Lattice-top Peach Pie with Butter Crust



10 firm but ripe peaches, sliced

¾ cu light brown sugar, packed

¾ cu granulated sugar

¼ cu flour

1 tsp ground cinnamon

½ lemon, juiced and strained

4 tbsp sweet butter cut into cubes

2 tbsp turbinado sugar

2 tbsp (about) of half & half


2 ½ cu all-purpose flour

1 tbsp sugar

¾ tsp salt

1 cup (2 sticks) chilled unsalted butter, cut into ½" cubes

6 tbsp (about) ice water

  • Combine peaches, brown sugar, granulated sugar, flour, cinnamon and lemon juice in large bowl.
  • Roll out one of the dough disks to fit a 9-inch pie dish, letting it hang over edge.
  • Pour pie filling into pie dish and dot with the cubes of butter.
  • Roll out 2nd dough disk. Using pizza or pie dough cutter, make ½ inch strips for lattice top. Weave lattice on top of pie filling. Pinch edges together to seal dough and wrap edges lightly with foil to prevent burning.
  • Place a foil lined cookie sheet bottom oven rack into a 450 degree preheated oven. Place pie on middle rack. Back for 30 minutes.
  • Lower oven temp to 400 degrees. Gently remove foil from crust. Brush half and half on crust and sprinkle with turbinado or crystallized sugar.
  • Bake until golden brown, about 30 minutes.
  • Cool before serving.
  • Great with vanilla ice cream


  • Mix flour, sugar, and salt in food processor.
  • Add butter and pulse until coarse meal forms.
  • Slowly blend enough ice water to form moist clumps. Gather dough into ball and divide in half.
  • Form dough halves into 2 balls and flatten each into disks.
  • Wrap each half in plastic wrap and chill 2 hours or overnight.