Turmeric Free Lattice-Top Peach Pie
Few desserts capture summer quite like a golden, bubbling peach pie fresh from the oven, and this one delivers on every level. Ripe, juicy peaches are tossed with sugar, a squeeze of lemon, cinnamon, and a hint of nutmeg, then piled into a flaky all-butter crust that shatters beautifully with every slice. The woven lattice top isn't just gorgeous — it lets the filling bubble up and caramelize at the edges in a way that makes the whole kitchen smell incredible. For anyone avoiding turmeric, this recipe is naturally a safe choice since every single ingredient is straightforward and easy to verify, with no spice blends or shortcuts that might sneak in unwanted additions. The from-scratch butter crust uses just flour, sugar, salt, and cold butter, so you have complete control over what goes into it. Baking it low-and-slow after an initial high-heat blast gives you that deep golden color and a filling that sets up perfectly — no soupy slices here. Let it cool the full two hours if you can stand the wait, because the payoff 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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