This Cherry Peach Lattice Pie is a beautiful, basic summer season pie that mixes recent summer season fruit—candy cherries and juicy yellow peaches—underneath a golden, buttery lattice crust. Candy, somewhat tart, it’s the sort of showstopper that’s simply begging to be delivered to summer season gatherings, picnics, or a weekend household dinner.
Traditional Summer time Cherry Peach Pie
This summer season lattice pie is all concerning the filling: I mix candy cherries and yellow peaches with brown sugar, lemon juice, vanilla, and a contact of almond extract. I at all times macerate the fruit with sugar and tapioca starch (or cornstarch) for 10–Quarter-hour—this step attracts out the juices and offers the filling a jammy, not watery, texture. I additionally make a simple lattice high and use the trimmings to make a cute crimped edge for a country look. This cherry peach pie is make-ahead pleasant and party-perfect like my blueberry peach crisp and fan-favorite easy cherry cake. It holds up fantastically if you wish to bake it the day earlier than your get together or picnic—assume Fourth of July, Labor Day, or Memorial Day. It’s nice at room temperature and ideal for sharing, similar to my blueberry espresso cake, mini fruit galettes, or strawberry bars.
Ingredient Notes & Why This Recipe Works
- Butter: I at all times use unsalted, high-quality butter and ensure it’s tremendous chilly. I prefer to dice the butter after which freeze it for 1 hour for one of the best dough texture.
- Flour: Common all-purpose flour does the trick.
- Cherries & Peaches: I take advantage of a mixture of recent candy cherries and ripe (but agency) peaches in peak season. Frozen fruit is okay too year-round—simply don’t thaw first or the filling can get watery.
- Tapioca Starch: I like to recommend tapioca vs cornstarch because it units the pie filling with out that bizarre cloudy look you typically get with cornstarch. However, after all, it’s also possible to use cornstarch as a substitute.
- Brown Sugar: I desire mild brown sugar—it provides a touch of caramel taste that pairs completely with peaches and cherries.
- Lemon Juice provides acidity to steadiness the sweetness of the fruit and helps keep a recent, brilliant taste within the filling.
- Almond Extract: Only a tiny bit makes every thing style further “bakery.” I take advantage of it sparingly so it doesn’t overpower.
- Egg Wash & Coarse Sugar: I brush it on high of the lattice and across the pie edges. It provides that golden, sparkly bakery end.
Easy methods to Make Cherry Peach Lattice Pie
- Make the pie dough by pulsing flour, sugar, salt, and chilly butter in a meals processor till coarse and crumbly. Add ice water progressively till the dough simply comes collectively.
- Form into two disks, wrap, and chill for at the least an hour (I prefer to dice the butter and freeze it first for one of the best texture).
- For the filling, toss cherries and peaches with brown sugar, tapioca starch, lemon juice, vanilla, almond extract, and salt. Let sit for 10–Quarter-hour.
- Meeting: Preheat the oven to 400°F. Roll out one dough disk and match it right into a pie dish. Add the fruit filling. Roll out the second disk, lower into strips, and weave a lattice. Seal and crimp the perimeters, then brush with egg wash and sprinkle with sugar.
- Bake: Place the pie dish on a baking sheet to catch drips. Bake for 20 minutes at 400°F, then cut back to 350°F and bake 40–45 minutes extra, till golden and bubbly (cowl with foil if wanted). Cool fully earlier than serving, with or with out vanilla ice cream.
Storage, Reheating, Freezing & Make-Forward Suggestions
- Storage: I preserve the baked pie evenly coated at room temperature for as much as 1 day, or within the fridge for as much as 4 days.
- Reheating: Heat slices in a 325°F oven for about 10 minutes for those who prefer it served heat.
- Freezing: You may freeze unbaked, assembled pies (wrapped tightly) for as much as 2 months. Bake from frozen, including 10-Quarter-hour to baking time.
- Make-Forward: The pie dough may be made as much as 2 days upfront (or frozen as much as 3 months). The entire pie may be baked 1 day forward—simply let it cool and retailer loosely coated.
Extra Summer time Desserts with Peaches or Cherries
- Peach & Blueberry Greek Yogurt Cake
- Raspberry Peach Cake
- Cherry Cake (in a 9×3 inch springform pan)
- Strawberry Peach Cake
- Chocolate Cherry Cake
- Blueberry Peach Crisp
Cherry Peach Lattice Pie
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 cease { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 cease { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 cease { stop-color: #343434; }
This Cherry Peach Lattice Pie is a beautiful, basic summer season pie that mixes recent summer season fruit—candy cherries and juicy yellow peaches—underneath a golden, buttery lattice crust. Candy, somewhat tart, it’s the sort of showstopper that’s simply begging to be delivered to summer season gatherings, picnics, or a weekend household dinner.
Servings 8 slices
Energy 509kcal
Substances
For the Pie Dough (double crust)
- 1 cup unsalted butter (226 grams) chilly and cubed
- 2 ½ cups all-purpose flour (300 grams)
- 1 tablespoon sugar (12 grams)
- ½ teaspoon salt (5 grams)
- 6 to eight tablespoons ice water (90 to 120 milliliters)
For the Filling
- 3 cups candy cherries (450 grams) pitted, recent or frozen
- 3 cups peach slices (450g grams) peeled and sliced, recent or frozen
- ¾ cup mild brown sugar (150 grams) packed
- ¼ cup tapioca starch (32 grams)
- 1 tablespoon lemon juice (15 milliliters)
- 1 teaspoon vanilla extract (5 milliliters)
- ¼ teaspoon almond extract (1.25 milliliters) optionally available
- ⅛ teaspoon salt (0.5 gram)
For Meeting
- 1 egg overwhelmed (for egg wash)
Directions
Make the Pie Dough
-
In a meals processor, mix flour, sugar, and salt. Pulse a couple of times to combine.
-
Add chilly butter cubes and pulse 6 -8 instances till the combination resembles coarse meal with pea-sized bits of butter.
-
Drizzle in ice water, 1 tablespoon at a time, pulsing briefly after every addition, till the dough simply begins to clump collectively.
-
End up onto a floured floor and gently press right into a ball. Divide into two disks, wrap in plastic, and refrigerate for at the least 1 hour.
Put together the Filling
-
In a big bowl, mix cherries and peaches.
-
Add mild brown sugar, tapioca starch, lemon juice, vanilla, almond extract (if utilizing), and salt. Toss gently to coat.
-
Let the combination sit for 10–Quarter-hour to macerate and activate the starch.
Assemble the Pie
-
Preheat the oven to 400°F (200°C).
-
Roll out one dough disk right into a 12-inch (30 cm) circle and match it right into a 9-inch (23 cm) pie dish. Trim the perimeters.
-
Pour within the fruit filling.
-
Roll out the second disk and lower into ½-inch (1.25 cm) strips. Weave a lattice sample excessive. Trim and crimp the perimeters to seal. You can also make the ornamental border from trimmings if desired.
-
Brush the lattice and edges with egg wash and sprinkle with coarse sugar.
Bake the Pie
-
Place the pie on a baking sheet to catch drips.
-
Bake at 400°F (200°C) for 20 minutes. Scale back warmth to 350°F (175°C) and bake for 40–45 minutes extra, till the crust is golden brown and the filling is bubbly.
-
Tent with foil if the crust begins to brown an excessive amount of.
Cool and Serve
-
Let the pie cool fully at room temperature for 3–4 hours so the filling can set.
-
Serve by itself or with vanilla ice cream.
Notes
- I prefer to dice the butter after which freeze it for 1 hour for one of the best dough texture. The colder the fats, the flakier the crust.
- I chill the dough for at the least 1 hour (typically in a single day). It makes rolling out method simpler and helps stop shrinkage.
- Tapioca starch is one of the best for the steady filling, however you possibly can substitute with cornstarch.
- Macerate the fruit: Letting the fruit, sugar, and starch sit for 10-Quarter-hour attracts out juices and makes the filling jammy—not watery.
- Add berries: Combine in ½ cup of recent raspberries or blackberries to make some taste variations.
- You too can add 1 tablespoon of peach schnapps or amaretto to the pie filling.
- Foil: In case your crust browns too shortly, I tent it with foil so it doesn’t burn earlier than the filling bubbles.
- Let it set: I do know it’s onerous, however don’t lower into the pie till it’s fully cool! The filling wants time to thicken up.
- Beautify with scraps: I take advantage of leftover dough trimmings to make little leaf shapes or braid for the perimeters—it’s a enjoyable strategy to get artistic and make the pie further fairly.
- Make-ahead suggestions: The pie dough may be made as much as 2 days forward or frozen for as much as 3 months. The pie may be baked 1 day upfront and saved at room temperature, evenly coated.
Diet
Energy: 509kcal | Carbohydrates: 69g | Protein: 6g | Fats: 24g | Saturated Fats: 15g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 81mg | Sodium: 207mg | Potassium: 273mg | Fiber: 3g | Sugar: 33g | Vitamin A: 960IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg
