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Chef John's Peach Pie
Chef John's Peach Pie
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
135 minutes
Try Chef John's luscious peach pie with a stunning lattice crust for a sweet, juicy summer treat.
Ingredients:
  • 3 pounds fresh freestone peaches, peeled and sliced
  • 1 cup white sugar, divided
  • 1 tiny pinch salt
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 pinch ground cinnamon
  • 1 pastry for a 10-inch double crust pie
  • 1.5 tablespoons butter, cut into tiny pieces
  • 1 tablespoon heavy whipping cream, or to taste
  • 1 tablespoon white sugar, or to taste
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C).
  • Combine fresh, juicy peaches with 1/2 cup of sugar and a pinch of salt in a large bowl. Allow the flavors to meld for 20 to 30 minutes. Then, separate the juices from the peaches by straining them into a saucepan, and place the peaches back in the bowl.
  • Bring the flavorful juices to a lively boil in a saucepan, then lower the heat to medium-high and simmer until the mixture transforms into a delightful syrup, which should take around 5 to 10 minutes.
  • Combine 1/2 cup sugar, flour, and cornstarch in a bowl. Mix lemon juice, cayenne pepper, and cinnamon with peaches, then toss with the flour mixture. Pour the hot peach syrup over the mixture and stir well.
  • Flatten one pastry into a 12-inch circle, then line the bottom of a 10-inch pie plate with it. Fill the crust with peach filling, tap the pie plate gently on a flat surface to level the filling, and dot with butter.
  • Shape the remaining pastry into an 11-inch circle and slice into 1-inch strips using a paring knife or pastry wheel.
  • Arrange 5 pastry dough strips evenly over the pie filling. Intertwine the remaining pastry strips to create a beautiful lattice top. Tuck the edges under the bottom crust and press to seal. Brush with cream and sprinkle with 1 tablespoon of sugar for a sweet finish.
  • Bake until the crust is golden brown and the filling is bubbling, approximately 1 hour and 15 minutes. Allow it to cool completely before slicing.

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