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Lattice Pumpkin Pie: A Fall Classic with a Gorgeous Twist

Discover how to make a delicious lattice pumpkin pie with apples and peaches - a beautiful upgrade of the classic Thanksgiving dessert.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 Pies
Calories: 414 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  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 them 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 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, 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 Information

Calories 414kcal (21%) Carbohydrates 70g (23%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.5g Cholesterol 51mg (17%) Sodium 162mg (7%) Potassium 155mg (4%) Fiber 3g (12%) Sugar 30g (60%) Vitamin A 2875IU (58%) Vitamin C 3mg (3%) Calcium 23mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Pies

Amount Per Serving

Calories 414

% Daily Value*

Calories 414kcal 21%
Carbohydrates 70g 23%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.5g 25%
Cholesterol 51mg 17%
Sodium 162mg 7%
Potassium 155mg 3%
Fiber 3g 12%
Sugar 30g 60%
Vitamin A 2875IU 58%
Vitamin C 3mg 3%
Calcium 23mg 2%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.