9-Inch Peach Pie Recipe: Buttery Lattice Crust and Juicy Fruit Filling

This 9-inch peach pie recipe delivers the perfect balance of buttery lattice crust and juicy, spiced peach filling that tastes like summer in every bite.

The secret lies in a foolproof crust that stays flaky even with a generous filling, while the peaches release their natural juices for a filling that's neither too runny nor too thick. I've perfected this recipe over years of testing—no more soggy bottoms or undercooked centers here.

The crust can be homemade or store-bought, giving you flexibility based on your skill level and time. For the filling, fresh peaches yield the best flavor, but canned peaches work in a pinch when fresh fruit isn't available.

A simple cornstarch slurry thickens the juices just enough to create a glossy, inviting filling that's bursting with flavor while maintaining that perfect texture between tender and slightly firm.

Baking at 375°F ensures the crust gets golden and crisp while the filling sets properly—no waiting around for hours. The lattice topping isn't just decorative; it creates crispy, caramelized edges that contrast beautifully with the soft filling underneath.

This pie is the kind that disappears fast, leaving only crumbs in the pan and smiles on everyone's faces.

Whether you're serving it warm with vanilla ice cream or letting it cool slightly for clean slices, this peach pie delivers restaurant-quality results at home. The versatility of the recipe means you can adjust the spice level, use different stone fruits, or even make it ahead for special occasions.

Let's get baking!

Ingredients for 9 inch peach pie

Six ripe peaches and a buttery crust make this summer classic shine every time.

Peaches are the star here—ripeness is everything. Look for fruit that yields slightly to gentle pressure (not mushy) with vibrant color. Local farmers markets or grocery store produce sections usually have the sweetest varieties. If you can't find fresh, canned peaches in juice work in a pinch, but drain them well. I always buy a few extra peaches—half go in the pie, half get sliced for snacks. For the dough, Kirkland Signature flour works great, but any all-purpose brand is fine. The butter should be cold when you cut it into the flour—take it out of the fridge 15 minutes before mixing.

No fresh peaches? Frozen peaches thawed overnight are surprisingly good. Short on cornstarch? All-purpose flour at half the amount works, but the filling might be slightly thicker. The cinnamon can be swapped for cardamom or nutmeg if you're feeling adventurous. For the crust, store-bought pie crust saves time—just make sure it's refrigerated, not frozen. The vanilla extract matters here: imitation vanilla tastes artificial in pies. If you're making this ahead, prep the filling and crust separately—they keep 3 days in the fridge before assembly.

This pie tastes even better the next day—make it a day ahead if you can. Store leftovers covered at room temperature (they'll stay fresh 2 days) or refrigerated for 4 days. The lattice topping gets crispier when reheated, so pop slices in a 350°F oven for 5 minutes before serving. Freeze the whole pie (unbaked) for up to 3 months—just add 15 minutes to bake time. I always make two pies when company's coming—they disappear fast.

Step-by-step instructions for 9-Inch peach pie with buttery lattice crust

Here's how to create a pie with a flaky crust and juicy peaches that practically melt in your mouth.

Peel, pit, and slice the 6 medium fresh peaches into ¼-inch thick slices. Toss them immediately with the 2 tablespoons lemon juice—this prevents browning and brightens their natural sweetness. In a large bowl, combine the peach slices with the 0.75 cup granulated sugar (extra), 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Gently stir until the peaches are evenly coated in the spiced sugar mixture.

Let the filling sit for 15 minutes at room temperature. This allows the peaches to release some juices and soften slightly, ensuring they cook evenly in the oven. Here's the thing—don't skip this resting step. It makes a huge difference in texture, preventing a watery filling that soaks the crust instead of creating that perfect balance of juicy and tender fruit.

In a small bowl, whisk together the 0.25 cup cornstarch with 2 tablespoons cold water until completely smooth. This slurry will help thicken the peach juices during baking. While you're waiting for the peaches to rest, prepare the pie crust by combining the 2.5 cups all-purpose flour and 1 teaspoon salt in a large bowl.

Cut the 1 cup unsalted butter into small cubes and add them to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until you have pea-sized crumbs with some larger pieces remaining. This cold butter method creates the flaky layers that make this crust truly special. Add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together when pressed. Don't overmix—just until it holds when squeezed.

Turn the dough onto a lightly floured surface and gently pat it into a 12-inch circle. Roll it out to about ⅛-inch thickness, keeping the edges slightly thicker for extra strength. Transfer the rolled crust to a 9-inch pie dish, carefully draping it over the edges. Trim any excess dough hanging over the rim, leaving about ½-inch border. Crimp the edges using your fingers or a fork to create a decorative border.

Here's where it gets fun—sprinkle about ½ cup of the peach filling into the bottom crust. This pre-layering prevents a soggy bottom. Then, add the remaining peach mixture, mounding it slightly in the center. Pour the cornstarch slurry evenly over the peaches. The reason we do this is that the peaches release a surprising amount of juice during baking, and the slurry prevents the filling from becoming a puddle while still keeping it juicy.

Roll out the remaining dough to about ⅛-inch thickness. Cut it into 1-inch wide strips, then cut each strip in half lengthwise to create thin strips. Arrange 6 strips horizontally across the pie, spacing them about ½-inch apart. Fold back every other strip, then unfold and lay them perpendicular to the first set, creating a classic lattice pattern. Trim any excess dough hanging over the edge.

Brush the lattice with the beaten 1 large egg mixed with 1 tablespoon water for a golden finish. Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling. The filling should be thick enough to hold its shape when gently shaken, but still juicy when served. Here's the moment that matters: the crust should be deep golden brown with some areas almost caramelized—that's when you know it's perfectly baked.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting period allows the filling to set slightly and the juices to redistribute, ensuring each bite is perfectly balanced between tender peaches and flaky crust. Real talk: I know it's hard to wait, but trust me—skipping this step means a runny filling that soaks the crust instead of complementing it.

Slice the pie into 6 equal wedges and serve warm or at room temperature. Each bite should deliver tender peaches bursting with natural sweetness, perfectly balanced by the warm cinnamon and vanilla notes. The lattice crust should be crisp yet tender, with those beautiful caramelized patches that make every forkful worth the wait. Serve with a scoop of vanilla ice cream for the ultimate summer dessert experience.

Creative variations of this dish

Summer Stone Fruit

Swap peaches for nectarines or plums—they work beautifully with the same spiced filling. For a tropical twist, use mangoes or pineapple, reducing the sugar to ½ cup and adding ½ teaspoon ground ginger for warmth.

I’ve made this with cherries too, but reduce the lemon juice to 1 tablespoon since cherries are less acidic. 🍑

Spiced Variations

Crank up the warmth with ½ teaspoon ground cardamom or ¼ teaspoon nutmeg alongside the cinnamon. For a smoky depth, add ¼ teaspoon smoked paprika to the filling. I love a vanilla bean scraped directly into the filling instead of extract—it adds a luxurious floral note.

For a boozy kick, stir in 1 tablespoon bourbon or brandy with the vanilla.

Crust Alternatives

Try a graham cracker crust for a nutty twist—crush 1½ cups graham crackers with ½ cup melted butter, press into the pie dish, and bake for 10 minutes before adding filling.

For a gluten-free option, use almond flour (replace the all-purpose flour with 2 cups almond flour + ¼ cup tapioca starch) and reduce the ice water to 3 tablespoons.

A pre-baked oatmeal crust (mix 1 cup oats, ½ cup flour, ¼ cup brown sugar, and ½ cup cold butter) adds hearty texture.

Topping Twists

Skip the lattice for a crustless meringue topping: whip 3 egg whites with ½ cup sugar until stiff peaks form, spread over the filling, and bake at 350°F for 12-15 minutes until golden. For a rustic look, brush the lattice with 1 tablespoon honey before baking.

A streusel topping (mix ½ cup flour, ¼ cup brown sugar, ¼ cup cold butter, and ½ teaspoon cinnamon) adds crunch. 🌟

Make-Ahead Adaptations

Prep the filling and crust separately, then assemble and bake 1 day ahead—store at room temperature. For 3+ days ahead, bake the pie, cool completely, wrap tightly in plastic, and refrigerate. Reheat slices at 350°F for 5 minutes to crisp the lattice.

Freeze the unbaked pie (with egg wash) for 3 months15 minutes to bake time. I always make two pies when hosting: one fresh, one frozen for backup!

Frequently asked questions