Xanthan Gum Free Lattice-Top Peach Pie
Few things signal summer the way a bubbling peach pie does, and this one delivers on every front — golden, flaky crust, jammy spiced filling, and that gorgeous woven top that makes the whole thing look like it came from a proper bakery. The filling leans on cornstarch rather than any gum-based thickener, so the peach juices set up beautifully without any additives you might be trying to avoid. Cinnamon, nutmeg, and a squeeze of fresh lemon juice round out the flavor in a way that feels warm and classic rather than overly fussy. The all-butter crust is built the old-fashioned way — chilled cubes worked into flour until crumbly, then brought together with ice water — which means every bite shatters into tender, buttery layers. Weaving the lattice takes a little patience, but the step-by-step folding method makes it genuinely approachable even if you've never done it before. Letting the pie cool a full two hours before slicing is the hardest part, but it's what keeps the filling sliceable and gorgeous rather than soupy. Serve it as-is or with a scoop of vanilla ice cream melting into those peachy juices.
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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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