Gelatin Free Lattice-Top Peach Pie
Few things signal summer like a golden, bubbling peach pie fresh from the oven, and this one delivers that experience in the most satisfying way possible. Many store-bought and restaurant pies sneak in gelatin-based thickeners or stabilizers to set the filling, but this recipe relies entirely on cornstarch to bring that luscious peach filling together — no animal-derived gelling agents anywhere in sight. Fresh peaches, warm spices, and a hit of lemon juice create a filling that's bright, fragrant, and deeply fruity without any shortcuts. The all-butter crust is made from scratch with just flour, sugar, salt, butter, and ice water, so every component is completely straightforward and easy to verify. The woven lattice top isn't just beautiful — it lets steam escape during baking, which helps the cornstarch do its job and gives you a filling that slices cleanly after a proper rest. It's the kind of pie that makes people ask for the recipe before they've even finished their first slice.
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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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