Mushroom Free Lattice-Top Peach Pie
Few desserts hit the way a bubbling, golden peach pie does straight out of the oven, and this one delivers that experience in the most satisfying way possible. The filling is built entirely from fresh peaches, warm spices, and a touch of lemon juice, so every bite is bright, jammy, and naturally sweet without anything unexpected hiding in the mix. For anyone navigating a mushroom-free lifestyle, fruit pies are genuinely one of the easiest wins — no savory shortcuts, no umami boosters, just clean, simple ingredients that speak for themselves. The all-butter crust is made from scratch with chilled cubes of unsalted butter worked into flour until the dough is shaggy and flaky, which means you control exactly what goes into it from start to finish. The woven lattice top is a bit of a project, but the step-by-step weaving method makes it totally approachable even if you've never attempted it before. Baking the pie on a preheated sheet in the lower third of the oven helps the bottom crust cook through properly while the filling gets hot enough to bubble and thicken. Give it the full two-hour rest before slicing and you'll be rewarded with clean, gorgeous cuts and a filling that holds its 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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