 1 tbsp granulated white sugar
  • Juice of half a lemon
  • 2 tsp of lemon zest
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp all purpose flour
  • 3 tbsp cornstarch
  • Whole roasted almonds
  • Pie crust x2
  • Egg wash (1 egg beaten together with a tbsp of water)
  • Raw sugar
  • Confectioners sugar
  1. Preheat the oven to 400 degrees Fahrenheit, butter a pie plate, and line a baking sheet with aluminum foil.

2. Combine the flour and cornstarch and sift the dry mixture.

3. Cut the peaches into slices or cubes and toss them together with the almonds, brown sugar, granulated white sugar, the lemon juice and zest, the salt, vanilla extract, and sifted flour-cornstarch mixture.


4. Gently place the bottom pie crust into the pie plate.

5. Fill the bottom crust with the peach filling, spreading it out evenly.


6. To make the lattice crust, roll out the second pie crust and with a sharp knife and a ruler, cut it into 12-14 strips of equal size.

7. Arrange 6-7 strips vertically over the peach filling on top of the pie, making sure they are spaced out evenly.


8. Fold every other strip gently over itself.

9. Place one strip horizontally in the center of the pie near the folds of the vertical strips then unfold the vertical strips.


10. Starting with the strip that was not folded the first time (in step 8), fold every other strip gently over itself again.

11. Place another strip horizontally near the folds of the vertical strips then unfold them all.


12. Repeat steps 10 & 11 , until half of the pie has both horizontal and vertical strips then do the same to the other side of the pie.


13. Using kitchen scissors, cut the excess parts of the strips hanging over the pie plate.

14. Brush the top of the pie with the egg wash and sprinkle on as much raw sugar as desired.


15. Place the pie plate on top of the baking sheet covered with aluminum foil and bake in the oven for 35 minutes.


16. After 35 minutes, reduce the temperature to 350 degrees Fahrenheit, cover the edges of the pie with aluminum foil and bake for 12 more minutes.

17. To make the pie look even more fancy, dust the top with confectioners sugar.