Ginger Free Lattice-Top Peach Pie
Few summer desserts hit quite like a peach pie made with fruit at peak ripeness — golden, jammy filling tucked inside a buttery, flaky crust that shatters just right when the knife goes through. This version keeps the spice profile clean and simple, leaning on cinnamon and nutmeg to warm the fruit without any of the sharp, peppery heat that ginger brings. That makes it a genuinely great option for anyone who needs to avoid that particular spice, whether by preference or sensitivity, because every single ingredient here is straightforward and easy to verify. The filling gets its body from cornstarch and a short rest that draws out the peaches' natural juice, so the result is luscious and sliceable rather than soupy. The woven lattice top isn't just beautiful — it lets steam escape during baking, which keeps the bottom crust from going soggy and gives you those gorgeous bubbling pockets of fruit you want to see. Chilling the butter and the dough at every stage is what makes the crust genuinely flaky, so don't skip those resting times. Let it cool the full two hours before slicing and you'll be rewarded with clean, picture-perfect wedges that taste every bit as good as they look.
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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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