Fructose Free Lattice-Top Peach Pie
Few desserts capture summer quite like a golden, bubbling peach pie fresh from the oven, and this one delivers that experience in the most satisfying way possible. The filling leans on ripe fresh peaches as the star, with cornstarch doing the thickening work instead of high-fructose ingredients or sweetened canned fillings that can sneak in problematic sugars. Granulated sugar is used in a controlled, measured amount, making it far easier to track than the hidden fructose that shows up in so many store-bought pies and fruit preserves. A touch of lemon juice, cinnamon, and nutmeg round out the flavor without adding anything that would throw off a fructose-conscious approach. The all-butter crust is made entirely from scratch — just flour, sugar, salt, butter, and ice water — so you know exactly what's going into every flaky, golden layer. Weaving the lattice top is genuinely fun once you get the rhythm of it, and that open pattern lets the filling bubble up beautifully while the crust turns deep amber in the oven. Give it the full two-hour rest before slicing and you'll be rewarded with clean, glossy slices that hold together perfectly on the plate.
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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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