Deep-dish Peach Pie with Woven Lattice Crust {ModBak}

If you can’t find perfectly ripe peaches, make the apple or plum variation.” So says Nick Malgieri in the introduction to this recipe. Reading the ingredients, you quickly understand why. Other than the peaches, the filling contains nothing but sugar, a few tablespoons of flour, and some nutmeg. The peaches are clearly the star of the show.

So, with all of that, you’d think I’d heed Nick’s warning, wouldn’t you? Anyone who has made as many of Nick’s recipes as I have and trusts that he knows what he’s talking about wouldn’t try this recipe without perfect peaches.

Except me. But more on that in a minute. This recipe is very simple to put together. After rolling out and shaping the puff pastry, you prepare the peaches, mix them with a little sugar and spice, then put the whole thing together and bake it.

I started by making the woven lattice crust. This part might seem a bit intimidating if you’ve never made a lattice topping before, but Nick’s instructions make it simple.

I began by drawing an outline of my pan on parchment paper, then rolling puff pastry into a rectangle slightly larger than the outline.

Next, I cut the puff pastry into strips,…

… and removed every other strip.

Then I folded the first, third, and fifth strips back to the center, laid a strip of dough crosswise over the remaining dough, folded the strips back down, and repeated with the second and fourth strips.

I turned the parchment around and did the same thing from the other end, and I had my lattice top.

I slid the lattice into the fridge while I prepared the filling.

To prepare the peaches, I put a pot of water on to boil and filled a bowl with ice water. After cutting a small “X” in the base of each peach, I plunged them into the boiling water for a few seconds, then moved them to the ice bath.

When I began to peel the peaches, it quickly became obvious that they were underripe. The skins, which should have slipped off, clung stubbornly to the peaches. When I switched from a paring knife to a peeler, it was apparent that the flesh, which should have squished under the pressure of the peeler, was firm and underripe. 

Heeding Nick’s warning, I should have stopped right then and either switched to apples or plums, or returned to the store to buy different, riper peaches. At the very least (as I realized later), I should have returned the peaches to the boiling water to loosen the skins and soften the peaches somewhat.

Of course, I didn’t do any of those thing, but rather, proceeded stubbornly with the pie. Once all the peaches had been peeled and sliced, I mixed them with the sugar, flour, and nutmeg.

I scraped the mixture into the pan, then topped it with chunks of cold, unsalted butter.

I took the lattice crust out of the refrigerator, brushed it with egg wash, sprinkled it with finishing sugar, and slid it onto the pie.

I baked the pie in a 375° oven for about 35 minutes, until the crust was golden and the filling was nice and bubbly.

I served the pie with homemade crème anglaise ice cream, which I hoped would make up a bit for the lackluster peaches.

Now, you’re probably expecting to read that this pie was tough and entirely lacking in flavor. To my surprise, however, it was actually delicious. Yes, the peaches were a bit on the firm side (although they did soften up considerably in the oven). And the flavor wasn’t as bright and “peachy” as it might have been with ripe peaches. But it was still really good.

I made this recipe as part of the Modern Baker Challenge. And it’s one I’ll definitely make again. But next time, with perfectly ripe peaches.


  1. September 19, 2011 at 1:24 am

    […] already made the pie. And there are process pictures on The Puff Pastry Page. And take a look at Phyl’s. LD_AddCustomAttr("AdOpt", "0"); LD_AddCustomAttr("Origin", "other"); […]

  2. September 18, 2011 at 7:17 pm

    […] me by asking for a half peck of peaches so that she could bake a peach pie. Other than the deep dish peach pie with lattice topping that I made recently for the Modern Baker Challenge, I don’t know that I’ve made a […]

  3. teaandscones said,

    September 5, 2011 at 4:49 pm

    Well, it looks perfectly delicious. Next on my list. Love peach pie and haven’t made it in AGES!! Good procress pics.

    • gaaarp said,

      September 5, 2011 at 5:29 pm

      Thanks, I wish the flavor would have lived up to the pics. But it was definitely worth making, and worth making again with good peaches.

  4. Abby said,

    September 5, 2011 at 2:57 pm

    I wish I had a piece of that (with the ice cream, of course) for dessert tonight! I haven’t tried a lattice top yet, but need to get on it…will definitely use your pictures to help.

    • gaaarp said,

      September 5, 2011 at 3:05 pm

      I’m on to apple tatin now. But you’re welcome to a piece if it.

  5. Kayte said,

    September 5, 2011 at 10:27 am

    Wow this is a great post for that crust making technique with the lattice, I am linking to this when I make it as you did an excellent job of photos and explanations on it. It looks so good…ice cream and peaches can’t be beat! Very pretty.

    • gaaarp said,

      September 5, 2011 at 10:36 am

      Thanks. It was especially good with creme anglaise IC. I’m going to post that recipe eventually.

  6. LaJuana Dunn said,

    September 5, 2011 at 10:18 am

    I love seeing your Modern Baker post…you inspired me to buy the book! Looking at your photos it looks like you were using white peaches and to me those are never as good as the yellow ones. Apparently there is a market for them but I’ve bought them at the orchard and still not been pleased with their flavor. IMO you had an uphill battle to start with…still, it’s a beautiful pie and reminds me of the pies my mother made 55 years ago! Good job!

    • gaaarp said,

      September 5, 2011 at 10:42 am

      Thanks. You may be right about the peaches. I buy white peaches at the market, and if they’re really ripe, they can be delicious. I thought they would look nice in this pie (which they did). Next time, I’ll try it with yellow peaches.

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