Peanut Free Lattice-Top Peach Pie

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

4.7

(8)

Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. This version leans into peak-season fruit — fresh peaches tossed with cinnamon, nutmeg, lemon juice, and just enough cornstarch to hold that gorgeous, jammy filling together without turning it gluey. The all-butter crust is made entirely from scratch with flour, sugar, salt, chilled butter, and ice water, so every flaky layer is completely accounted for — no store-bought shortcuts that might carry hidden cross-contamination risks. Weaving the lattice top is genuinely satisfying once you get the rhythm of it, and that open pattern lets the filling bubble up visibly so you know exactly when it's done. A two-stage bake — starting hot, then dropping the temperature — gives you a deep golden crust without scorching the edges. The hardest part is the two-hour cooling wait, but it's what turns that bubbling fruit into a sliceable, picture-perfect filling. Serve it plain or with a scoop of vanilla ice cream and it will absolutely steal the show.

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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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