Tree Nut Free Lattice-Top Peach Pie
Few things signal summer quite like a golden, bubbling peach pie cooling on the counter. The filling here is built entirely from fresh peaches tossed with sugar, cornstarch, lemon juice, cinnamon, and nutmeg — warm, fragrant, and deeply fruity without a single nut in sight. The all-butter crust comes together with just flour, sugar, salt, chilled butter, and ice water, so there's no need to scan a label or worry about hidden almond flour or walnut oil sneaking in. That same dough gets rolled out and woven into a proper lattice top, which lets the filling bubble up through the gaps and caramelize just enough at the edges. Brushing the strips with an egg-and-milk wash before baking gives the crust that deep, glossy, bakery-worthy color that makes everyone hover near the oven. The two-stage baking method — starting hot, then dropping the temperature — ensures the bottom crust cooks through while the filling sets up perfectly, so you actually get clean slices instead of a soupy mess. Let it cool the full two hours if you can stand it; the reward is absolutely worth the wait.
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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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