Gut Friendly Lattice-Top Peach Pie
Few desserts capture the warmth of summer quite like a golden, bubbling peach pie fresh from the oven. This version leans on ripe fresh peaches as the star, letting their natural sweetness do the heavy lifting while a touch of cinnamon and nutmeg add gentle depth without overwhelming the fruit. The filling is thickened with cornstarch rather than anything heavy or processed, which keeps things clean and easy on digestion while still delivering that luscious, jammy texture you want in every slice. A squeeze of fresh lemon juice brightens the whole thing and helps balance the sweetness naturally. The all-butter crust is made from scratch with just a handful of simple pantry staples, so you know exactly what's going into it — no mystery shortenings or additives that can sometimes cause discomfort. Weaving the lattice top isn't just for looks; it lets steam escape during baking, which means the filling sets up beautifully and the bottom crust stays crisp rather than soggy. Cooling the pie fully before slicing is the one step worth the patience — it gives the filling time to settle into something perfectly sliceable and satisfying.
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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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