Capsaicin Free Lattice-Top Peach Pie
Few desserts capture the feeling of summer quite like a golden, bubbling peach pie fresh from the oven. This version leans on ripe, juicy peaches tossed with sugar, cornstarch, lemon juice, cinnamon, and nutmeg — a filling that's warmly spiced but completely free of any heat or capsaicin-containing ingredients, so it's genuinely safe and comfortable for anyone who needs to avoid that compound. The buttery, flaky crust is made entirely from scratch with chilled butter and ice water, giving you those gorgeous, shatter-crisp layers that store-bought shells simply can't match. Weaving the lattice top is a little meditative once you get the rhythm down, and the open design lets the filling bubble up beautifully while the crust turns a deep, caramelized gold. A two-hour rest after baking is the hardest part — it lets the cornstarch-thickened filling set so every slice holds its shape cleanly on the plate. Serve it as-is or with a scoop of vanilla ice cream for a classic pairing that never gets old.
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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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