Cherry Peach Latty Spy

Classic Summer Cherry Peach Pie

This summer’s lattice pie is all stuffing. I combine sweet cherry and yellow peaches with a touch of brown sugar, lemon juice, vanilla and almond extract. I always soak the fruit in sugar and tapioca starch (or corn starch) for 10-15 minutes. This step pulls out the juice and gives the filling a jammy rather than a watery texture. I also make a top on a simple lattice and use trimming to create a cute crimping edge for a rustic look. This cherry peach pie is make-up friendly and perfect for the party, like my fan’s favorite simple cherry cake with Blueberry Peach Crisp. If you want to bake the day before a party or picnic, we’d like to think of July 4th, Labor Day, and Memorial Day. Like my blueberry coffee cake, mini fruit galette and strawberry bar, it’s perfect at room temperature and great for sharing.

Ingredient notes and why this recipe works

Butter: I always use saltless, high quality butter and make sure it’s super cold. I like to cubes butter and freeze for an hour for the best dough texture. Flour: Regular all-purpose flour does the trick. Cherries and Peaches: I use a mix of fresh sweet cherry and ripe (still solid) peaches during peak season. Frozen fruits work well all year round. Do not thaw first. Otherwise, the filling will become watery. Tapioca Starch: Tapioca vs corn starch is a good idea to set the filling of the pie without the strange cloudy look you get with corn starch from time to time. But of course, you could also use cornstarch instead. Brown Sugar: I like light brown sugar. Add a hint of caramel flavor that pairs perfectly with peaches and cherries. Lemon juice adds sourness to balance the sweetness of the fruit, helping to maintain the fresh and bright flavor of the filling. Almond Extract: With just a little bit, everything can be tasted “bakery”. I use it sparingly and don’t get overwhelmed. Egg wash and raw sugar: Polish on top of the lattice and around the edge of the pie. Add that golden, sparkly bakery finish.

How to make a cherry peach latty spy

Pulse flour, sugar, salt and cold butter in a food processor to make the pie dough until it’s coarse and crumbly. Gradually add ice water until the dough is just together. Shape into two discs, wrap it and chill for at least an hour (I like to cube butter and freeze for the best texture first).

For the filling, throw the filling and peaches with brown sugar, tapioca starch, lemon juice, vanilla, almond extract, and salt. Leave for 10 to 15 minutes.

Assembly: Preheat oven to 400°F. Roll out one dough disc and attach it to the pie dish. Add fruit filling. Roll out the second disc, cut into strips, and weave the lattice. Seal and crimble the edges, polish the egg wash and sprinkle with sugar.

Bake: Place the pie plate on the baking sheet and grab the drops. Bake at 400°F for 20 minutes, reduce to 350°F and bake for at least 40-45 minutes until golden and foamy (cover with foil if necessary). Allow to cool completely before serving, with or without vanilla ice cream.

Storage, reheating, freezing, and make-ahead tips

Storage: Lightly cover baked pie at room temperature for up to 1 day, or in the fridge for up to 4 days. Reheat: Warm slices in the 325°F oven for about 10 minutes if you like to serve warmly. Freeze: Bake and assembled pie (wrapped tightly) for up to 2 months. Bake from frozen and add 10-15 minutes to baking time. Makeup: Puff pastry can be frozen up to 2 days in advance (or up to 3 months). The whole pie can be baked one day in advance. It is stored in a cool, loosely covered state.

More summer desserts with peaches and cherries

Peach & Blueberry Greek Yogurt Cake Raspberry Peach Cake Cherry Cake (9×3 Inch Spring Form Bread)