Celery Free Lattice-Top Peach Pie
Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. The filling here is built around ripe, fresh peaches tossed with cinnamon, nutmeg, lemon juice, and just enough cornstarch to hold everything together without turning gluey — the kind of slice that holds its shape and still tastes like fruit, not syrup. The buttery all-purpose flour crust comes together with chilled butter and ice water, giving you those flaky, shatter-crisp layers that make every bite worth the effort. Celery and celery seed are surprisingly common in savory pie fillings and spice blends, but this recipe keeps things purely sweet and fruit-forward, so there's nothing hidden to worry about. The woven lattice top isn't just beautiful — it lets steam escape so the filling concentrates and the bottom crust stays crisp rather than soggy. Brushing the strips with an egg-and-milk wash and finishing with coarse sugar gives the top that deep amber, bakery-style finish. Let it cool the full two hours before cutting and you'll be rewarded with clean, jewel-bright slices that are genuinely worth the wait.
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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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