Emulsifier Free Lattice-Top Peach Pie
Few things signal summer like a golden, bubbling peach pie fresh from the oven, and this one delivers that experience with a completely clean ingredient list. Store-bought pie crusts and many commercial fillings sneak in emulsifiers like mono- and diglycerides or lecithin, but every component here is made from scratch with straightforward pantry staples. The all-butter crust comes together with just flour, sugar, salt, cold butter, and ice water — nothing hidden, nothing processed. Fresh peaches are tossed with sugar, cornstarch, lemon juice, and warm spices, so the filling is as honest as it gets. The woven lattice top isn't just beautiful; it lets the filling bubble and thicken naturally as it bakes, no additives needed to hold it together. Cooling the pie for a full two hours before slicing is the secret to clean, set slices that hold their shape on the plate. Whether you serve it plain or with a scoop of ice cream, this is the kind of pie that tastes exactly like it looks — pure and completely worth the effort.
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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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