Chef John's Peach Pie
Description
This peach pie topped with a gorgeous lattice crust is Chef's John's recipe for the perfect summer dessert bursting with juicy, sweet stone fruit.
Ingredients
•
3 pounds fresh freestone peaches, peeled and sliced
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1 cup white sugar, divided
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1 tiny pinch salt
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1/4 cup all-purpose flour
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1 tablespoon cornstarch
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1 teaspoon lemon juice
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1 pinch cayenne pepper
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1 pinch ground cinnamon
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1 pastry for a 10-inch double crust pie
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1 1/2 tablespoons butter, cut into tiny pieces
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1 tablespoon heavy whipping cream, or to taste
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1 tablespoon white sugar, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
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.
5
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.
6
Roll remaining pastry into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
7
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.
8
Bake in the preheated oven until crust is browned and filling is bubbly, about 1 hour 15 minutes. Cool completely before slicing.