Paraben Free Lattice-Top Peach Pie
Few desserts hit the way a golden, bubbling peach pie does straight from the oven, and this one delivers that classic summer payoff from scratch. Every ingredient here is straightforward and whole — fresh peaches, real butter, flour, sugar, warm spices — with no preservatives, synthetic additives, or mystery stabilizers that tend to sneak into store-bought crusts and canned fillings. That matters more than most people realize, since parabens and similar compounds often hide in processed baking shortcuts. The buttery, flaky crust comes together with just flour, salt, sugar, chilled butter, and ice water, so you know exactly what's going into every bite. A filling of ripe sliced peaches seasoned with cinnamon, nutmeg, lemon juice, and cornstarch keeps things clean and deeply flavorful without any artificial thickeners or flavor enhancers. The woven lattice top isn't just beautiful — it lets the filling bubble and reduce naturally, concentrating that peachy sweetness into something genuinely spectacular. Give it the full two-hour rest before slicing and you'll be rewarded with clean, glossy slices that hold their shape and taste like the best version of 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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