Deep-Dish Peach Pie with Woven Lattice Crust

Preparation info

  • Difficulty

    Complex

  • Makes

    one

    9 × 13 × 2 inch 23 × 33 × 5 cm ) pie, about 8 generous servings

Appears in

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.

Ingredients

  • ¼ batch of Instant Puff Pastry, or about 12 ounces (350 grams) of prepared all-butter puff pastry
  • 5 pounds (16 to 20 medium/2⅔ kg) perfectly ripe freestone peaches
  • ¾ cup sugar
  • 3 tablespoons all-purpose flour
  • Pinch of freshly grated nutmeg
  • 3 tablespoons cold unsalted butter, cut into 12 pieces
  • Egg wash: 1 large egg well beaten with a pinch of salt
  • Sugar for sprinkling the top of the pie
  • One 9 × 13 × 2- inch (23 × 33 × 5-cm) glass or porcelain pan

Method

  1. To make the lattice, roll the Instant Puff Pastry dough to a 10 × 15- inch (25 × 38-cm) rectangle. Slide the dough onto a cookie sheet or the hack of a jelly-roll pan and refrigerate for 10 minutes.
  2. Cut a piece of parchment paper about 3 inches ( cm) longer and wider than the pan in which you will bake the pie. Invert the pan onto the paper and use a dark pencil to trace the outline. Turn the paper over, onto a cookie sheet or a piece of cardboard.
  3. Remove the dough from the refrigerator and center it over the outline visible on the paper. Use a sharp pizza wheel to cut the dough into ten 1- inch (-cm) wide strips. Remove every other strip, leaving 5 covering the length of the outline. Fold back strips 1, and 5 and insert one of the reserved strips perpendicular to them. Unfold the 3 strips back into place.
  4. Fold back strips 2 and 4 to about inches (3 cm) from the first added strip and insert another strip, then unfold them back into place. Repeat with strips 1, 3, and 5.
  5. Turn the lattice around so that the unwoven side is facing you and repeat step 4.
  6. Trim away the ends of the strips about 1 inch ( cm) larger than the outline all around, Chill the lattice while preparing the filling.
  7. Set a rack in the middle of the oven and preheat to 375°F (190°C).
  8. Bring a large pot of water to a boil. Meanwhile, cut a shallow × in the blossom end of each peach. Prepare a bowl of ice water large enough to hold all of the peaches.
  9. Carefully lower 3 to 4 peaches at a time into the boiling water and leave them for about 10 seconds. Use a slotted spoon or skimmer to transfer them to the ice water. Repeat until you have blanched all of the peaches.
  10. Slip the skins off the peaches and drain them on a pan lined with paper towels.
  11. Use a small sharp paring knife to cut the peaches in half, cutting along their natural indentation. Twist gently to remove one of the halves, then remove the pit. Slice each peach half into 6 wedges, letting the juices and the peach slices accumulate into a mixing bowl.
  12. Set a rack in the middle level of the oven and preheat to 375°F (190°C).
  13. Sprinkle the peaches with the sugar, Hour, and nutmeg, and use a large rubber spatula to fold the mixture together gently. Scrape the filling into the baking pan and evenly distribute the pieces of butter over the top.
  14. Remove the lattice from the refrigerator and run a long spatula or a knife under it to make sure it hasn’t stuck to the paper. Quickly brush it with the egg wash. Sprinkle generously with sugar.
  15. Place the lattice pan or cardboard on the baking pan. Push the lattice away from you so that an inch or two is hanging off. Line up that bit of the lattice with the far edge of the baking pan. Holding the lattice in place against the baking pan with one hand, grasp the cardboard or lattice pan with the other and pull it away, letting the lattice fall into place on top of the filling.
  16. Use the Hat side of a knife blade to press the lattice gently to adhere it to the edge of the baking pan. Trim away all but ½ inch (1 cm) of the excess ends of the strips all around the edges of the baking pan.
  17. Bake until the lattice is cooked through and deep golden and the filling is gently bubbling, about 35 minutes. Transfer the baking pan to a rack and cool it to room temperature.

Serving

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.

Storage

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.

Variations

Deepp-Dish Peach and Raspberry Pie: Add ½ pint (1 cup) fresh raspberries to the peach filling, sprinkling them over the filling just before adding the butter.

Deep-Dish Plum Pie: Substitute unpeeled plums, halved, pitted, and sliced, for the peaches.

Deep-Dish Apple Pie: Substitute pounds (1⅔ kg) Golden Delicious or Northern Spy apples, peeled, halved, cored, and cut into wedges, for the peaches. Omit the nutmeg and add ½teaspoon ground cinnamon. After the filling is in the pan, sprinkle it with 1 tablespoon lemon juice, then dot with the butter. Continue with the recipe from step 14.

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