Classic Summer Cherry Peach Pie

This summer lattice pie is all about the filling: I combine sweet cherries and yellow peaches with brown sugar, lemon juice, vanilla, and a touch of almond extract. I always macerate the fruit with sugar and tapioca starch (or cornstarch) for 10–15 minutes—this step draws out the juices and gives the filling a jammy, not watery, texture. I also make a straightforward lattice top and use the trimmings to make a cute crimped edge for a rustic look. This cherry peach pie is make-ahead friendly and party-perfect like my blueberry peach crisp and fan-favorite simple cherry cake. It holds up beautifully if you want to bake it the day before your party or picnic—think Fourth of July, Labor Day, or Memorial Day. It’s great at room temperature and perfect for sharing, just like my blueberry coffee cake, mini fruit galettes, or strawberry bars.

Ingredient Notes & Why This Recipe Works

• Butter: I always use unsalted, high-quality butter and make sure it’s super cold. I like to cube the butter and then freeze it for 1 hour for the best dough texture.
• Flour: Regular all-purpose flour does the trick.
• Cherries & Peaches: I use a mix of fresh sweet cherries and ripe (yet firm) peaches in peak season. Frozen fruit is fine too year-round—just don’t thaw first or the filling can get watery.
• Tapioca Starch: I recommend tapioca vs cornstarch as it sets the pie filling without that weird cloudy look you sometimes get with cornstarch. But, of course, you can also use cornstarch instead.
• Brown Sugar: I prefer light brown sugar—it adds a hint of caramel flavor that pairs perfectly with peaches and cherries.
• Lemon Juice adds acidity to balance the sweetness of the fruit and helps maintain a fresh, bright flavor in the filling.
• Almond Extract: Just a tiny bit makes everything taste extra “bakery.” I use it sparingly so it doesn’t overpower.
• Egg Wash & Coarse Sugar: I brush it on top of the lattice and around the pie edges. It adds that golden, sparkly bakery finish.

How to Make Cherry Peach Lattice Pie

• Make the pie dough by pulsing flour, sugar, salt, and cold butter in a food processor until coarse and crumbly. Add ice water gradually until the dough just comes together.
• Shape into two disks, wrap, and chill for at least an hour (I like to cube the butter and freeze it first for the best texture).

• For the filling, toss cherries and peaches with brown sugar, tapioca starch, lemon juice, vanilla, almond extract, and salt. Let sit for 10–15 minutes.

• Assembly: Preheat the oven to 400°F. Roll out one dough disk and fit it into a pie dish. Add the fruit filling. Roll out the second disk, cut into strips, and weave a lattice. Seal and crimp the edges, then brush with egg wash and sprinkle with sugar.

Bake: Place the pie dish on a baking sheet to catch drips. Bake for 20 minutes at 400°F, then reduce to 350°F and bake 40–45 minutes more, until golden and bubbly (cover with foil if needed). Cool completely before serving, with or without vanilla ice cream.

Storage, Reheating, Freezing & Make-Ahead Tips

• Storage: I keep the baked pie lightly covered at room temperature for up to 1 day, or in the fridge for up to 4 days.
• Reheating: Warm slices in a 325°F oven for about 10 minutes if you like it served warm.
• Freezing: You can freeze unbaked, assembled pies (wrapped tightly) for up to 2 months. Bake from frozen, adding 10-15 minutes to baking time.
• Make-Ahead: The pie dough can be made up to 2 days in advance (or frozen up to 3 months). The whole pie can be baked 1 day ahead—just let it cool and store loosely covered.