Chef John’s Peach Pie

This pie is absolutely stunning. Lattice is also a very useful design. The relatively open top of a pie made with peaches allows a lot of moisture to escape, preventing the watery pie syndrome. This is also why we turn the extra juices into a syrup.

Directions

1. Pre-heat the oven to 350 degrees F (177 degrees C).
2. Stir peaches with 1/2 cup of sugar and salt until well combined in a large mixing bowl. Let sit for 20-30 minutes. Strain the juices collected into a pan and return the strained peaches back to bowl.
3. Bring the juices to a rolling boil in a saucepan. Reduce heat to medium high and cook for 5-10 minutes until mixture becomes a thick syrup.
4. In a medium-sized bowl, whisk together 1/2 cup of sugar, flour and cornstarch. Mix lemon juice, cinnamon, cayenne, and pepper into peaches. Sprinkle flour mixture over and toss. Pour hot peach nectar over the peach mixture. Stir.
5. Roll one pastry out into a circle of 12 inches. In a 10 inch pie plate, press the bottom into place. Pour the peach filling in crust. Tap the pie plate on a flat surface, to help settle it, and then dot with butter.
6. Roll the remaining pastry into a circle of 11 inches and cut it into 1-inch wide strips with a paring blade or pastry wheel.
7. Spread 5 strips of pastry dough evenly on top of the pie. Continue weaving the remaining pastry strips to create a lattice-like top. Fold the lattice strips’ ends under the bottom crust, and seal it with a crimp. Sprinkle 1 tablespoon of sugar and brush cream on top.
8. Bake for about 1 hour and 15 minutes in a preheated oven, until the crust is brown and the filling is bubbly. Let the cake cool completely before cutting.

Chef John's Peach Pie

This pie is absolutely stunning. Lattice is also a very useful design. The relatively open top of a pie made with peaches allows a lot of moisture to escape, preventing the watery pie syndrome. This is also why we turn the extra juices into a syrup.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 3  pounds  fresh freestone peaches (peeled and sliced)
• 1  cup  white sugar ( divided)
• 1  tiny pinch salt
• 1/4  cup  all-purpose flour
• 1  tablespoon  cornstarch
• 1  teaspoon  lemon juice
• 1  pinch  cayenne pepper
• 1  pinch  ground cinnamon
• 1 ounce  package double-crust pie pastry (thawed)
• 1 1/2  tablespoons  butter (cut into tiny pieces
• 1  tablespoon  heavy whipping cream (or to taste)
• 1  tablespoon  white sugar (or to taste)

Instructions

 

• Pre-heat the oven to 350 degrees F (177 degrees C).
• Stir peaches with 1/2 cup of sugar and salt until well combined in a large mixing bowl. Let sit for 20-30 minutes. Strain the juices collected into a pan and return the strained peaches back to bowl.
• Bring the juices to a rolling boil in a saucepan. Reduce heat to medium high and cook for 5-10 minutes until mixture becomes a thick syrup.
• In a medium-sized bowl, whisk together 1/2 cup of sugar, flour and cornstarch. Mix lemon juice, cinnamon, cayenne, and pepper into peaches. Sprinkle flour mixture over and toss. Pour hot peach nectar over the peach mixture. Stir.
• Roll one pastry out into a circle of 12 inches. In a 10 inch pie plate, press the bottom into place. Pour the peach filling in crust. Tap the pie plate on a flat surface, to help settle it, and then dot with butter.
• Roll the remaining pastry into a circle of 11 inches and cut it into 1-inch wide strips with a paring blade or pastry wheel.
• Spread 5 strips of pastry dough evenly on top of the pie. Continue weaving the remaining pastry strips to create a lattice-like top. Fold the lattice strips' ends under the bottom crust, and seal it with a crimp. Sprinkle 1 tablespoon of sugar and brush cream on top.
• Bake for about 1 hour and 15 minutes in a preheated oven, until the crust is brown and the filling is bubbly. Let the cake cool completely before cutting.