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Cozy Lattice-Top Fresh Peach Pie Recipe with Cardamom

lattice-top fresh peach pie - featured image
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A warm and comforting fresh peach pie with a delicate lattice crust and a subtle cardamom spice twist, perfect for summer gatherings and easy to make.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 4–6 tablespoons ice water
  • 5–6 large fresh peaches, peeled and sliced (about 4 cups)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten
  • 1 tablespoon coarse sugar (like turbinado)

Instructions

  1. Make the pie dough: In a large bowl, whisk together 2 ½ cups flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or fingers to cut it into the flour until the mixture resembles coarse crumbs with pea-sized butter bits. Slowly add ice water, starting with 4 tablespoons, mixing gently until the dough just comes together. Avoid overworking it. Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the peach filling: Toss sliced peaches with sugar, cornstarch, cardamom, cinnamon (if using), lemon juice, and vanilla extract in a medium bowl. Let it sit while you roll out the dough to meld flavors and thicken juices.
  3. Roll out the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently into edges and trimming excess.
  4. Fill the pie: Pour the peach mixture into the crust, spreading evenly. Dot the filling with small pieces of butter.
  5. Create the lattice top: Roll out the second dough disc. Cut into ½-inch wide strips. Lay half the strips parallel over the pie. Weave the remaining strips perpendicular, lifting alternate strips to create a lattice pattern. Trim edges and pinch to seal with the bottom crust. Fold edges under and crimp.
  6. Apply egg wash and sugar: Brush lattice and crust edges with beaten egg. Sprinkle with coarse sugar.
  7. Bake: Place pie on a baking sheet. Bake in a preheated 400°F oven for 20 minutes, then reduce heat to 350°F and bake another 30-35 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  8. Cool: Let pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep ingredients cold for flaky crust. Blanch peaches to peel easily. Avoid overloading filling to prevent soggy crust. Use a baking sheet under pie to catch drips. Let pie cool fully before slicing to set filling. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: peach pie, lattice crust, cardamom, summer dessert, fresh peaches, homemade pie, easy peach pie, lattice top pie

Find it online: https://sagestirs.com/cozy-lattice-top-fresh-peach-pie-recipe-with-cardamom-easy-and-perfect/