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Fresh Peach Pie with Phyllo Lattice Crust

Total Time: 1 HR 15 MIN Makes: 1 pie
Prep Time: 20 MIN Cook Time: 55 MIN

This “Summertime fresh” peach pie is bursting with flavor! Flaky phyllo crust filled with a luscious peach filling makes for a great dessert. Add a scoop of vanilla bean ice cream for a la mode!


18 sheets Athens® Phyllo Dough (9” x 14”), thawed
1 cup + 2 tablespoons sugar, divided
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cardamom
5 cups peaches, peeled and sliced (approximately 8 peaches)
1/2 cup water
1 tablespoon lemon juice
1/2 tablespoon unseasoned bread crumbs
1/2 teaspoon cinnamon
1 stick unsalted butter, melted


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.

In a large saucepan, combine 1 cup sugar, cornstarch, salt and cardamom. Add peaches, gently tossing to coat. Add water. Bring to a boil and then simmer for 5 minutes. Cool filling and add lemon juice.

In a small bowl, combine 2 tablespoons sugar, bread crumbs and cinnamon. Brush a 9” pie pan with melted butter. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place two sheets of phyllo in pie pan, gently pressing down and with excess evenly hanging over either side. Lightly brush with melted butter and sprinkle with a little sugar mixture. Lay 2 more sheets of phyllo across the first two making a plus sign. Lightly brush with butter and sprinkle with sugar mixture. Lay 2 phyllo sheets diagonally across pan, brush with butter and sprinkle with sugar mixture. Lay 2 sheets of phyllo diagonally opposite, brush with butter. The phyllo in the pan should now resemble spokes on a wheel. Trim overhang to about 1 1/2 – 2″ all the way around. Brush lightly with butter.

Spoon peach mixture on top of phyllo. Cover with plastic wrap.

Place one sheet of phyllo on work surface with short side near you. Lightly brush with butter and sprinkle with sugar mixture. Layer and repeat with 4 more sheets of phyllo dough yielding a stack of 5 sheets. Repeat procedure creating another stack of 5 sheets. Cut each stack lengthwise into 1 1/2″ strips.

Remove plastic wrap from pie. Place 5 phyllo strips side by side vertically across pie approximately ½” – 1″ apart. Weave 4 or 5 strips horizontally across them alternating over and under the vertical strips. Press top and bottom crusts together and roll under to form crust edge. Brush lightly with butter and sprinkle with sugar mixture.
Bake 50-55 minutes. If top browns too quickly, lay a sheet of foil loosely over it to finish baking.

Place on a cooling rack and allow to cool before slicing.


Serving size: 1 slice (250g), Amount per serving: Calories 340, Total Fat – 9g, Saturated fat – 5g, Trans Fat – 0g, Cholesterol – 20mg, Sodium – 160 mg, Total Carbohydrate – 63g, Dietary Fiber – 3g, Sugars – 42g, Protein –4g, Vitamin D – 0%, Calcium 2%, Iron 6%, Potassium – 8%,


Use only fresh ripe in season peaches in this recipe.