Nightshade Free Lattice-Top Peach Pie
Few desserts capture summer quite like a golden, bubbling peach pie fresh from the oven, and this one delivers that experience in the most satisfying way possible. The filling is built entirely around ripe, fragrant peaches tossed with warm cinnamon, nutmeg, lemon juice, and just enough cornstarch to set into a glossy, sliceable filling — no tomatoes, peppers, or any other nightshade ingredient in sight. For anyone navigating nightshade restrictions, fruit pies are genuinely one of the safest and most delicious places to land, and this recipe makes the most of that. The all-butter crust is made from scratch with just flour, sugar, salt, and chilled butter, so you know exactly what's in every flaky, golden layer. Weaving the lattice top is a little meditative once you get the rhythm going, and the visual payoff is absolutely worth the extra few minutes. The two-stage baking method — starting hot, then dropping the temperature — gives you a deeply bronzed crust without a soggy bottom, and the long cool on the rack ensures clean, beautiful slices. Serve it as-is or with a scoop of vanilla ice cream for a dessert that needs absolutely nothing else.
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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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