What’s not to love about a lattice pumpkin pie? Imagine biting into a flaky, buttery crust with a smooth, spiced pumpkin filling with sweet bursts of apples and peaches. It’s like a bundle of seasonal flavors in one warm, cozy pie, ready to become the next family favorite this Thanksgiving!
With fall in full swing, you’ll see pumpkins everywhere, begging to be turned into something delicious. This is the best time to whip up a dessert staple this season, particularly for Thanksgiving dinner – the humble pumpkin pie.
Of course, we’re taking it up a notch because we’re giving this classic a makeover by turning it into a lattice pie. And before you get discouraged, trust me – the whole process is simpler than it looks!
So grab your apron and prepare to have the kitchen smelling like cinnamon and baked fruit. This lattice pumpkin pie will quickly become the dessert everyone requests you to make year after year!
Why You’ll Love This Recipe
Ingredients Needed For Lattice Pumpkin Pie With Apples And Peaches
- 3 cups all-purpose flour
- 1 ½ cups apples, peeled, cored, and thinly sliced or grated
- ½ cup pumpkin puree
- 1 ½ cups peaches, peeled and sliced
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp cornstarch
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup ice water
- 1 egg, beaten
- 1/2 teaspoon salt
Step-by-Step Preparation With Pictures
1. Mix the flour and salt in a large bowl.
2. Use a pastry cutter or your hands to cut in the cold butter into the mixture until it resembles coarse crumbs.
3. Add the ice water slowly, using a fork to stir the mixture until a dough forms.
4. Divide the dough in half. Then, wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375° F.
6. In a separate small bowl, combine the apples, pumpkin puree, peaches, cinnamon, cornstarch, and granulated sugar. Mix well.
7. Take out the pie dough from the fridge. Roll out half of the dough on a lightly floured surface that will fit a 9-inch pie dish. Then, place the dough in the pie dish and trim off any excess dough.
8. Fill the pie crust with the pumpkin puree, peaches, and apple mixture.
9. Roll out the other half of the dough. Cut it into strips.
10. Using the strips of dough, create a lattice or weave pattern on top of the pie.
11. Brush the lattice crust with the beaten egg using a pastry brush.
12. Bake the pumpkin pie with lattice top for 45-50 minutes, until the crust is golden brown and the filling is bubbling.
Serving And Presentation
Want to turn this gorgeous pie into a stunning centerpiece at the Thanksgiving table? Here are a couple of ideas you can pull off:
- An Extra-Decadent Treat: Serve each slice of pumpkin pie warm and topped with either a scoop of vanilla ice cream or homemade whipped cream.
- Salty and Sweet: Drizzle some salted caramel sauce over the top of the pie for a tasty sweet-and-salty combo in every spoonful.
- Make Mini Pies: Instead of a 9-inch pie dish, bake the pies in muffin tins or ramekins to make smaller, individual servings.
- Delicious and Fruity: Serve the pies garnished with fresh apple and/or peach slices on top or at the side of the pie plate.
Variation Ideas
Are you up for a little kitchen experiment while making lattice pumpkin pies? Try these suggestions:
- Use a Ginger Snap Crust: Instead of regular dough, crush a couple of ginger snap cookies and use it as the pie crust.
- Brush with Maple Syrup: Before baking, brush the pie with maple syrup instead of the beaten egg. This will give the pie a shiny finish and a lovely hint of maple flavor.
- Give The Pie a Crunch Factor: Toss some chopped walnuts, pecans, or any nut of your choice into the filling to give the pie a nice, nutty crunch.
- For Adults Only: Add a splash of bourbon into the pie filling to give it a warm, smoky note.
Tips for Success
- Make Even-Sized Strips: Use a ruler to cut the dough into lattice strips. This will give them a uniform width and help ensure the pie bakes evenly.
- Evenly Space the Strips: Space out the dough strips evenly. This will keep the pie from being too soggy.
- Let the Pie Sit: To make it easier to cut into the pie, let it cool at room temperature on a wire rack for about 20 minutes before slicing. This allows the pie filling to set correctly, giving you cleaner slices.
- Bake on the Lower Rack: Bake the pie on the lower oven rack so the lattice top won’t overbrown too quickly.
Storage
Store: Any leftover pie can be stored in the fridge in an airtight container. It’ll be good to eat up to four days.
Freeze: If you want to freeze the pie, place it in a freezer-safe container. It can be stored in the freezer for up to 2 months.
Reheat: To reheat the pie, either pop a slice in the microwave for about 20 seconds or reheat the entire pie in the oven for about 10 minutes.
One More Thing
Making a delicious dessert that looks as beautiful as this lattice pumpkin pie is very doable at home! This traditional pumpkin pie upgrade is a feast for the eyes and works great for any occasion.
Whether you’re a beginner baker or a seasoned one, this pie will surely impress your family and friends this Thanksgiving.
Happy baking!
Your Turn
If you make this lattice pumpkin pie, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card.
More Cozy Pumpkin Recipes To Try
Lattice Pumpkin Pie: A Fall Classic with a Gorgeous Twist
Equipment
- Mixing bowl
- pastry cutter
- pie dish
- pastry brush
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups apples peeled, cored, and thinly sliced or grated
- ½ cup pumpkin puree
- 1 ½ cups peaches peeled and sliced
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp cornstarch
- 1/2 cup unsalted butter cold and cut into small cubes
- 1/2 cup ice water
- 1 egg beaten
- 1/2 teaspoon salt
Instructions
- Mix the flour and salt in a large bowl.3 cups all-purpose flour, 1/2 teaspoon salt
- Use a pastry cutter or your hands to cut in the cold butter into the mixture until it resembles coarse crumbs.1/2 cup unsalted butter
- Add the ice water slowly, using a fork to stir the mixture until a dough forms.1/2 cup ice water
- Divide the dough in half. Then, wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375° F.
- In a separate small bowl, combine the apples, pumpkin puree, peaches, cinnamon, cornstarch, and granulated sugar. Mix them well.1 ½ cups apples, ½ cup pumpkin puree, 1 ½ cups peaches, 1 cup granulated sugar, 1 tsp ground cinnamon, 2 tbsp cornstarch
- Take out the pie dough from the fridge. Roll out half of the dough on a lightly floured surface that will fit a 9-inch pie dish. Then, place the dough in the pie dish, and trim off any excess dough.
- Fill the pie crust with the pumpkin puree, peaches, and apple mixture.
- Roll out the other half of the dough. Cut it into strips.
- Using the strips of dough, create a lattice pattern on top of the pie.
- Brush the lattice crust with the beaten egg using a pastry brush.1 egg
- Bake the pumpkin pie with lattice top for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Notes
- Make Even-Sized Strips: Use a ruler when cutting the dough into lattice strips. This will give them uniform width and help ensure that the pie bakes evenly.
- Evenly Space the Strips: Space out the dough strips evenly. This will keep the pie from being too soggy.
- Let The Pie Sit: To make it easier for you to cut into the pie, let it cool at room temperature on a wire rack for about 20 minutes before slicing. This allows the pie filling to set correctly, giving you cleaner slices.
- Bake on the Lower Rack: If possible, bake the pie on the lower oven rack so the lattice top won’t over-brown too quickly.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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