Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. This version is built entirely from scratch — a buttery, flaky crust woven into a classic lattice top, cradling a filling of fresh peaches kissed with cinnamon, nutmeg, and a squeeze of bright lemon juice. Every single ingredient here is straightforward and naturally free of soy, so there's no label-scanning or ingredient-swapping required. The butter-based crust comes together with flour, salt, sugar, and ice water, delivering that shatteringly crisp texture that store-bought doughs often promise but rarely deliver. Cornstarch thickens the peach juices into a glossy, jammy filling that holds its shape beautifully once the pie has had time to cool. The two-stage baking method — starting hot, then dropping the temperature — ensures the crust turns a deep, gorgeous gold without over-browning before the filling has a chance to bubble through. Slice into it after that two-hour rest and you'll get clean, stunning layers of fruit and pastry worth every minute of the process.
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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.
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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