MSG Free Lattice-Top Peach Pie
Few desserts capture summer quite like a peach pie with a beautifully woven lattice top, and this one delivers on every level — golden, bubbling filling peeking through a buttery, flaky crust that shatters just right when you cut into it. Every ingredient here is straightforward and whole, from fresh peaches and real butter to a squeeze of lemon juice and a whisper of cinnamon and nutmeg, so there's nothing hidden or processed to worry about. That matters more than people realize with packaged pie fillings and store-bought crusts, which can sneak in additives and flavor enhancers that have no business being in a fruit pie. Making the dough from scratch with chilled butter and ice water is the move that gives you those flaky, layered pockets that no shortcut can replicate. The filling gets a 15-minute rest to let the peaches release their juice and meld with the sugar and cornstarch, which means the final slice holds together beautifully instead of running all over the plate. The weaving technique sounds intimidating but the instructions walk you through it strip by strip, and the result looks genuinely impressive on any table. Let it cool the full two hours — it's worth the wait.
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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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