Pistachio Free Lattice-Top Peach Pie
Few things signal summer the way a bubbling peach pie does, and this version delivers that golden, jammy filling wrapped in a buttery, flaky crust that shatters just right with every slice. The filling leans on fresh peaches tossed with cinnamon, nutmeg, lemon juice, and cornstarch, so the fruit stays tender without turning soupy once the pie cools. That two-hour rest at the end is non-negotiable — it's what transforms the bubbling filling into clean, sliceable perfection. The woven lattice top isn't just beautiful; it lets steam escape so the crust stays crisp rather than soggy on the bottom. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is straightforward pantry and produce staples with zero hidden surprises. The all-butter crust made from scratch means you control exactly what goes into it, which is a real comfort when store-bought options can carry cross-contact risks. Whether you serve it warm with a scoop of vanilla ice cream or straight from the dish at room temperature, this pie is the kind of recipe that earns a permanent spot in your rotation.
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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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