Artificial Flavors Free Lattice-Top Peach Pie
Few things signal summer the way a bubbling peach pie does, and this one delivers that golden, jammy filling tucked beneath a beautifully woven lattice crust. Every ingredient here is exactly what it sounds like — fresh peaches, real butter, warm spices, a squeeze of lemon — with zero synthetic flavor additives hiding anywhere in the list. That matters more than you might think, because plenty of packaged pie fillings and flavored baking mixes sneak in artificial enhancers that have no business being in a classic fruit pie. Here, the peaches do all the heavy lifting, macerated with cinnamon, nutmeg, and cornstarch until they release a naturally sweet, fragrant juice that thickens into a glossy filling as it bakes. The all-butter crust is made from scratch with just flour, sugar, salt, butter, and ice water, so you know exactly what's going in. Taking the time to weave the lattice strips isn't just for looks — it lets steam escape and keeps the crust from going soggy, giving you that satisfying crunch against the soft, spiced fruit underneath. Let it cool the full two hours before slicing and you'll be rewarded with clean, gorgeous slices that taste as good as they look.
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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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