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How to Make Chef John's Peach Pie - A Step-by-Step Guide

Chef John's Peach Pie is a classic summertime dessert that captures the sweet and juicy flavors of ripe peaches. This timeless recipe brings together the perfect combination of flaky crust and luscious peach filling, creating a pie that is both comforting and indulgent. Whether you're hosting a backyard barbecue or craving a taste of nostalgia, this Peach Pie is sure to be a hit with everyone at the table.

What makes Chef John's Peach Pie stand out is the emphasis on using fresh, in-s...

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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 14.1 ounce package double-crust pie pastry, thawed
  • 1 ½ tablespoons butter, cut into tiny pieces
  • 1 tablespoon heavy whipping cream, or to taste
  • 1 tablespoon white sugar, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 25 mins
  • Additional Time: 20 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 10
  • Yield: 1 (10-inch) pie

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together peaches, 1/2 cup sugar, and salt in a large bowl until combined; let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to the bowl.
  • Bring juices in the saucepan to a boil; reduce heat to medium-high and cook until mixture thickens to a syrup, 5 to 10 minutes.
  • Whisk together 1/2 cup sugar, flour, and cornstarch in a medium bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; sprinkle with flour mixture and toss to coat. Pour hot peach syrup over peach mixture and stir.
  • Roll out one pastry into a 12-inch circle. Press into the bottom of a 10-inch pie plate. Pour peach filling into crust, tap the pie plate against a flat surface to settle filling, and dot with butter.
  • Roll remaining pastry into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
  • Lay 5 pastry dough strips evenly over the top of pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of lattice strips under bottom crust and crimp crust to seal. Brush cream over the top and sprinkle with 1 tablespoon sugar.
  • Bake in the preheated oven until crust is browned and filling is bubbly, about 1 hour 15 minutes. Cool completely before slicing.

    • Nutrition

    325 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 7mg
    • Sodium: 224mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 2g
    • Total Sugars: 28g
    • Protein: 3g
    • Vitamin C: 44mg
    • Calcium: 19mg
    • Iron: 1mg
    • Potassium: 64mg

    Categories

    Dessert recipes
    Pie recipes
    Fruit pie recipes
    Peach pie recipes
    Summer pie recipes