High Fructose Corn Syrup Free Lattice-Top Peach Pie
Few things signal summer like a golden, bubbling peach pie cooling on the counter, and this one delivers that experience from scratch with zero shortcuts involving processed sweeteners. Every drop of sweetness here comes from ripe fresh peaches and plain granulated sugar, so you never have to flip a label or second-guess what's lurking in a premade filling or store-bought crust. The buttery, flaky double crust comes together with just flour, salt, sugar, cold butter, and ice water — clean, simple ingredients that produce serious results. A touch of cinnamon, nutmeg, and fresh lemon juice rounds out the filling beautifully, letting the natural fruit flavor stay front and center. The woven lattice top isn't just gorgeous — it lets steam escape so the filling thickens properly and slices cleanly after that crucial two-hour rest. It's the kind of pie that looks like it took all day but follows a straightforward process anyone can master with a little patience and cold butter.
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!