Few desserts capture the feeling of summer quite like a golden, bubbling peach pie fresh from the oven. This version leans on ripe, fragrant peaches tossed with warm cinnamon, nutmeg, and a squeeze of lemon juice — simple, honest flavors that let the fruit do the heavy lifting. The filling is thickened with cornstarch rather than any bean-based starch or flour blend, which keeps things completely legume-free without any compromise in texture or flavor. The all-butter crust is made from scratch with just flour, sugar, salt, and cold butter, so there's no need to scrutinize store-bought dough for hidden ingredients. Weaving the lattice top takes a little patience, but the technique is more forgiving than it looks, and the result is genuinely stunning on any table. That two-hour cooling window after baking is non-negotiable — it's what transforms the filling from a bubbling syrup into clean, sliceable slices that hold their shape beautifully. Serve it as-is or with a scoop of vanilla ice cream, and don't be surprised when people ask for seconds.
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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.
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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