10 Inch Peach Pie Recipe: Juicy Summer Bites in Buttery Lattice Crust

This 10-inch peach pie recipe delivers the perfect balance of buttery crust and juicy summer peaches in every bite. The lattice design isn't just decorative—it creates crispy, golden edges while keeping the filling tender.

I've perfected this technique over years of summer baking, ensuring the filling stays thick enough to hold its shape but still melts in your mouth.

What sets this recipe apart is the foolproof filling method that works with fresh or canned peaches, so you're never stuck without summer fruit. A blend of cornstarch and flour creates a silky texture that clings to the lattice, while a touch of vanilla and cinnamon adds warmth.

The crust can be homemade for that classic taste or store-bought for convenience—both work beautifully.

By the time it emerges from the oven, you'll have a pie with a golden, flaky crust and peaches that burst with juicy sweetness. The lattice pattern adds visual appeal while allowing steam to escape, preventing a soggy bottom.

This is the kind of pie that disappears fast at picnics, potlucks, or family gatherings.

For extra shine, brush the lattice with egg wash before baking, and consider adding a light corn syrup glaze after baking for that bakery-fresh finish. The secret to success? Don't overfill the crust, and let the pie cool gradually before slicing. Here's everything you need to make it perfect.

Ingredients for 10 inch peach pie

Juicy peaches meet flaky crust—here's what brings this summer classic to life.

Peaches are the star, so pick ripe but firm ones—they should yield slightly when pressed. Local farmers markets usually have the sweetest, but grocery store peaches work too if they're at peak ripeness. For convenience, frozen peaches (thawed and drained) work in a pinch. The cornstarch is key here—it keeps the filling thick and glossy without being gluey. I always grab Bob's Red Mill cornstarch from the baking aisle, but any brand works. If you're using canned peaches, San Marzano-style are ideal—they're sweeter and less watery.

No fresh peaches? Canned peaches in juice (not syrup) are a solid backup—just drain them well. Short on cornstarch? Extra flour at half the amount works, but the texture won't be as silky. The vanilla extract should be pure—Nielsen-Massey or McCormick are reliable brands. For the crust, if you're making it from scratch, keep the butter cold (it's non-negotiable for flaky layers). Store-bought crusts are fine too—just check the label for dairy if you're avoiding it. The lattice design is all about visual appeal, but if you're nervous, cut strips and arrange them loosely—it'll still look gorgeous.

Peaches keep best in the fridge for 3-4 days once sliced, so prep them last. The crust mix can be chilled for up to 2 days before rolling. For the glaze, mix the corn syrup and cream right before serving—it sets fast. This pie tastes even better the next day, so make it ahead if you can. Store leftovers covered at room temp for 2 days, or freeze the whole pie (uncut) for 3 months. Just let it thaw overnight before slicing.

Step-by-step instructions for juicy peach pie

Here's how to build a peach pie with a golden lattice crust and filling so juicy it practically oozes.

In a large mixing bowl, combine the 4 lbs fresh peaches (sliced into ½-inch pieces), 1.5 cups granulated sugar, 0.5 cup cornstarch, 2 tsp ground cinnamon, and 0.5 tsp kosher salt. Toss everything together until the peach slices are evenly coated. This ensures each bite gets that perfect balance of sweetness and spice.

Transfer the mixture to a large saucepan and cook over medium-high heat, stirring constantly for 5-7 minutes until the filling starts to bubble and thicken. You'll see the liquid reduce and the peaches release their juices—this is where the magic happens. Once it reaches a thick, jammy consistency (about thick enough to coat the back of a spoon), remove from heat and stir in the 1 tbsp vanilla extract and 1 tbsp lemon juice. The lemon juice brightens the peaches while the vanilla adds depth. Let the filling cool for 20 minutes before filling the crust—this prevents a soggy bottom.

In a large bowl, whisk together the 2.5 cups all-purpose flour, 0.5 tsp kosher salt, and 1 cup unsalted butter (cold and cubed). Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is key for flaky layers.

Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It should hold when pressed but not be sticky. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour. Cold dough is easier to roll and less likely to shrink. While the dough chills, preheat your oven to 375°F—this ensures everything's ready when you are.

Roll out one dough disc into a 12-inch circle on a floured surface, then transfer it to a 10-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edge. Pour the cooled peach filling into the crust, mounding it slightly in the center. This creates a beautiful dome shape when baked.

Roll out the second dough disc into a 12-inch rectangle, then cut it into 1-inch strips for the lattice. Arrange half the strips horizontally across the pie, spacing them ½ inch apart. Fold back every other strip, then weave the remaining strips over and under to create the classic lattice pattern. Trim any excess dough and crimp the edges of the crust together to seal. Brush the lattice with the egg wash (1 whole egg beaten with 1 tablespoon water) for a golden finish.

Place the pie on a baking sheet (to catch any drips) and bake in the preheated 375°F oven for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling. The lattice should look crisp and the edges should be set. If the filling isn't bubbling after 45 minutes, tent the pie with foil and bake for another 10 minutes—this prevents over-browning while the filling finishes cooking.

Remove the pie from the oven and let it cool for at least 2 hours before slicing. This resting time allows the filling to set and the juices to redistribute, ensuring each slice is juicy and not runny. For an extra glossy finish, brush the warm pie with a mixture of 0.25 cup light corn syrup and 0.25 cup heavy cream, then return it to the oven for 5 minutes to caramelize.

Slice the pie into 6 equal wedges and serve warm with a scoop of vanilla ice cream to balance the rich, spiced filling. The contrast of warm pie and cold ice cream is pure summer perfection. Store any leftovers in the refrigerator for up to 3 days, though I doubt it'll last that long!

Flavor customization for these flavors

Sweet-Spicy Kick

For a bold twist, add ½ teaspoon cayenne pepper or 1 teaspoon chili powder to the filling while cooking. This creates a sweet-spicy contrast that cuts through the sugar. I like to pair it with cooling mint ice cream to balance the heat. 🌶️

Citrus Zing

Brighten the filling with 1 tablespoon orange zest and 1 tablespoon fresh orange juice instead of lemon. The citrus enhances the peaches' natural sweetness while adding a refreshing tang. For extra flair, garnish with thin orange slices on top of the pie before baking.

Boozy Elevation

Infuse the filling with 2 tablespoons bourbon or 1 tablespoon peach brandy while cooking. The alcohol burns off, leaving behind a warm, caramelized depth. For a boozy glaze, mix 2 tablespoons bourbon with 2 tablespoons corn syrup and brush it over the lattice after baking.

Nutty Crunch

Add ½ cup chopped pecans or walnuts to the filling before baking for texture. Toast the nuts in a dry pan for 3-4 minutes until fragrant, then sprinkle them over the filling. The crunch contrasts beautifully with the tender peaches and flaky crust.

Tropical Twist

Swap 1 cup of peaches for 1 cup diced mango or pineapple to create a tropical fusion. Add ½ teaspoon ground ginger and ½ teaspoon cardamom to the filling for warmth. Garnish with toasted coconut flakes for a beachy vibe. 🍍

Vanilla Bean Luxe

Replace the vanilla extract with 1 vanilla bean, split and scraped. The seeds add a rich, floral depth that elevates the pie.

For an extra touch, brush the lattice with a vanilla glaze made from 2 tablespoons powdered sugar, 1 tablespoon vanilla extract, and 1 tablespoon heavy cream after baking.

Frequently asked questions