Hazelnut Free Lattice-Top Peach Pie
Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. This version leans into the season with pounds of fresh peaches, warm cinnamon and nutmeg, and a bright hit of lemon juice that keeps the filling from tasting flat or overly sweet. The all-butter crust — made with chilled cubes worked into flour until just crumbly — bakes up flaky and rich, with that satisfying shatter when you press a fork through it. Every single ingredient here is straightforward pantry and produce staple, so there's no need to scan labels or worry about hidden nut-based oils or cross-contact from specialty items. The woven lattice top isn't just beautiful; it lets steam escape so the cornstarch-thickened filling sets up perfectly instead of turning soupy. A two-hour rest after baking is genuinely worth the patience — it's the difference between clean, glossy slices and a delicious but messy puddle. Serve it as-is or with a scoop of vanilla ice cream for a dessert that needs absolutely nothing else.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!