This is a great way to show off the best qualities of both the peach filling and the puff pastry crust. With no bottom crust to become soggy from peach juices, the top crust takes center stage in both flavor and appearance. Weaving a lattice for a pie like this is pretty easy—you just need to make sure everything is cool. Since it’s woven on a cookie sheet, the partially completed lattice can be refrigerated if the dough starts to soften too much. It’s much better to wait around for a few minutes than to risk ruining the appearance and texture of the crust. If you can’t find perfectly ripe peaches, make the apple or plum variation.
Use a large spoon to serve the pie. First sever and lift off a portion of the crust and place it off center on a dessert plate. Spoon some of the filling next to it. Vanilla ice cream is excellent with peach pie.
Serve the pie on the same day it is baked. Wrap and store leftovers at room temperature. Reheat briefly at 350°F (180°C) and cool before serving again.
Deepp-Dish Peach and Raspberry Pie: Add
Deep-Dish Plum Pie: Substitute unpeeled plums, halved, pitted, and sliced, for the peaches.
Deep-Dish Apple Pie: Substitute
© 2008 Nick Malgieri. All rights reserved.