Nitrate & Nitrite Free Lattice-Top Peach Pie
Few desserts capture the height of summer quite like a peach pie with a beautifully woven lattice top, and this one delivers on every level — golden, bubbling, and fragrant with cinnamon and nutmeg. Every single ingredient here is naturally free of added nitrates and nitrites, which makes it a genuinely worry-free treat compared to processed desserts where preservatives can sneak in through unexpected sources. Fresh peaches are the star, tossed with lemon juice, warm spices, and cornstarch to create a filling that sets up perfectly without any artificial additives. The all-butter crust is made entirely from scratch, so you know exactly what's going into every flaky, tender layer. The lattice weaving technique sounds intimidating, but the instructions walk you through the over-under pattern step by step, making it totally achievable for a home baker. Baking the pie on a preheated sheet in the lower third of the oven ensures the bottom crust cooks through and the filling gets that gorgeous, active bubble you want to see. Let it cool the full two hours before slicing — the patience pays off with clean, luscious slices that taste like pure summer on a plate.
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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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