Chef John's Peach Pie

4.9
(399)
333 Reviews
259 Photos

This peach pie is above and beyond beautiful. The lattice design is also very practical. When making pie with something like peaches, the relatively open top allows lots of moisture to evaporate, which helps prevent the dreaded watery pie syndrome. That's also why we boil the excess juices into syrup.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on August 8, 2023
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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
Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

325 Calories
14g Fat
47g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 325
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 22%
Cholesterol 7mg 2%
Sodium 224mg 10%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 5%
Total Sugars 28g
Protein 3g 5%
Vitamin C 44mg 49%
Calcium 19mg 1%
Iron 1mg 7%
Potassium 64mg 1%

* 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.

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