Peach & Berry Lattice Pie

Peak summer fruit in a pie. Sliced peaches and a mix of whatever berries look best at the market get tossed with fresh orange juice, orange zest, and a pinch of nutmeg, then baked under a diamond-pattern lattice crust brushed with egg wash for that deep golden shine.

The orange juice does something special here that plain lemon juice can’t. It adds sweetness and floral citrus notes that amplify both the peaches and the berries without making the filling tart. The orange zest amps that up even further with aromatic oils right in the filling.

You’ve got two thickener options: quick-cooking tapioca or cornstarch. Tapioca needs a 20-minute soak before mixing with the fruit, but it creates a clearer, more jewel-toned filling. Cornstarch is quicker but can look slightly cloudy. Either way, the filling sets properly so your slices hold their shape.

The two-temperature bake starts hot to set the crust, then drops lower for even cooking. Bake on the bottom rack so the bottom crust crisps up instead of going soggy from all that fruit juice.

Chef Tips

• Choose ripe but firm peaches. Overripe ones dissolve into mush during baking.
• Mix berries for the best result. Strawberries, blueberries, and raspberries each add different textures and flavors.
• Weave the lattice strips in a true over-under pattern for the prettiest look and even steam venting.
• Let the pie cool at least two hours before slicing. The filling needs time to set up fully.

Variations

• Swap peaches for nectarines so you don’t have to peel them.
• Add a tablespoon of bourbon to the filling for a boozy, Southern-style twist.
• Top with a scoop of vanilla bean ice cream or a pour of cold heavy cream.