Pecan Free Lattice-Top Peach Pie
Few things signal summer like a golden, bubbling peach pie fresh from the oven, and this one delivers that classic experience from scratch without a single nut in sight. The buttery, flaky crust comes together with just flour, sugar, salt, cold butter, and ice water — no almond flour, no pecan-studded streusel, nothing that could cause concern for anyone avoiding tree nuts. The filling leans entirely on ripe, juicy peaches seasoned with cinnamon, nutmeg, lemon juice, and cornstarch, so every bite is pure, bright stone-fruit flavor. That hand-woven lattice top isn't just beautiful — it lets the filling bubble up and caramelize at the edges in a way that a solid crust simply can't match. The two-stage baking method, starting hot and then dropping the temperature, gives you a deeply golden crust without burning the edges or leaving the center soupy. Cooling the pie for a full two hours before slicing is the hardest part, but it's what keeps the filling set and sliceable rather than a delicious mess. Whether you're baking for someone with a nut allergy or just want a showstopping summer dessert, this pie is the real deal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!