Peach & Berry Lattice Top Pie

Lattice-top Pie

Lattice-top Pie

by Cat, Sept 2008 (Pie and photo, right, by Cat)

Includes: 1. Peach-Blueberry Pie, with Lattice Top Crust (9″, with modifications for 10″ and deep-dish; and modifications for blackberries, etc.)

See also: 1. Peach Melba Pie; 2. Berry Lattice Top Pie; 3. Peach and Yogurt Custard Pie4. Pie & Tart Crusts, Pastry5. Pies, Tarts, Turnovers

Peaches seem to combine incredibly well with berries of all kinds – you will find several such combinations on this site. My first foray into this combination was Peach Melba (peaches with raspberries and ginger).

I was not particularly fond of blueberries until I moved back home to the Flathead, where they grow wonderful cherries. A young family bought a cherry orchard in Yellow Bay and removed a whole section of old cherry trees to plant blueberries. I have to tell you, those berries are so wonderful! Of course, it helps that they are picked when ripe, not when still green, to ripen in storage.

Peach & Berry Lattice Top Pie

This recipe is adapted from Better Homes and Gardens magazine, September 2008 issue.  The original recipe called for ⅓ cup packed brown sugar; I prefer to use stevia and honey.  it also called for cinnamon, but I much prefer the zing of ginger with this fruit combo.

You can also make this with just peaches; increase to 6 cups. Add ½ tsp cinnamon instead of ginger, if desired.

Serve with a scoop of vanilla ice cream, or dollop of Chantilly Cream (whipped cream with a bit of sugar and bourbon or brandy instead of vanilla).

If you decide to use a regular top crust (instead of lattice), be sure to cut vents in the crust for moisture to escape and the juices to bubble through.

Ingredients & Equipment for 9″ pie:

  • Pastry for double-crust 9″ pie (I prefer the whole spelt recipe)
  • 2 Tbsp bourbon or brandy
  • 1 ½ Tbsp honey and ⅛ tsp stevia extract powder (or ⅓ cup Rapadura or brown sugar)
  • 5 cups peeled, sliced fresh (or frozen, thawed) peaches,
  • 1 cup fresh (or frozen, thawed) blueberries or other berries
  • 2 Tbsp Organic cornstarch or 4 Tbsp tapioca starch *
  • ½ tsp powdered ginger (I prefer Rapadura brand, or Make Your Own Unrefined Powdered Sugar)
  • 2 Tbsp Rapadura sugar
  • rolling pin
  • 9″ pie pan
  • cup
  • large bowl
  • wooden spoon
  • knife or pizza cutter

Ingredients & Equipment for 10″ pie:

  • Pastry for double-crust 10″ pie (I prefer the whole spelt recipe)
  • 2 ½ Tbsp bourbon or brandy
  • 2 Tbsp honey plus ⅛ tsp powdered stevia extract (or ½ cup Rapadura or brown sugar)
  • 5 ½ cups peeled, sliced fresh (or frozen, thawed) peaches,
  • 1 ¼ cup fresh (or frozen, thawed) blueberries or other berries
  • 2 ½ Tbsp Organic cornstarch or 5 Tbsp tapioca starch *
  • ½ tsp powdered ginger
  • 2 Tbsp Rapadura sugar

* Starch amounts are based on blueberries. If using blackberries or related berries, you will need more starch:

  • 9″ pie: Up to 2 ½  Tbsp Organic cornstarch or 5 ½ Tbsp tapioca starch
  • 10″ pie: Up to 4 Tbsp (¼ cup) Organic cornstarch or 8 Tbsp (½ cup) tapioca starch


  1. Prepare pastry, divide into two balls, then let rest while you prepare the other ingredients.
  2. Preheat oven to 3750 F.
  3. Stir starch and ginger together in a cup.  Toss with peaches and fruit in large bowl.  Combine honey and stevia (if using) with bourbon in the cup, stirring until stevia is dissolved; toss with fruit. Or, if using sugar instead of honey & stevia, combine with starch and ginger, add bourbon, then toss mixture with fruit.
  4. Roll each ball into a circle, each with diameter about 11″ for 9″ pie, or 12″ for 10″ pie.
  5. Line pie pan with one of the pastry circles; trim edge 1/2″ beyond edge of pie pan.  Fill with peach mixture.
  6. Cut remaining pastry circle into 1″ wide strips.  Weave strips over filling in a lattice pattern, tarting with one crosswise at center, then one lengthwise at center. As each strip is added each side of center, lift strips as needed so they weave up/down.  Press strip ends into bottom pastry (moisten underside of strips if necessary).  Fold bottom edge over strips; seal and crimp or flute.
  7. Brush lattice with a bit of milk, then sprinkle with Rapadura sugar.  Cover edges with foil.
  8. Bake on baking sheet 25 minutes.  Remove foil; bake 25 minutes more, or until filling is thickened and crust is golden.  Cool on rack.


  1. Better Homes & Gardens September 2008 magazine (

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