Peach & Berry Lattice Pie

This Peach & Berry Lattice Pie combines the juicy sweetness of ripe peaches with the bright tartness of mixed berries. The filling is thickened with tapioca or cornstarch to ensure a perfect slice, while orange zest adds a subtle aromatic lift. Topped with a beautifully woven lattice crust, this dessert offers a satisfying crunch against the soft, warm fruit center.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 215.0

Dietary: Vegetarian

Description

This Peach & Berry Lattice Pie combines the juicy sweetness of ripe peaches with the bright tartness of mixed berries. The filling is thickened with tapioca or cornstarch to ensure a perfect slice, while orange zest adds a subtle aromatic lift. Topped with a beautifully woven lattice crust, this dessert offers a satisfying crunch against the soft, warm fruit center.

Ingredients

4 Peaches
1 Large Orange
1 1/2 tablespoon Quick Cooking Tapioca or
3 tablespoon Cornstarch
1 tsp Ground Nutmeg
1 Egg
2 cups Mixed Berries (Strawberries, Blueberries, Raspberries)
1/2 cup Granulated Sugar
1 9-inch Double Crust Pie Pastry

Directions

1
Preheat oven to 425F (220C).
2
Peel peaches if desired, then slice into 1/2-inch wedges and cut each wedge into three pieces. You should have about 3 cups of peach pieces.
3
Prepare the berries: slice large strawberries into 1/4-inch thick pieces, halve small strawberries, and combine with other mixed berries in a measuring cup to ensure you have 2 cups total.
4
In a large bowl, combine the cut peaches, mixed berries, granulated sugar, nutmeg, and zest from the orange. Toss gently to coat evenly.
5
Sprinkle the tapioca or cornstarch over the fruit mixture and toss again until fully incorporated and the fruit is coated.
6
Roll out the bottom crust and line a 9-inch pie dish. Trim the edges so they extend slightly over the rim.
7
Pour the fruit filling into the prepared pie crust, spreading it evenly.
8
Roll out the second crust and cut into strips approximately 1-inch wide.
9
Weave the strips into a lattice pattern over the fruit filling. Trim excess dough from the edges and crimp the lattice edges to the bottom crust to seal.
10
Beat the egg and brush a light glaze over the lattice crust for a golden finish.
11
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, cover them with a pie shield or foil.
12
Allow the pie to cool on a wire rack for at least 30 minutes before slicing to allow the filling to set.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 215.0kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 3.2mg1%
Total Carbohydrate 53.5g18%
Dietary Fiber 5.1g21%
Sugars 27.5g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftover pie loosely with foil or plastic wrap and store in the refrigerator for up to 3-4 days.

Substitutions: You can substitute the mixed berries with all strawberries, all blueberries, or a mix of peaches and blackberries. For a gluten-free version, use a gluten-free pie crust.

Thickener Tip: If using cornstarch, ensure it is mixed with a little cold water before adding to the fruit to prevent clumping. Tapioca pearls will give a clearer, glossier filling.

Crust Tip: Keep your pastry dough cold while working with it to prevent it from becoming sticky. If it gets too warm, chill it in the refrigerator for 10 minutes before weaving the lattice.

Keywords: peach, berry, pie, lattice crust, dessert, baking, fruit pie, summer recipe, homemade, sweet, strawberries, blueberries, raspberries, orange zest, tapioca, cornstarch

Read it online: https://www.chefs-mate.com/recipe/peach-berry-lattice-pie/