*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.
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!
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.
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!