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My review
Chef John's Peach Pie
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Chef John
"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."
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Ingredients
2 h 15 m servings 325Original recipe yields 10 servings (1 10-inch pie)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 241297 Ratings
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Most helpful positive review
7/25/2015
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....
Most helpful critical review
8/11/2016
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.
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7/25/2015
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....
7/20/2016
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 ...
7/7/2015
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 ma...
7/13/2015
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 b...
9/4/2015
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 ...
9/20/2014
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 th...
8/6/2015
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 w...
12/17/2015
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.