Oats Free Lattice-Top Peach Pie

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

4.7

(8)

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, lemon juice, cinnamon, and nutmeg — nothing fussy, just fruit at its best. The all-butter crust is flaky and rich, built from flour, chilled butter, and ice water, so every bite has that satisfying shatter before giving way to jammy, spiced peaches underneath. For anyone avoiding oats, pies can sometimes be a minefield — some recipes sneak oats into crumble toppings or crusts — but this one keeps things completely clean with a classic lattice top that's as beautiful as it is straightforward. Weaving the lattice is genuinely satisfying once you get the rhythm of it, and the egg wash and coarse sugar finish give the crust that glossy, bakery-worthy shine. The two-stage baking method — starting hot, then dropping the temperature — ensures the crust cooks through without burning while the filling has time to thicken and bubble properly. Let it cool the full two hours before slicing and you'll be rewarded with clean, gorgeous wedges that hold their shape on the plate.

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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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