I simply don’t know of a more wonderfully classic late summer dessert than this traditional lattice-topped farmhouse peach pie.

This recipe originally appeared on Catz in September 2011 – almost 13 years ago! We’ve remade it, tweaked it a bit, re-photographed it, and, of course…devoured it. You need this classic farmhouse peach pie in your late summer dessert rotation!

I am so not an expert when it comes to making pies. In fact, I’m not even a pie lover. Give me a cake, brownie, or cookie over a pie any day! However, I admire the art of pie-making (and it truly is an art), and it is something I feel very strongly about becoming better at. It’s an age-old tradition handed down through generations – grandmothers and mothers teaching their children how to make pie. Hopefully one day, my kids will ask to learn how to make a pie and I, too, can get in the kitchen with them by my side, teaching them how to crimp edges and roll out pie dough…perfectly. And for the record, I am not there yet. Pretty good at crimping edges. Rolling out the dough is another story.

When I first made this pie years ago, I was very new to the whole pie-making business. I’d made only one pie before and I had my mom by my side. This time, I got brave and not only decided to make a pie on my own, but also attempt a lattice pie topping. Since originally posting this recipe, I’ve made a lattice pie crust a few more times and I’ll just say, it isn’t the easiest thing to do. I not only have to pull up a “how to” on the web, but I have Grace come and assist me and help me be an extra pair of eyes and hands. I don’t cut perfectly straight or even strips of dough, and the interlacing of the lattice does take a few minutes to get going.

I fully believe in transparency, and like I usually say in almost all of my pie recipe posts, I am a novice. I aspire to get better and I’m continually working on the process. I like to bring you desserts like this, not to imtimidate, but encourage. If I can do it, so can you. And if it is not perfect, chances are it will taste pretty darn good.

I’ve tweaked the recipe a bit since making it several years ago. One of the things I changed was instead of keeping the peaches sliced, I decided to cut them into smaller chunks. The reason for this is simply personal preference. I honestly don’t like big bites of sliced peaches. It’s almost just too much in a bite for me. So I cut them into smaller chunks. However, feel free to keep the slices if that is your personal preference.

Other things I did – add more spices to the recipe just to warm it up and give it a more balanced earthy/sweet flavor. Peaches are so sweet, and I don’t gravitate towards sweet recipes like I used to. I think the addition of ginger, and a touch more cinnamon than I used previously, works really well. At least, my taste testers didn’t complain! 😆

Perhaps the biggest change I made to the recipe, which I think also makes it simpler, is I didn’t make a sauce for the peaches to “bathe” in. Nor did I allow the peaches to drain to get out that extra juice. I just gently tossed the peaches with the ingredients you would have simmered in a pot to make the sweet little syrupy sauce instead, and not only did it work out really well, but it also eliminated a step, which I think makes the pie more approachable to the home cook.

I do recommend doing a quick “blanche” of the peaches. This step is optional because you could just leave the skin on your peaches and cut or slice to your hearts content. However, my preference when it comes to a peach pie is to remove the skin. You can read about that method here, and I will say, this method works like a charm every time.

You could simplify this pie crust even further by buying premade pie dough – I didn’t do that here as I am working on my pie crust skills!

To get the beautiful golden appearance I used an egg wash (an egg and a splash of milk mixed together) brushed over the pie crust, and then I sprinkled coarse sugar over the top of the crust. It just adds a little something extra while only taking a minute to do.

If you’re not used to fluting the edges of a pie crust there are a few different methods. It’s funny because I prefer the look of one way and my mom prefers the other! I use my thumb and two other fingers to make little indentions (they kind of look like ruffles on top of the crust), but my mom really likes the fork method. Basically you just use the prongs of the fork to seal the top of the pie crust to the bottom of the crust. They give two different looks and either one is a good choice! Truly a personal preference kind of thing.

I also wanted to quickly mention about the pie dough…as mentioned, you can buy a premade one from the store. Many cookbooks also have very good pie dough recipes in them – you just want to make sure when making the dough, you make enough for two halves. One for the bottom of the 9-inch pie plate and one for the top. I always use The Pioneer Woman’s Perfect Pie Crust recipe. I particularly love it because it freezes so well, and I often have pie dough in my freezer because this recipe is so simple.

I recommend vanilla ice cream with this farmhouse peach pie, but homemade whipped cream would also be perfection.