Lupin 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 in full. The filling is made with fresh peaches tossed in sugar, cornstarch, lemon juice, cinnamon, and nutmeg — nothing hidden, nothing unnecessary, just fruit doing exactly what it should. Lupin flour has quietly crept into a surprising number of baked goods and pie crusts as a protein-boosting substitute, so finding a classic recipe that sticks to straightforward all-purpose flour is genuinely refreshing. Every element here is clean and familiar, from the cold-butter crust to the cornstarch-thickened filling, so you can bake with total confidence. The lattice top isn't just beautiful — the weaving technique lets the filling bubble up and caramelize at the edges in a way that a solid lid simply can't match. Letting the finished pie rest for a full two hours before slicing is the hardest part, but it's what gives you those clean, glossy slices instead of a soupy mess. Serve it as-is or with a scoop of vanilla ice cream and it will absolutely steal the show.
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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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