Pescatarian Lattice-Top Peach Pie

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

4.7

(8)

Few desserts capture the feeling of summer quite like a bubbling, golden peach pie fresh from the oven. This one is built around ripe, juicy peaches tossed with warm spices, a touch of lemon, and just enough cornstarch to set the filling into something sliceable and stunning. The buttery, flaky crust comes together with chilled butter and ice water — the kind of dough that shatters at the fork and makes everyone at the table go quiet for a second. The woven lattice top isn't just beautiful; it lets steam escape so the filling thickens perfectly rather than turning soupy. Pescatarian eating is naturally well-suited to fruit-forward baking like this, since every ingredient here — flour, butter, fresh peaches, eggs — is exactly what it appears to be, with no hidden meat-based additives to second-guess. The two-stage bake (starting hot, then dropping the temperature) gives you that deep caramel color on the crust without scorching the edges. Let it cool the full two hours before cutting — the wait is genuinely worth it.

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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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