Loaded with sweet peaches and tart apples, then topped with a crisp cinnamon-sugar lattice crust. This peach apple pie deliciously blends summer and fall into a recipe you’ll make over and over again.
For Assembling the Pie
- 2 prepared pie crusts
- 1 egg
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
For the filling
- 4 apples cored, peeled, and sliced 1/4 inch thick
- 3 peaches peeled and sliced 1/4 inch thick
- 1/4 cup flour
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- pinch salt
- 1 tablespoon salted butter
- Preheat the oven. Arrange the oven racks so that one rack is in the center and another is below it. On the lower rack, place an empty baking sheet lined in aluminum foil to catch any drips from the pie. Preheat to 400 degrees.
- Prepare the pie crust. Roll out both prepared pie crusts and line the pie plate with the bottom crust.
- Prepare the filling. Combine the peaches, apples, brown sugar, sugar, flour, and cinnamon, and salt in a large mixing bowl. Do not do this too far ahead of time or the fruit will become too juicy. Pour the filling into the prepared pie plate. Dot the top with butter.
- Place the top crust on, and brush with egg and cinnamon sugar. Lay the top crust on top of the fruit, or layer on lattice strips if using. If you choose to use a solid top crust, be sure to cut many slits in the top to allow moisture to escape. Brush the crust with a beaten egg. Combine cinnamon and sugar for the crust in a small bowl and sprinkle generously on top.
- Bake. Bake in preheated oven for 40 minutes. Check the crust at 20 minutes, and if the edge is browned too quickly, put a pie shield on top or make an aluminum foil guard and gently rest it on top.
- Cool at least 3 hours before serving. This pie is very juicy and does best with a long chilling period before serving. Place in the fridge for 3 hours, or overnight.
You’ll need the following for this dessert:
- Apples: You’ll want to ensure your apples are cored, peeled, and sliced. I like to slice mine about 1/4 inch thick. This size makes for a perfect bite.
- Peaches: Go ahead and peel those peaches and slice them just like you did the apples, about 1/4 inch thick.
- Flour: Flour will help thicken the pie filling.
- Sugar: Brown sugar and granulated sugar are going to work together beautifully in both the pie filling and on the pie crust to give this pie the perfect sweetness.
- Cinnamon: It takes this pie to the next level.
- Salt: All baking needs a little salt to help bring out the sweetness.
- Butter: I like to use salted butter for this recipe.
- Egg: To help get that pie crust nice and brown when baking.
- Pie plate
- Pastry brush
- Large mixing bowl
🥫 Storage instructions
This pie can be covered loosely with foil or plastic wrap and stored at room temperature or in the refrigerator for 2-4 days.
It will also keep just fine at room temperature for a day or so.
👩🏻🍳 Expert tips
- To make a lattice top like this use a fluted pastry wheel and cut the thick strips 2 inches thick and the thinner strips .75 inches thick. The thick ones go in one direction and the thin ones go in the other direction.
- Serving: This pie is delicious served with a scoop of vanilla ice cream and caramel topping.
- Frozen Peaches: If peaches aren’t in season, try using frozen sliced peaches. You’ll need about 1 1/2 cups of sliced peaches.
- Fancy Crust: Use a pastry wheel to cut your lattice strips with a decorative edge.
- Cooling: Be sure to let this pie cool for at least a few hours before serving or it will be very runny. If you can make it the day before and let it chill overnight, that would be best!
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