Seed Oil Free Lattice-Top Peach Pie
Few things signal summer like a golden, bubbling peach pie cooling on the counter, and this one delivers that experience from scratch without a drop of industrial vegetable or seed oil in sight. The all-butter crust is the real hero here — cold unsalted butter worked into flour until shaggy and crumbly produces layers that shatter and melt in a way that canola or soybean shortening simply cannot replicate. Fresh peaches tossed with warm spices, lemon juice, and cornstarch create a filling that's jammy but not soupy, especially after the full two-hour rest that lets everything set properly. The lattice top isn't just beautiful — it lets steam escape during baking so the bottom crust stays crisp rather than soggy, which is a common pitfall with fruit pies. Brushing the woven strips with an egg-and-milk wash and finishing with coarse sugar gives the crust that deep amber color and subtle crunch you'd expect from a serious bakery. Every ingredient here is straightforward and easy to source clean, so there's no need to scrutinize labels or worry about hidden refined oils sneaking into your dessert. This is the kind of pie worth clearing an afternoon for.
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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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