Gluten Free Lattice-Top Peach Pie

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

Peak-season peaches are the whole point here, sliced thick and tossed with warm cinnamon and nutmeg until they release their own juices into a glossy, jammy filling. That fruit gets tucked into a crimped, hand-woven lattice crust with the classic over-under weave that lets golden, bubbling filling peek through as it bakes. The two-stage bake — a hot blast to set the crust, then a slower finish — is what gives the top its deep color and the peaches time to soften into a spoonable, syrupy pie rather than a soupy one. A full two-hour cool-down before slicing isn't optional if you want clean wedges instead of a puddle, so plan ahead. This one is a great fit for a gluten free dessert table, delivering all the flaky, fruit-forward payoff of a classic peach pie without asking you to give up the lattice-top presentation. Serve it slightly warm with a scoop of something cold on top and you've got a showstopper.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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