Eggless Peach Pie
Sweet, juicy peaches wrapped in a buttery, flaky double crust — this is the kind of pie that makes people hover near the kitchen window waiting for it to cool. The filling gets a clever head start on the stovetop, where the peach juices thicken into a glossy, spiced syrup before ever hitting the oven, so you get clean, set slices instead of a soupy mess. Warm cinnamon and nutmeg play beautifully against the bright hit of fresh lemon juice, letting the fruit stay front and center. Many classic pie recipes call for an egg wash to get that gorgeous golden sheen, but here a simple brush of milk and a sprinkle of coarse sugar does the job just as beautifully — no eggs needed anywhere in the recipe. The all-butter crust comes together with just flour, sugar, salt, cold butter, and ice water, so the ingredient list stays clean and straightforward. Baking at a high temperature first and then dropping the heat gives you a deeply golden, crisp crust that holds up to every juicy forkful. This pie serves 8, making it the perfect centerpiece for a summer gathering or a weekend baking project worth every minute of the two-hour cool-down.
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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, cold and cut into ½-inch cubes
- 6–8 tbsp ice water
For the filling
- 3 lbs fresh peaches (about 6–7 medium), peeled, pitted, and sliced ¼-inch thick
- ⅔ 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 finishing
- 2 tbsp milk
- 1 tbsp coarse sugar or granulated sugar
Instructions
- 1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in the ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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