Old-Fashioned Peach Pie

Summer in pie form. Sliced fresh peaches tossed with sugar, a little flour to thicken the juice, and a pinch of nutmeg or cinnamon. That’s the whole filling. No cornstarch slurry, no almond extract, no fancy business. The fruit is the show.

The lattice top is what makes this one feel old-school. Half-inch dough strips woven over and under on the diagonal, crimped tight at the edge so the filling can vent and bubble through the gaps as it bakes. You will see the syrup rising up between the strips when it’s done.

Dot the surface with butter before sealing. As the pie bakes, the butter melts down through the fruit and gives the filling a glossy, silky body that flour alone cannot do.

Pro Tips

• Use ripe but firm peaches. Mushy ones turn the filling soupy. Slightly underripe fruit holds its shape and still sweetens in the oven.
• Dust the bottom crust lightly with flour or fine breadcrumbs before adding the filling. It absorbs excess juice and prevents a soggy bottom.
• Bake on a sheet pan to catch the inevitable bubble-over. Caramelized peach syrup on the oven floor is a chore to scrape off.
• Cool the pie at least 2 hours before slicing. The filling sets as it rests. Cut too early and you get peach soup.

Variations

• Add a tablespoon of bourbon or amaretto to the filling for grown-up depth.
• Swap half the peaches for blueberries or raspberries for a mixed-fruit pie.
• Top with a streusel crumble instead of lattice if weaving feels like too much work.