Chef John's Peach Pie

Five star all the way. Now getting ready to make this a third time. My wife is a pie baker supreme, but has been very busy with her business lately, and thus, if I want dessert, I have to do it. No, I'm not complaining. I love to cook, but would never do a pie, since that was her kingdom. Her being so busy, gave me an opportunity to make a pie and not hurt her feelings. This was my first venture into the world of pie making, and it was highly successful. She loved it!!! Thanks Chef John. This filling is fantastic. Attention all you DIVAS out there. Make this as is. Don't send a review in saying you used whole wheat flour to make it more healthy or used less sugar because it seem like too much from your vast experience. As Nilke says, "Just do it".

Loved the little kick of cayenne. Pie was not runny, just perfect. I made one to eat right away. I made the filling for two more pies, placing each in a foil lined pie pan. When the filling was frozen, I pulled them out of the pans and placed them in gallon-size ziploc bags and froze them for future pies.

I tried this recipe for the first time for my 4th of July dinner for 7 people. Like every Chef John recipe I've made it was fantastic. Came out beautifully and every bit was scarfed down. It made 8 generous pieces. I refrigerated the 8th piece for the next day (it was even better). I used a 9.5 scalloped glass pie pan but followed the recipe exactly. What I really liked about it is that it wasn't loaded with cinnamon. Over use of cinnamon makes everything taste the same-like cinnamon! I used 8 medium sized & very juicy peaches but it did not turn watery or ruin the crust.. It was my first lattice work pie. I made my crust with the old standard Crisco recipe but I made 1 1/4 recipe because my pan was a tiny bit bigger and to allow for lattice boo boos. It was actually very easy to do thanks to the video. Have one negative remark. The recipe said 30 minutes prep time. It took me an hour+. Baked to a perfect golden brown in 1 hours & 25 minutes. I was surprised it didn't overbrown with the cream & sugar on it, but I watched it closely. I started early to have plenty of cooling time so I was ok. It was well worth the time and effort an I will definitely make it again. Thanks again Chef John for another winner!

This peach pie is the best that I have ever had and I am a professional home baker. I too, as Larissa on here, used the French Pie Pastry recipe and it was the perfect pairing. A family member brought back fresh peaches from South Carolina and they were delicious in this recipe. Thank you Chef John, as always you shared another superb recipe. P.S. I made the pie exactly as written- don't change a thing.

This is a keeper. It's now my go to for peach pie. Only thing I did different was to let the peaches & sugar set overnight because the peaches weren't really completely ripe. The next morning they were perfect to give me the syrup I needed. It came out perfect & everyone loved it!

When paired with the Allrecipe.com's Ruth's Grandma's Pie Crust Recipe, this peach pie is out of this world! Just a head's up, if your peaches are super ripe, as were mine, you'll still end up with the "wet pie sydrome". Yes, I strained for 5 minutes (15 actually). Yes, I did reduce juices to a syrup. And yes, the pie was still wet. Needless to say I highly recommend using just ripe peaches. Still, very delicious and definitely a keeper!

Made exactly as written and it was delicious. I made my pie crusts before I put the filling together and cut the second crust into strips for the lattice. I really had trouble with the strips when I was putting the lattice together on top. Finally, I decided to pop the cut strips into the freezer for about 15 minutes. That sure helped! I will definitely do that ahead of time next time I make this.

I used frozen peaches because peaches were out season. I made the lattice crust for the first time ever. My pie did not bubble over at all. It was really beautiful.

This peach pie is perfect!!!

I consider myself a pie snob. Tried this recipe and followed it exactly. It concerned me baking it at 350, rather low for a pie. It came out excellent. I enter competitions, so I 'm pretty judgmental when it comes to rating a pie. My advice: MAKE IT !

This is to die for. Seriously, the best peach pie I've ever had. I made it exactly as written and wouldn't change a thing. Enjoy!

This pie is PERFECT!!! Man its good!! I had an abundance of peaches and pears that I bought from the public market that I needed to use up so I decided to to use both! yummmm it made a Delicious combo :) Thank you again Chef John for another Excellent recipe!!

My husband had a serious craving for peach pie and all we had on hand was canned peaches. This recipe was great with canned peaches and I cannot wait to make with with fresh ones! I skipped the syrup step and added some syrup from the can in its place.

From one Chef to another, an absolutely perfect recipe and truly professional result! -My only change (since I didn't even have any cayenne pepper in the house, Oops! But i use mainly hot pepper sauces in savory cooking and spicy food not really my thing anyway!), just added a small grind black pepper instead of the cayenne. Also, doubled the recipe and used nine store bought pie crusts in 9 inch aluminum pie plates. Would be that much more labor intensive to make the pie dough as well, already quite a lot to prep and execute this pie, and when I bake, it's on my own personal time and I've never been a pie dough pro! And I like to share the resulting product with family, friends or neighbors! -Used around 4-5lbs (12 med-large Peaches) for the 2 pies. Cut back only slightly on the flour/sugar mixture as half of the peaches I had were not very ripe yet so I knew the extra sugar/flour would still be needed to compensate. That amount and final product was spot on and Delish! Quality, texture, taste and presentation gets this chefs approval! The two pie-loving widowers in my building will be so happy!! Thanks Chef John!

Thank you Chef John for submitting this recipe. It was peach pie perfection, even with the rock hard peaches I had to work with. My only deviation was to add a splash of Triple Sec to the syrup. Highly recommended and will definitely make this again.

The flavor was very good. I liked the little kick of the cayenne pepper. It was a little runny when I cut it but I refrigerated over night and it wasn't runny anymore. I only put in part of the reduced juices because I thought all of it might cause it to be too runny. Due to the difference in how juicy your peaches might be, it might be better to have specified an amount of reduced juice to add. I followed the cooking temperature and time stated in the recipe but in the future I might try what was suggested in other peach pie recipes I read - 450 degrees for 15 minutes and then 350 degrees for 30 minutes more. My pie was pretty dark and crispy around the edges after an hour and 15 minutes at 350.

I made this for my sister & her husband when they came to visit for the weekend. We LOVED it. Very simple to make also. We'll be my go to pie. I made it the second time and used frozen peaches worked just as well and made it even easier.

This pie is absolutely fantastic. I followed recipe exactly as written. Thanks Chef John for another delightful recipe.

EXCELLENT! This is the best peach pie I have ever made. I used peaches that I froze last summer. What a January treat! I didn't have any cream to brush the crust so I added a little butter to my 2% milk. This recipe is definitely a keeper. Chef John, you never let me down!

Best peach pie recipe I have ever made or eaten. I have made 5 of these peach pies this week! A dear friend of mine wanted a home made peach pie and I thought I would try a new recipe. I was intrigued and nervous about the cayenne pepper but now, I can't imagine ever making a peach pie without it. Thank you for sharing!

Ok. So this pie turned out to be really good, but it tasted like a boxed pie.... I guess the chef knows exactly what he's doing by making it taste and look like a perfect frozen pie.

I did not use the cayenne pepper, but used 2 heavy shakes of cinnamon. I didn't have whipping cream, so I used egg white instead. That worked fine - the pie was well received by my husband. I also used Pillsbury prepared crusts.

We didn't care for the cayenne pepper in the filling. It took away from the flavor of the fresh peaches. I would make the filling again as stated, but would use my own flavorings.

Chef John is a genius. Adding cayenne to peaches takes it the extra mile. I wish I would have taken a pic but I was too busy eating it all. Thanks for the recipe.

I added a little extra cinnamon, about 1/4 tsp and used 1/2 white sugar, 1/2 brown sugar. Turned out perfect!

I made this pie exactly as written. I believe a key step is the draining and thickening the juice. I served it with ice cream at a dinner party. All three of the women are good cooks and they wanted the recipe saying it was the best peach pie they had ever eaten. Definately a keeper.

Of course Chief Johns Recipes are the best. I did make my own changes, Nothing major, Used half brown sugar and half white, for a caramel flavor.

Oh my goodness - this is insanely delish and don't omit anything. My only suggestion is if you're using ripe peaches in season, they can be pretty sweet on their own so you might want to reduce the sugar a bit if you don't like overly sweet pie. Thanks for another super recipe Chef John!

Fabulous!! It looked like a picture and got rave reviews by my family!! I did not do the lattice crust. I just did a regular crust and it still was perfect!! Highly recommend this recipe! Would definetly make again!!

This is an exceptional peach pie! The peaches I used were gorgeous but very ripe. There was so much juice that I was nervous to make the syrup and add it, so I did not. The pie was perfect. Juicy, but not runny. I was very glad I skipped that step in this particular instance.

YUMMY!!! Followed the recipie exactly with the only omission being cayenne pepper (had none available) the pie turned out great and the hubby is one happy man. This is now my go to recipie for peach pie. Thank you so much for sharing.

Best pie ever!!! SUPER delish!

Best peach pie ever! Dont change a thing.

I made this delicious peach pie yesterday for my family and they loved it especially my 2 grandsons. They wanted more, its not enough. I posted it on my Facebook that my friends ask me if they can have some so I will make another batch this week end. Thanks Chef John.

This was delicious!! I was hoping to make the recipe as written, but I had a whole bunch of peaches in the freezer from the summer. They ended up being so liquidy that I wasn't able to make syrup. I boiled it for over 20 minutes and it still didn't get syrupy. I did everything else according to the recipe and it still came out fantastic (even without the syrup!)

After reading a couple recipes, I adjusted the flour to 1/3 cup and mixed it with all the sugar and cornstarch and added it to my sliced peaches. My peaches were very ripe and juicy. Baked for 35 minutes with the edges covered with foil liner, then removed foil and baked for another 20 minutes at 350. This pie turned out perfect.

I've been dying to make a peach pie but after 3 fails I was unsure about this with the whole syrup step. But I was totally wrong the entire thing was a breeze!! Excellent tips in the video a must watch! Will definitely be making again.

This was my first attempt at a peach pie, it was fantastic! I was worried about having a soggy bottom because I usually blind bake the bottom crust of pies. The crust was perfect and crisp! I didn't have any cayenne pepper and I substituted lime for lemon juice, still turned out great!

This is absolutely the BEST peach pie I have ever eaten. I did not add the pepper but did add a little extra cinnamon

The best pie I've ever made!!!! Delicious

My wife and I both thought hard about this and there was truly nothing we wanted to change about this recipe. The pie was just perfect. We made no changes to the recipe. Don't let the cayenne pepper scare you. If you truly use a pinch, there is not enough cayenne (or cinnamon) that you can easily identify it as an individual flavor. The combination of everything was wonderful.

Me and my mom made this pie for a pool party, and everyone loved it. We had a bit of extra peach, so we made a little mini tart. All the juice spilled out in the oven, but it was great anyway. I recommend using that peach syrup for pancakes or waffles, or just by itself. I will make this next peach season for sure!

This is a wonderful recipe. Followed it exactly, except I used store bought Pillsbury piecrust. The pinch of cayenne enhanced the flavor and gave the pie a little kick! Perfect texture.The trick of soaking the peaches and then making the syrup worked great. Juicy, not runny and not gluey. Perfect!

Made this EXACTLY as written. Took it to a community picnic and got raves from several people. One specifically commented that the peachy tartness to sweetness was perfect. Reducing the juice is genius to avoid sogginess. At age 60, this was my first lattice crust ever, as well! It looked beautiful. I wish I’d taken a picture! This is my new go-to recipe for peach pie.

I never tell folk it has cayenne unless they admit to loving it first. I feel that the cayenneI in just the right amount is that "secret ingredient" little something something! I have made the filling portion of this recipe for two peach seasons now and it is my absolute favorite peach pie anywhere. You could say that my using only the filling changes it, but let's face it we all have our favorite crusts. I'm typically a lard butter girl (lardbutt LOL!) but I pair this with a 16 T butter 4 T Horizon brand solid vegetable shortening crust. (the little bit of shortening for tenderness) I follow the filling to a T, experimenting with how generous I want the pinch of cayenne to be from a scaredy cat pinch to a happy generous one. This last time I forgot the butter pats on the filled pie and it was still fantastic. Depending on the peaches I have had variations of baking time but for me, in my oven, I've needed to go longer on the pie bake time. This year I had to keep shoving it back in for a good 30 more mins, putting foil on edges as needed. I follow the part where he says Bake until bubbling!!! (I also look for their it not to look watery or clear peach juice wise but make sure to balance that with crust perfection. This years peaches were the wettest yet but the taste was still fantastic and the pie did thicken more overnight. I keep fruit pies on counter for a day plus and in the rare event more is left, I then move to fridge by end of 2nd day. This is a keeper, I can

This is a flavorful pie. I substituted 1/2 tsp nutmeg for the cayenne and increased the cinnamon to 3/4 tsp. Other than that, I followed the recipe to the T and it made a soupy pie. That’s why I gave it 4 stars. Will increase the corn starch next time.

Good recipe overall. I skipped the cayenne pepper and added nutmeg. (Sorry Chef John, lol) I wanted the pie to set up well so I used some tapioca starch in the filling as well. Set up quickly and sliced beautifully. Important notes: lattice is imperative to evaporate the liquid and you MUST cool completely. I make these the ‘day before’ (much to the chagrin if my dessert loving husband :D ) and they’re just perfect to slice and serve, cold or slightly warmed. A dollop of crème fresh, whipped cream or even decadent french vanilla ice cream takes this into the heavenly category,

Made this just as is . Was my first try at peach pie and it got rave reviews!

amazing pie! my husband loved it so much he wont share it . i will definitely be making this again and again . made exactly as the recipe said.

I'm eating a slice at 10pm and it is delicious! Chef John has great recipes so I normally don't mess with them but I did tweak this one slightly and here is my reasoning - decreased sugar to 3/4 cup because my Palisade (Colorado) Peaches are super sweet and I don't like anything extra sugary. I also skipped the corn starch. I don't like the gummy aftertaste so I never use it. I didn't peel the peaches because it's a waste of time and the peel isn't noticeable at all. I used a premade crust that is made without any corn syrup, added flavorings, etc. from a brand called Wholly Wholesome. Tasty but not too thick so it doesn't overwhelm the peachy flavor. My pie was so good and has great peach flavor. It's not runny at all and slices so well. Thanks for the recipe!

Yum. Will make again - used einkorn all purpose flour and kept dough chilled while assembling. Thanks to all who mentioned frozen peaches - I did not have a source for fresh Freestone so went with frozen with encouragement from earlier reviewers. Thawed in the bag (somewhat) then treated like fresh. Great flavor and not soupy, runny, gooey, or soggy - Thank you, Chef John! PS - A+ Video :-)

I put a crumb crust on the pie, my husband loved it. Next time I'll use a deeper dish pie plate as I had some run-over, or I'll just use less peaches. I started with more than called for in the recipe.

I'm not much of a baker but gave this a try. Entire family said it was the best apple pie ever! Followed the exact recipe.

This was the first time I attempted peach pie. It turned out great. I followed the recipe exactly.

Made this peach filling exactly as directed and it set up beautifully and tasted wonderful. I did my own pie crust but followed the peach recipe and it was perfect. Will make it again and again.

best peach pie ever!!! dont change a thing

Delicious! Will make again!

Wasn’t sweet enough. Probably would omit the lemon juice. Made it too tart

Following the recipe exactly yielded a PERFECT pie! Thank you Chef John for an easy to follow and detailed recipe. My family loved it!

The recipe is simple, just tweaked it with 1/4 cup less white sugar, plus perforated in a few places then baked the bottom pie crust for about 8 minutes. I made the pie twice but this time attempted the lattice pattern.

PERFECT Peach Pie! Fabulous!

My first attempt at a peach pie was many years ago. It was a complete disaster. Peach soup is what it looked like, which is why I couldn't bring myself to try a bite of it. When I saw Chef John's recipe, I decided to try one more time. I followed the directions exactly, and it turned out perfect. Everyone loved it including myself. Yes, I will make this again. It was worth the effort. For the record, I watched it three times. :)

OUTSTANDING! I made this tonight and put into smaller pies. Single serving pies. We loved them!

Made it exactly as directed with two exceptions. I cut out the unsalted butter but substituted it with salted butter. I and skipped the salt in recipe. As always, I steal all of Chef John's recipes.

Loved this peach pie filling. Chef John always comes through with a great recipe. I loved the video and made a beautiful lattice crust for my two pies. Thank you for a great recipe. I didn't change a thing, it's perfect!

This is a wonderful recipe. Chef John solved my watery-pie syndrome and loved the slight kick of the cayenne. Another one for my favorites list.

I ended up making one change which was accidental. I didn't have enough peaches. To make up the difference I added mangos. Everyone loved it. It didn't change the taste because the peach nectar was strong.

Delicious! I only had 1 crust so, no lattice top, but was still a hit with the family.

Delicious! Forgot the butter on top, still tasted very good. Cayenne works in this!

Absolutely by far best pie I have ever made. It was a lot of wort, but well worth it!!

This is the perfect peach pie, and although it's my policy to never follow a recipe exactly, I went with the many reviews and followed it to a tee. The result was PEACH PERFECTION...my Mom who's the best pie baker EVER and who isn't eating much sugar right now actually asked if she could keep the last slice of pie for herself when our picnic ended! Haha....! Thats all I need to know; Mom approves so this is a keeper recipe forever.

This is a wonderful recipe and it turned out fantastic! I’m becoming more and more of a Chef John fan!! Very easy and so delicious!

The only difference with my recipe was that I used frozen peaches (home frozen). I had a lot more liquid but when I reduced it as instructed I had more syrup but it did not affect the consistency. As usually Chef John is perfection!!! The photo will show that I am not the best on crust but it was great! (I did use the wrong size - shoulda gone with the 9")

Definitely will make again. His techniques for reducing the juice down is brilliant.

Delicious! I wasn't brave enough to use the cayenne though, and substituted it for nutmeg...yum!!! Will definitely make this again.

Peach filling is wonderful and easy to do though my peaches were NOT stone free, still it only took time.

This is a wonderful recipe. I cut back the sugar to about 3/4 of a cup because I prefer pies to be less sweet. I also cut out the cayenne but I added about 1/3 cup of peach schnapps to the syrup. Perfect consistency, not too watery. Tastes amazing. Definitely making this again next peach season. I love the technique of boiling down the juices to make a syrup, I'll use that in other recipes as well.

Simply amazing!

Best peach pie I have ever made!

One of the best pies I ever made. (altho that is not a high bar...)

Yay Chef John. You make me better than I really am. You had me at Prime Rib and I've been a super fan ever since.

This pie is outstanding! I made it 3 times last peach season. Everyone who tried it, LOVED it..! We just picked up a bushel of peaches from a local orchard, and I am about to make this pie again. Wondering if anyone knows - can I make & freeze the filling? Or would it be better to cook and freeze the finished pies? I want to have this awesome pie on hand over the holidays. Feed back is welcome!! :)

Peaches were very ripe so used a melon scoop to clean out center. Used gluten free flour, other wise followed recipe.

Loved it ! I had an abundance of fresh ripe peaches and decided to give this recipe a try. I omitted the cayenne pepper but followed everything else exactly as written. I loved the fact that the filling wasn't too runny and it was not too sweet either. It was just right. I will definitely make this again. I think next time I will add a dash of nutmeg. This recipe is a keeper.

This was an awesome recipe. Everyone enjoyed it. Thanks

Exelant peach pie, served warm with vanilla ice cream, just remember to leave room for it. You won't be disappointed.

Absolutely amazing peach pie. I left out the cayenne pepper due to an allergy and it was still amazing! I used a pie crust recipe from all recipes as well. It’s my no fail crust recipe and the two combined were phenomenal.

If you blanch the peaches before baking, then I would recommend not baking as long. I baked for 40 minutes and it was just right

Absolutely amazing peach pie. I left out the cayenne pepper due to an allergy and it was still amazing! I used a pie crust recipe from all recipes as well. It’s my no fail crust recipe and the two combined were phenomenal.

Made this for the first time today and boy did I get rave reviews! This is the best peach pie I’ve ever made, thank you! I did skip the cayenne though because I’m a chicken but followed everything else to a tee.

Amazing just as is.

This was delicious! It was a family affair. Collected the peaches off of the tree in our front yard. Prepared them and with the help of our 5-year old it turned out great. Made a crust from scratch. And now we are happily getting fat eating this amazing pie. Thank You

This is very easy to prepare especially when I cheated with store bought dough due to a time crunch. When my peaches go ripe in a day due to a heat wave this is a perfect go to before they hit the garbage with bruises. You don't taste the pepper but it sure enhances the lovely peach flavor with richness. Its not too sweet and the taste of the peach is the star. A big hit in my house will make again for sure. I didn't have to cook it a hour so keep a eye on it.

Unfortunately I could only get fresh clingstone white peaches but it was very tasty regardless! It would have been more colorful with the freestone however everyone raved about it. I'll definitely make it again!

Will make again -- the peaches are the star.

Best peach pie ever. I didn't have a lemon so I substituted lime juice, which works just fine. Chef John rocks!

I made it but I used the old fashioned lard pie crust like my mom always did just for respect for her

This was a great pie, but I honestly didn't care for the hint of cayenne in it. I thought it made it taste like the peaches were cut on a dirty cutting board. Everything else about the pie was perfect though!

It was honestly the best pie I made yet. Thanks for the recipe and looking forward to seeing more from you!!