Red Meat Allergy Friendly Lattice-Top Peach Pie

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

Red Meat Allergy Friendly Lattice-Top Peach Pie

Few desserts hit the way a golden, bubbling peach pie does straight out of the oven, and this one delivers that classic summer payoff from crust to filling. The entire recipe is built around fruit, butter, flour, and warm spices — not a trace of red meat or hidden animal-derived ingredients that could cause concern. Fresh peaches are tossed with cinnamon, nutmeg, lemon juice, and cornstarch, so the filling thickens into something jammy and fragrant rather than watery or flat. The all-butter crust comes together with just flour, sugar, salt, and ice water, producing those flaky, shatteringly crisp layers that make every bite worth the effort. Weaving the lattice top is genuinely satisfying to do, and it lets the filling bubble up visibly so you know exactly when the pie is ready. A two-hour rest after baking is the hardest part — but it's what gives you clean, gorgeous slices instead of a soupy mess. Serve it as-is or with a scoop of vanilla ice cream, and it's the kind of dessert that disappears fast.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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