Citric Acid Free Lattice-Top Peach Pie
Few things capture the height of summer quite like a golden, bubbling peach pie fresh from the oven. For anyone avoiding citric acid — which sneaks into countless packaged pie fillings, store-bought crusts, and even some canned fruits as a preservative — making everything from scratch is genuinely the safest and most satisfying route. Here, the filling relies on ripe fresh peaches, warm spices, and a small splash of fresh lemon juice to brighten the fruit naturally, keeping the ingredient list clean and straightforward. The buttery, flaky crust comes together with just flour, sugar, salt, butter, and ice water — nothing hidden, nothing processed. The woven lattice top isn't just beautiful; it lets the filling bubble up and caramelize at the edges in a way that makes the whole kitchen smell incredible. Cooling the pie fully before slicing is the one step worth being patient about, because it's what gives you those clean, glossy slices instead of a runny mess. This is the kind of pie that earns serious compliments and happens to sidestep a whole category of additive concerns without anyone at the table even noticing.
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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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