Walnut Free Lattice-Top Peach Pie
Few things say summer like a golden, bubbling peach pie fresh from the oven, and this one delivers that experience in the most satisfying way possible. Sweet, ripe peaches are tossed with cinnamon, nutmeg, lemon juice, and just enough cornstarch to give the filling a glossy, jammy set that holds its shape when you slice into it. The all-butter crust is made entirely from scratch with flour, sugar, salt, and chilled butter — simple, clean ingredients with zero hidden extras to worry about. That woven lattice top isn't just beautiful; it lets steam escape so the filling thickens perfectly and the bottom crust stays crisp rather than soggy. The two-stage baking method — starting hot, then dropping the temperature — ensures deep golden color without burning the edges. Cooling for a full two hours before slicing is the hardest part, but it's what keeps every slice picture-perfect rather than a delicious mess. Serve it as-is or with a scoop of vanilla ice cream, and it will absolutely steal the show.
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!