Macadamia Free Lattice-Top Peach Pie
Few desserts hit the way a golden, bubbling peach pie does straight out of the oven, and this lattice-top version is the kind of showstopper that earns serious kitchen credibility. The filling is built from fresh peaches tossed with cinnamon, nutmeg, lemon juice, and cornstarch, so every slice is jammy and fragrant without turning soupy. The all-butter crust — made with chilled cubes worked into flour until the mixture looks like coarse crumbs — bakes up flaky and rich with those gorgeous browned edges that make people hover near the cooling rack. Weaving the lattice top is genuinely satisfying once you get the rhythm of folding and layering the strips, and that coarse sugar sprinkle on the egg-washed crust adds a subtle crunch that takes the whole thing up a notch. For anyone navigating tree nut concerns, this recipe is completely straightforward — every ingredient is a familiar pantry or produce staple, with no nut-based fats, flours, or fillings to second-guess. The two-stage bake (starting hot, then dropping to 375°F) ensures the crust sets properly while the filling has time to bubble and thicken all the way through. Give it the full two-hour rest before slicing and you'll be rewarded with clean, gorgeous wedges that hold their shape beautifully.
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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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