BHA & BHT Free Lattice-Top Peach Pie

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

4.7

(8)

Few things signal summer like a golden, bubbling peach pie cooling on the counter, and this one delivers that experience from scratch with nothing but whole, recognizable ingredients. Many store-bought pie crusts and canned fillings sneak in synthetic preservatives like BHA and BHT to extend shelf life, so making everything yourself is genuinely the cleanest path to a pie you can feel good about. The all-butter crust comes together with flour, sugar, salt, chilled butter, and ice water — that's it — producing flaky, tender layers that no shortening-based shortcut can match. Fresh peaches are tossed with sugar, cornstarch, lemon juice, cinnamon, and nutmeg, letting them macerate and release their natural juices before the pie ever hits the oven. The two-stage bake — starting hot to set the crust, then dropping the temperature to cook the filling through — means you get deep golden pastry and jammy, fragrant fruit in every slice. Weaving the lattice top takes a little patience, but it lets steam escape evenly and gives the finished pie that showstopping look that makes people ask if you bought it somewhere. Let it cool the full two hours before cutting and the filling will slice cleanly, making every piece as beautiful as it is preservative-free.

About Fig

Fig 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!