Vegetarian Lattice-Top Peach Pie
Few things signal summer the way a golden, bubbling peach pie cooling on the counter does. This version leans into the season with fresh peaches tossed in warm spices, lemon juice, and just enough sugar to let the fruit shine without drowning it. The filling gets a gentle thickening from cornstarch, so every slice holds its shape beautifully instead of collapsing into a soupy mess. A buttery, flaky all-butter crust — made with chilled cubes worked into the flour until crumbly — delivers that shatteringly tender bite that store-bought shells simply cannot replicate. The woven lattice top isn't just for looks; it lets steam escape during baking so the filling concentrates and the crust stays crisp underneath. An egg wash and a scatter of coarse sugar give the finished pie that irresistible deep-golden sheen you'll want to photograph before you cut into it. Every ingredient here is straightforwardly plant-free of meat and seafood, built entirely from pantry staples, fresh fruit, eggs, and dairy — no substitutions or workarounds needed.
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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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