Name: Cherry Peach Lattice Pie
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 cups fresh sweet cherries, pitted; 2 cups ripe yellow peaches, sliced; 1/2 cup light brown sugar; 1 tbsp lemon juice; 1 tsp vanilla extract; 1/4 tsp almond extract; 2 tbsp tapioca starch or cornstarch; 2 1/2 cups all-purpose flour; 1 cup unsalted butter, cold and cubed; 6–8 tbsp ice water; 1 egg + 1 tbsp water (for egg wash); Coarse sugar for sprinkling

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This cherry peach lattice pie is the ultimate celebration of summer. I love how the sweet cherries and juicy peaches melt together into a jammy filling, tucked under a golden, buttery lattice crust. It’s a classic dessert that feels both rustic and elegant—perfect for picnics, holidays, or just because.

Why You’ll Love This Recipe

I love this pie because it brings together two of my favorite summer fruits in one gorgeous, show-stopping dessert. The lattice crust looks impressive but is surprisingly easy to pull off. I also like that the filling holds together nicely thanks to a quick maceration step with tapioca starch—it sets beautifully without turning watery. Whether I serve it warm with a scoop of ice cream or at room temperature for a picnic, this pie always gets compliments. Cherry Peach Lattice Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh sweet cherries, pitted
Ripe yellow peaches, sliced
Light brown sugar
Lemon juice
Vanilla extract
Almond extract
Tapioca starch or cornstarch
All-purpose flour
Unsalted butter, cold and cubed
Ice water
Egg wash (1 egg + splash of water)
Coarse sugar for sprinkling

Directions

Prepare the crust: Combine flour and cold cubed butter in a bowl. Cut the butter into the flour using a pastry cutter or your hands until it resembles coarse crumbs. Add ice water a tablespoon at a time until the dough comes together. Divide in two, flatten into discs, wrap, and chill for at least 1 hour.
Make the filling: In a large bowl, combine sliced peaches, pitted cherries, brown sugar, lemon juice, vanilla, almond extract, and tapioca starch. Let it sit for 10–15 minutes to macerate and draw out the fruit juices.
Roll out the crust: On a floured surface, roll out one disc of dough and fit it into a pie dish. Pour in the filling.
Create the lattice: Roll out the second dough disc and slice it into strips. Lay half the strips across the pie, then weave in the remaining ones to form a lattice. Use trimmings to crimp the edges decoratively.
Egg wash and sugar: Brush the crust with egg wash and sprinkle with coarse sugar.
Bake: Bake at 400°F for 45–55 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.
Cool: Let the pie cool completely so the filling sets before slicing.

Servings and timing

This pie serves 8.
Prep time: 30 minutes
Chill time: 1 hour
Cook time: 50 minutes
Total time: about 2 hours 20 minutes

Variations

I sometimes add a handful of blueberries or raspberries to the fruit mix for a fun twist.
For a fully covered pie, I skip the lattice and cover the top crust completely, venting it with a few slits.
I’ve made this with a gluten-free crust using a 1:1 gluten-free flour blend and it turned out beautifully.
Swapping almond extract for cinnamon gives it a warmer, spiced flavor.

storage/reheating

I store leftover pie loosely covered at room temperature for up to 2 days or in the fridge for up to 4 days. If I want to reheat it, I warm individual slices in the oven at 300°F for 10–15 minutes or in the microwave for about 30 seconds. It’s also delicious cold, especially with a dollop of whipped cream.

FAQs

Can I use frozen fruit instead of fresh?

Yes, I use frozen cherries and peaches when fresh aren’t available. I don’t thaw them before baking to avoid a watery filling.

What’s the best thickener for this pie?

I prefer tapioca starch for a clear, glossy finish and stable texture. Cornstarch works too, but can sometimes make the filling cloudy.

How do I keep the bottom crust from getting soggy?

I bake the pie on the lower oven rack and sometimes place it on a preheated baking sheet. This helps crisp up the bottom crust.

Can I make the crust ahead of time?

Absolutely. I make the dough up to 2 days in advance and keep it chilled until I’m ready to roll it out. It also freezes well for future pies.

What’s the best way to pit cherries quickly?

I use a cherry pitter for speed, but when I don’t have one, I press a chopstick through the center to pop the pit out—it works just fine.

Conclusion

This cherry peach lattice pie is everything I want in a summer dessert: sweet, tart, buttery, and stunning on the table. Whether I’m baking it for a holiday, a family gathering, or just to enjoy the season’s best fruit, this pie always delivers. It’s comforting, beautiful, and delicious every time.