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NOTES FROM THE TEST KITCHEN

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BUILDING A “NO-WEAVE” LATTICE TOP

Making a lattice top for our Fresh Peach Pie can be intimidating. But it need not be if you use our simple technique: Freeze strips of dough and then arrange them in a particular order over the filling. Done properly, our approach gives the illusion of a woven lattice with less effort.

1. Roll dough into 12-inch circle, transfer to parchment paper–lined baking sheet, and cut into ten 1¼-inch-wide strips with a fluted pastry wheel, pizza wheel, or paring knife. Freeze for 30 minutes.

2. Lay 2 longest strips perpendicular to each other across center of pie to form cross. Place 4 shorter strips along edges of pie, parallel to center strips.

3. Lay 4 remaining strips between each edge strip and center strip. Trim off excess lattice ends, press edges of bottom crust and lattice strips together, and fold under.