Chef John's Peach Pie

Name: Chef John's Peach Pie
Total time: 135
Yield: 10
Ingredients: 3 pounds fresh freestone peaches, peeled and sliced; 1 cup white sugar, divided; 1 tiny pinch salt; 0.25 cup all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon lemon juice; 1 pinch cayenne pepper; 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

Recipe by John Mitzewich from allrecipes.com

Dessert 2 Hr. 15 Mins.

Ingredients

10 servings

•

3 pounds fresh freestone peaches, peeled and sliced
•

1 cup white sugar, divided
•

1 tiny pinch salt
•

0.25 cup all-purpose flour
•

1 tablespoon cornstarch
•

1 teaspoon lemon juice

•

1 pinch cayenne pepper
•

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

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.