Low Sugar Lattice-Top Peach Pie

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

Ripe summer peaches, sliced thick and tumbled with warm cinnamon and a whisper of nutmeg, form the heart of this pie, their juices thickening into a glossy, jammy filling as it bakes. The all-butter crust rolls out tender and flaky, sturdy enough to hold up under a hand-woven lattice that bakes to a deep golden brown. That lattice top does double duty, letting the filling bubble up through the gaps so you get little caramelized peaches peeking through every opening. A brush across the top before baking gives the crust its shine and helps any topping cling for extra crunch. Once it's out of the oven, the hardest part is waiting the full two hours for it to set before slicing into clean, juicy wedges. For anyone steering clear of added sugar, this is a genuinely satisfying way to still get a proper summer peach pie on the table.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

3 lbs fresh peaches (about 6–7 medium), peeled, pitted, and sliced ¼-inch thick
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp whole milk
1 tbsp coarse sugar, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large bowl. Add the chilled butter cubes and work them in with a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
2
Drizzle in ice water 1 tbsp at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be wet or sticky. You will likely need 6–8 tbsp total. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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