Honey Free Lattice-Top Peach Pie
Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. This version leans entirely on fresh peaches, warm spices, and a buttery all-butter crust — no honey anywhere in the ingredient list, which makes it a clean, worry-free bake for anyone avoiding it. The filling gets its sweetness purely from granulated sugar and the natural juice the peaches release as they rest, so the fruit flavor stays front and center without any floral undertones that honey would introduce. Cornstarch keeps everything beautifully thick once the pie cools, meaning you actually get clean, glossy slices instead of a soupy mess. The woven lattice top is a bit of a project, but the step-by-step weaving method here makes it genuinely approachable, and the visual payoff is absolutely worth it. A two-stage bake — starting hot, then dropping the temperature — gives you a deeply bronzed crust and a filling that bubbles all the way through before you pull it from the oven. Let it rest the full two hours and you'll be rewarded with a slice that holds its shape and tastes like peak-season peaches at their very best.
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!