Almond Free Lattice-Top Peach Pie
Few things signal summer like a golden, bubbling peach pie cooling on the counter, and this one delivers that experience in full. The filling is made with fresh peaches tossed in warm spices, lemon juice, and just enough cornstarch to hold everything together without turning gluey — pure, honest fruit flavor in every slice. The all-butter crust is flaky and rich, built from scratch with chilled butter and ice water so you get those gorgeous, layered pockets throughout. For anyone navigating nut allergies or sensitivities, this recipe is naturally free of almonds and almond-derived ingredients — no almond flour, no almond extract, no frangipane hiding under the fruit. Every single component is straightforward and easy to verify, which takes a lot of the guesswork out of baking for a crowd. The woven lattice top is a bit of a project, but the step-by-step weaving instructions make it genuinely approachable even if you've never attempted one before. Let it cool the full two hours before cutting — the wait is worth it when that filling holds its shape and the crust shatters just right.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 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
- 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)
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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