Chicken 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 when you slice into it. The buttery, flaky crust comes together with chilled butter and ice water — classic technique that rewards patience with serious layers. Weaving the lattice top is easier than it looks, and that open braid lets the filling bubble up and caramelize just enough at the edges for a gorgeous finish. An egg wash and a scatter of coarse sugar give the crust that deep, crackly golden color you see on bakery pies. Since every ingredient here is straightforward pantry and produce staple, there's nothing to second-guess — just pure, fruit-forward pie from scratch. Let it cool the full two hours before cutting and you'll be rewarded with clean, glossy slices that hold their shape beautifully.
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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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