Mustard Free Lattice-Top Peach Pie
Few things say summer like a golden, bubbling peach pie fresh from the oven, and this one delivers on every level. The filling is made with fresh, ripe peaches tossed in sugar, cornstarch, cinnamon, nutmeg, and a squeeze of lemon juice — nothing hidden, nothing unnecessary, just pure fruit flavor that thickens beautifully as it bakes. For anyone navigating a mustard sensitivity, fruit pies like this are a genuinely safe haven, since every single ingredient here is straightforward and easy to verify. The buttery, flaky crust comes together with flour, chilled butter, and ice water, so there's no mystery about what's going into your dish. Weaving the lattice top takes a little patience, but the technique is laid out step by step and the payoff — those caramelized, jammy peaches peeking through a burnished golden crust — is absolutely worth it. A two-hour rest after baking lets the filling set up properly, so your slices come out clean and gorgeous rather than collapsing into a puddle. Serve it as-is or with a scoop of vanilla ice cream, and it's the kind of dessert that disappears fast.
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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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