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Peach Pie with Lattice Crust

Recipe by Cheryl Bater, Dublin, Ohio
First place, Baked Pies (Peach), 2018

Baking temperature: n/a
Baking time: n/a
Yield: 5 cups



  • 8 cups Ohio grown peaches and sliced
  • 1 light brown sugar
  • ½ tsp. vanilla extract
  • 6 tbsp. clear gel
  • ½ cup granulated sugar
  • ½ cup vanilla sugar
  • 1/8 tsp. nutmeg


  • 1 ½ cups Hodgson Mill all-purpose white flour
  • ½ cup unsalted butter
  • ½ cup lard
  • ¾ salt
  • 2 tsp. sugar
  • 9 tbsp. ice water
  • 1 egg yolk
  • 1 egg and 1 milk to brush on top crust
  • Sanding sugar to sprinkle


  1. Combine peaches, brown sugar, vanilla.
  2. Mix well, then set aside 5-10 minutes to juice.
  3. Combine clear gel, salt sugars and nutmeg.
  4. Add to peaches and mix well.
  5. Brush the bottom of crust with egg white.
  6. Scrape filling into pie shell and top with lattice crust.
  7. Brush lattice with egg white and sprinkle with sanding sugar.
  8. Cover crust with pie shell.
  9. Bake at 400 degrees for 15 minutes.
  10. Reduce heat to 375 and bake for 40-50 minutes until golden brown and bubbly.


  1. Combine flour, sugar, salt in large chilled mixing bowl.
  2. With pastry blender, cut butter and lard into dry ingredients until pieces are pea- sized or slightly smaller.
  3. In a small bowl whisk egg yolk and ice water.
  4. Add egg-water mixture to dry ingredients tossing with a pastry fork to blend.
  5. Form into two discs - 2/3 dough in one – 1/3 dough in second disc.
  6. Wrap in wax paper and chill in refrigerator 1 hour.

Prepare pie shell:

  1. Divide dough into 2/3 and 1/3 portions.
  2. On floured surface roll out larger disc of dough into 10" circle.
  3. Transfer dough to pie pan, trim edges and chill.
  4. Roll out 1/3 portion disc into rectangle.
  5. Cut ½” lattice strips and freeze 10 minutes.
  6. To form lattice, starting in center of pie lay strip of pastry across pie.
  7. Lay next strip over the first at a 90 degree angle.
  8. Continue alternating strips in this fashion weaving in an over/under pattern.
  9. Moisten the edge of the shell, seal the lattice, and make decorative edge.
  10. With pastry brush, lightly brush egg-milk mixture on top crust (sprinkle with white sanding sugar is desired).
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