Desserts Pies Fruit Pies Peach Pie Recipes Chef John's Peach Pie 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 248 248 248 248 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. I Made It Print Nutrition Facts (per serving) 325 Calories 14g Fat 47g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved