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This cherry peach lattice pie combines summer's most beautiful fruits under a golden, buttery lattice crust. The sweet-tart flavor profile makes it a true showstopper for summer gatherings, picnics, or weekend family dinners. The combination of cherries and peaches creates a gorgeous ruby-red filling that bubbles up through the lattice design.
I created this recipe during a particularly abundant summer when both my cherry and peach trees produced more fruit than we could eat fresh. The first time I served it at our annual block party, three neighbors requested the recipe before the evening ended.
Ingredients
- All-purpose flour: creates a sturdy yet tender foundation for the double crust
- Unsalted butter: provides rich flavor and creates those perfect flaky layers when cold
- Light brown sugar: adds depth and caramel notes that complement both fruits beautifully
- Tapioca starch: thickens the filling without becoming cloudy like cornstarch can
- Sweet cherries: offer deep flavor and gorgeous color choose firm ones without bruising
- Yellow peaches: bring juicy sweetness and softness look for fragrant ripe but firm fruits
- Almond extract: enhances the natural cherry flavor completely optional but recommended
- Vanilla extract: rounds out the flavor profile and highlights the peaches natural qualities
Step-by-Step Instructions
- Prepare the Dough:
- Process flour sugar and salt with cold butter cubes until you achieve pea-sized pieces. The secret is keeping everything cold and processing just until combined. Gradually add ice water until the dough just begins to come together. Divide shape into two disks and refrigerate for at least one hour to relax the gluten.
- Mix the Filling:
- Combine pitted cherries and sliced peaches with brown sugar tapioca starch and flavorings in a large bowl. The 10-15 minute rest period is crucial as it allows the fruit to release juices and the tapioca to begin activating. This prevents a watery filling and ensures the perfect jammy consistency.
- Assemble the Pie:
- Roll out the first disk of dough to 12 inches in diameter ensuring even thickness throughout. Fit it gently into your pie dish without stretching the dough which causes shrinkage. Pour in the macerated fruit mixture which should look glossy and slightly thickened. Cut the second dough disk into half-inch strips and create a lattice pattern by weaving strips over and under each other.
- Bake to Perfection:
- Start at a higher temperature to set the crust structure then lower the heat to allow the filling to bubble and thicken properly without burning the crust. The initial 400°F heat creates steam that helps develop flaky layers while the reduced 350°F temperature ensures the filling cooks through completely.
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My favorite moment with this pie was when my daughter who claimed to dislike cherries took her first reluctant bite. Her eyes widened and she immediately asked for a second slice. Now she requests this pie for her birthday every July instead of cake.
Perfect Fruit Selection
The key to an exceptional cherry-peach pie lies in selecting the right fruit. For cherries Bing or Rainier varieties offer the perfect balance of sweetness and acidity. They should be firm with glossy skin and bright green stems. For peaches choose fruits that yield slightly to gentle pressure but aren't mushy. They should smell fragrant and sweet at room temperature. While this recipe works beautifully with frozen fruit nothing beats the flavor of perfectly ripe summer fruit.
Storage and Make-Ahead Options
This pie maintains its quality remarkably well. Store it covered at room temperature for up to 2 days the lattice structure allows just enough air circulation to prevent sogginess. For longer storage refrigerate for up to 5 days though the crust will soften slightly. You can also freeze the unbaked assembled pie for up to 3 months simply add 15-20 minutes to the baking time when cooking from frozen. The dough itself freezes beautifully for up to 3 months making it easy to prepare components ahead of time.
The Art of Lattice
Creating a beautiful lattice doesn't require special tools just patience. Roll your dough evenly to about 1/8 inch thickness for the best results. When weaving start from the center and work outward folding back alternate strips as you place each perpendicular piece. For a more intricate design vary the width of your strips or try a diagonal lattice. The egg wash gives the crust its beautiful golden shine while coarse sugar adds both texture and a delightful crunch to each bite.
Common Queries
- → Can I use frozen fruit instead of fresh?
Yes, both peaches and cherries can be used frozen. Be sure to thaw and drain excess liquid for best texture.
- → How do I keep the crust from getting soggy?
Use cold butter in your dough, give the fruit time to macerate, and let the pie cool completely for a well-set filling.
- → What is the role of tapioca starch?
Tapioca starch thickens the filling, creating a glossy, stable texture. Cornstarch can be substituted if needed.
- → How can I vary the flavor?
Try adding raspberries or blackberries, or a splash of amaretto or peach schnapps to the fruit filling for a new twist.
- → What's the best way to serve this dessert?
Allow the pie to cool fully, then slice and serve on its own or with a scoop of vanilla ice cream for a classic finish.
- → Can I prepare the dough ahead of time?
Yes! The dough can be made 2 days ahead or frozen for up to 3 months for convenience and planning.