Cashew 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, so the filling sets up beautifully without turning soupy — every slice holds its shape and tastes intensely fruity. The all-butter crust is made entirely from scratch with flour, sugar, salt, and chilled unsalted butter, which means you have complete visibility into every ingredient that goes into it. That matters a lot when you're navigating tree-nut concerns, since store-bought crusts and pre-made pie fillings can sometimes share production lines with cashews or other nuts. The woven lattice top isn't just gorgeous — it lets steam escape so the filling concentrates and the crust stays crisp rather than soggy on the bottom. The two-stage baking method, starting hot and then dropping the temperature, gives you that deep amber crust color without burning the delicate crimped edges. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy wedges that are every bit as stunning as they taste.
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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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