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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

325.4 calories; protein 2.6g 5% DV; carbohydrates 47.2g 15% DV; fat 14.3g 22% DV; cholesterol 6.6mg 2% DV; sodium 223.5mg 9% DV. Full Nutrition

Reviews (286)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2015
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. 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". Read More
(128)

Most helpful critical review

Rating: 3 stars
08/11/2016
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. Read More
(2)
350 Ratings
  • 5 star values: 321
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/25/2015
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. 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". Read More
(128)
Rating: 5 stars
07/20/2016
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 frozen, I pulled them out of the pans and placed them in gallon-size ziploc bags and froze them for future pies. Read More
(55)
Rating: 5 stars
07/21/2015
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 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! Read More
(37)
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Rating: 5 stars
07/13/2015
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 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. Read More
(17)
Rating: 5 stars
09/20/2014
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 they were perfect to give me the syrup I needed. It came out perfect & everyone loved it! Read More
(15)
Rating: 5 stars
09/04/2015
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 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. Read More
(14)
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Rating: 5 stars
08/07/2015
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 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! Read More
(12)
Rating: 5 stars
09/20/2014
This peach pie is perfect!!! Read More
(11)
Rating: 5 stars
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. Read More
(10)
Rating: 3 stars
08/11/2016
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. Read More
(2)