Chef John's Peach Pie

Name: Chef John's Peach Pie
Prep time: 30 min
Cook time: 75 min
Total time: 135 min
Ingredients: 3 pounds fresh freestone peaches, peeled and sliced; 1 cup white sugar, divided; 1 tiny pinch salt; 0.25 cup all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon lemon juice; 1 pinch cayenne pepper; 1 pinch ground cinnamon; 1 pastry for a 10-inch double crust pie; 1.5 tablespoons butter, cut into tiny pieces; 1 tablespoon heavy whipping cream, or to taste; 1 tablespoon white sugar, or to taste

4.9

(378)

313 Reviews

248 Photos

Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup.

Recipe by Chef John

Published on June 19, 2020

248

Prep Time:

30 mins

Cook Time:

1 hrs 15 mins

Additional Time:

30 mins

Total Time:

2 hrs 15 mins

Servings:

10

Yield:

1 10-inch pie

Jump to Nutrition Facts

Ingredients

3 pounds fresh freestone peaches, peeled and sliced
1 cup white sugar, divided
1 tiny pinch salt
¼ cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon lemon juice
1 pinch cayenne pepper
1 pinch ground cinnamon
1 pastry for a 10-inch double crust pie
1 ½ tablespoons butter, cut into tiny pieces
1 tablespoon heavy whipping cream, or to taste
1 tablespoon white sugar, or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).
Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.

Nutrition Facts (per serving)

325	Calories
14g	Fat
47g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 325
% Daily Value *
Total Fat 14g	18%
Saturated Fat 4g	22%
Cholesterol 7mg	2%
Sodium 224mg	10%
Total Carbohydrate 47g	17%
Dietary Fiber 2g	5%
Total Sugars 28g
Protein 3g
Vitamin C 44mg	221%
Calcium 19mg	1%
Iron 1mg	7%
Potassium 64mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.