Rice Free Lattice-Top Peach Pie
Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. This version leans on ripe, fresh peaches tossed with cinnamon, nutmeg, cornstarch, and a squeeze of lemon juice, so every slice is fragrant, jammy, and perfectly thickened without a grain of rice or rice-derived starch in sight. The all-butter crust — built from flour, chilled butter cubes, and ice water — delivers serious flake and richness, and the woven lattice top lets the filling bubble up beautifully while keeping the bottom crust crisp. Cornstarch does all the thickening work here, which makes this a naturally safe choice for anyone avoiding rice-based ingredients that often sneak into store-bought pie fillings and pre-made crusts. The two-stage bake (starting hot, then dropping the temperature) ensures the crust turns a deep, burnished gold without the filling going soupy. Yes, the lattice weaving takes a little patience, but the payoff is a showstopper that looks like it came from a proper bakery. Let it cool the full two hours before slicing — the filling needs that time to set, and the wait is absolutely worth it.
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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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