Artificial Food Coloring Free Lattice-Top Peach Pie
Few desserts capture summer quite like a golden, bubbling peach pie fresh from the oven, and this one delivers that experience in the most honest way possible. Every ingredient here is exactly what it sounds like — fresh peaches, butter, flour, warm spices — with zero synthetic dyes or artificial colorings hiding anywhere in the list. That matters more than you might think, because plenty of store-bought pies and pie fillings sneak in artificial colors to make the fruit look more vibrant than it actually is. Here, the gorgeous amber-orange hue of the filling comes entirely from real peaches, cinnamon, and nutmeg doing their natural thing. The buttery, flaky crust is made from scratch with just flour, sugar, salt, butter, and ice water, so you know exactly what's going into every layer. Weaving the lattice top is a satisfying kitchen project, and it lets the filling bubble up beautifully as it bakes — no food coloring needed to make this pie look stunning. Let it cool fully before slicing and you'll be rewarded with clean, jewel-toned 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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