Turkey Free Lattice-Top Peach Pie
Few desserts hit the way a bubbling, golden peach pie does straight out of the oven, and this one delivers that classic experience from scratch without a single poultry-derived ingredient in sight. The filling leans on ripe, juicy peaches tossed with warm cinnamon, nutmeg, lemon juice, and cornstarch, so every slice holds together beautifully while still tasting like pure summer. The all-butter crust is the real star — chilled cubes of unsalted butter worked into flour until just crumbly give you those irresistible flaky layers that shatter at the fork. Weaving the lattice top is easier than it looks, and the open design lets the filling bubble up and caramelize at the edges in the most satisfying way. An egg wash brushed over the strips and crimped edge gives the finished pie that deep, glossy, bakery-worthy color. Letting it cool for a full two hours before slicing is genuinely worth the patience — the cornstarch needs that time to set the filling so you get clean, gorgeous slices instead of a juicy puddle. Serve it as-is or with a scoop of vanilla ice cream for a dessert that needs absolutely nothing else.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!