Black Pepper Free Lattice-Top Peach Pie
Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. This version leans on ripe, fresh peaches tossed with cinnamon, nutmeg, lemon juice, and cornstarch — a filling that's warmly spiced and fragrant without a single crack of black pepper anywhere in sight. That matters more than it sounds, because plenty of spice blends and even some store-bought pie fillings sneak in unexpected seasonings that can catch people off guard. Here, every ingredient is straightforward and easy to verify, so you can bake with total confidence. The buttery, flaky lattice crust is built from scratch using chilled butter and ice water, giving you those gorgeous, distinct layers and a deep golden finish that a pre-made shell simply can't match. Weaving the lattice looks impressive but the step-by-step method makes it genuinely approachable, even if it's your first time. Let it cool the full two hours before slicing — the filling sets up beautifully and every wedge holds its shape cleanly on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!