Barley Free Lattice-Top Peach Pie
Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. This version uses fresh peaches tossed with cornstarch, warm spices, and a squeeze of lemon juice, so the filling sets up beautifully without any grain-based thickeners that could sneak barley derivatives into the mix. The all-purpose flour crust comes together with cold butter and ice water for those flaky, shatteringly crisp layers that make every bite worth the effort. Weaving the lattice top is genuinely satisfying, and it lets the cinnamon-and-nutmeg-scented filling bubble up in all the right places. People who need to avoid barley often have to scrutinize packaged pie fillings and pre-made crusts for hidden malt or grain additives, but building everything from scratch here means you know exactly what went into it. The two-stage bake — starting hot, then dropping the temperature — gives you a deeply bronzed crust without a soggy bottom. Let it cool the full two hours before slicing and you'll be rewarded with clean, jewel-bright slices that look as impressive as they taste.
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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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