Pregnancy Friendly Lattice-Top Peach Pie
Few things hit quite like a golden, bubbling peach pie fresh from the oven, and this one delivers on every level — a flaky, buttery crust cradling a fragrant filling of fresh peaches, warm cinnamon, and a hint of nutmeg. The ingredients are straightforward and wholesome, which matters when you're being thoughtful about what goes into your body. Fresh peaches bring natural sweetness along with vitamins and fiber, while the from-scratch crust keeps things clean with no mystery additives or preservatives hiding in the mix. The lemon juice brightens the filling beautifully and helps everything come together without any ingredients you'd need to second-guess. Weaving the lattice top is genuinely satisfying to do, and that open design lets the filling bubble and caramelize in the oven in the most gorgeous way. Letting it cool fully before slicing is the hardest part, but it ensures every slice holds together cleanly and the flavors have time to settle. This is the kind of homemade dessert that feels like a celebration — comforting, beautiful, and made entirely with ingredients you can feel good about.
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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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!