Pork 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 the filling together without turning it gluey. The all-butter crust is made entirely from scratch with flour, unsalted butter, and ice water, so every flaky, shattering layer is exactly what you put in it — no mystery fats or hidden additives to second-guess. The woven lattice top isn't just for looks; it lets steam escape so the filling thickens beautifully and the bottom crust stays crisp rather than soggy. A two-stage bake — starting hot, then dropping the temperature — gives you that deep amber crust color and actively bubbling fruit that tells you the filling is truly done. Brushing the lattice with an egg-and-milk wash and a scatter of coarse sugar adds a gorgeous, bakery-worthy finish that's almost too pretty to cut into. Let it cool the full two hours and you'll be rewarded with clean, glossy slices that hold their shape and taste like the best version of summer on a 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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