Carrageenan Free Lattice-Top Peach Pie
Few desserts hit quite like a peach pie made entirely from scratch, with golden, flaky pastry and a bubbling fruit filling that smells like the best part of summer. What makes this version especially clean is that every single component is built from whole, recognizable ingredients — fresh peaches, butter, flour, spices — with no processed thickeners or stabilizers hiding anywhere in the recipe. Carrageenan tends to sneak into store-bought pie fillings, pre-made crusts, and even some dairy products, so making everything by hand here is genuinely the safest and most satisfying route. The filling gets its luscious, jammy texture from cornstarch and the natural juices the peaches release, which means you get that perfect glossy set without anything questionable. The woven lattice top isn't just beautiful — it lets steam escape so the filling concentrates and the crust stays crisp rather than soggy. Chilling the butter and the dough at every stage is the real secret to those flaky, shatteringly good layers. Give it the full two-hour rest before slicing and you'll be rewarded with clean, gorgeous cuts that hold their shape right through to the last slice.
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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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