Brazil Nut Free Lattice-Top Peach Pie
Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. This version uses ripe fresh peaches tossed with cinnamon, nutmeg, lemon juice, and cornstarch, so the filling sets up beautifully without turning soupy when you slice into it. The buttery, flaky crust comes together with just flour, sugar, salt, cold butter, and ice water — straightforward pantry staples with zero exotic nuts involved, making it a naturally safe bake for anyone avoiding tree nuts like brazil nuts. The woven lattice top isn't just gorgeous; it lets steam escape so the filling thickens evenly and the bottom crust stays crisp rather than soggy. Brushing the strips with an egg-and-milk wash and finishing with a scatter of coarse sugar gives you that bakery-level shine and crunch on top. The two-stage baking method — starting hot, then dropping the temperature — ensures deep golden color without burning the delicate crimped edges. Give it the full two-hour rest before cutting and you'll be rewarded with clean, jewel-bright slices that hold their shape on the plate.
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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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