Yeast Free Lattice-Top Peach Pie
Few summer desserts hit quite like a golden, bubbling peach pie fresh from the oven, and this one delivers that experience in the most satisfying way possible. The filling is built around fresh peaches tossed with warm spices, a squeeze of lemon, and just enough cornstarch to set into a glossy, sliceable filling that holds its shape beautifully. The all-butter crust comes together with flour, sugar, salt, and ice water — nothing more — which means there's no yeast, no leavening agents, and no hidden fermented ingredients to worry about anywhere in the recipe. That makes it a genuinely easy win for anyone navigating a yeast-free lifestyle, since pie is one of those baked goods that can sometimes sneak in unexpected additives. The woven lattice top isn't just gorgeous — it lets steam escape during baking so the filling thickens properly rather than turning soupy. A two-hour rest after baking is the hardest part, but it's what gives you those clean, picture-perfect slices. Serve it as-is or with a scoop of vanilla ice cream for a dessert that feels completely indulgent without any compromise.
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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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