Beef Free Lattice-Top Peach Pie
Few things signal summer the way a golden, bubbling peach pie does, and this one delivers on every level — jammy spiced filling, a shatteringly flaky butter crust, and that gorgeous woven lattice top that looks like it came straight from a farmhouse kitchen. The filling leans on fresh peaches tossed with cinnamon, nutmeg, lemon juice, and cornstarch, so the fruit stays bright and the juices thicken into something silky rather than soupy. Resting the peach mixture before baking is a small step that makes a real difference, drawing out natural juices and letting the sugar dissolve evenly throughout. The all-butter crust is built with chilled cubes worked into the flour until crumbly, then brought together with ice water just until it holds — that restraint is what keeps the layers tender and distinct once baked. Weaving the lattice is easier than it looks, and the step-by-step folding method here walks you through it without any guesswork. A hot baking sheet in the lower oven rack ensures the bottom crust cooks through properly, so you never end up with a soggy base. Letting the finished pie cool for a full two hours is genuinely worth the wait — the filling sets up beautifully and every slice holds its shape cleanly.
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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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