Breastfeeding Friendly Lattice-Top Peach Pie
Few things signal summer quite like a golden, bubbling peach pie fresh from the oven, and this one delivers that experience in the most satisfying way possible. Fresh peaches are the star here — naturally sweet, loaded with vitamins, and a genuinely nourishing choice when you're eating for two (or fueling a postpartum body that's working overtime). The filling leans on real fruit, a touch of warm spice, and a squeeze of lemon juice, keeping things wholesome without sacrificing any of that classic, jammy sweetness. Butter-based pastry made from scratch means you know exactly what's going into every flaky, golden layer — no mystery shortenings or additives to second-guess. The lattice top isn't just beautiful; it lets the filling bubble and reduce properly, so every slice holds together cleanly and tastes deeply of ripe peach. Weaving the strips looks impressive but is genuinely approachable once you get the rhythm going, and the result is the kind of showstopper that makes the whole kitchen smell incredible. Let it cool fully before slicing — that patience pays off with a filling that's perfectly set and ready to enjoy.
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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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