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Chef John's Lattice Peach Pie

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PREP TIME
30 min
COOKING TIME
85 min
TOTAL TIME
135 min
SERVINGS
10 servings
Dessert
Chef John's Lattice Peach Pie
Ingredients
  • 3 pounds fresh freestone peaches, peeled and sliced
  • 1 cup white sugar, divided
  • 1 tiny pinch salt
  • 1/4 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 1/2 tablespoons butter, cut into tiny pieces
  • 1 tablespoon heavy whipping cream, or to taste
  • 1 tablespoon white sugar, or to taste
Instructions
1
To begin, preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, combine the peaches with half a cup of sugar and a pinch of salt in a large mixing container. Use a spoon to stir the ingredients together until they are fully incorporated; let them sit for 20 to 30 minutes.
3
Strain the accumulated juices from the mixture into a saucepan and return the strained peaches to their original container.
4
Bring the juices in the saucepan to a boil, then reduce the heat to a medium-high setting and cook until the mixture thickens into a syrup-like consistency, taking around 5 to 10 minutes.
5
In a separate bowl, whisk together half a cup of sugar, flour, and cornstarch. Add some lemon juice, cayenne pepper, and cinnamon to the peaches; sprinkle with the flour mixture and toss everything together to coat.
6
Pour the hot peach syrup over the peach mixture, stirring it in thoroughly.
7
Take one piece of pastry and roll it out into a 12-inch circle. Press the dough into the bottom of a 10-inch pie dish, making sure it covers the entire surface.
8
Pour the peach filling into the crust and gently tap the pie dish against a flat surface to settle everything evenly.
9
Dot the top of the filling with some butter.
10
Take the remaining pastry dough and roll it out into an 11-inch circle. Cut it into 1-inch strips using a paring knife or pastry wheel.
11
Lay the pastry dough strips evenly over the top of the pie, weaving them together to form a lattice-like pattern.
12
Fold the ends of the lattice strips under the bottom crust and crimp it to seal the pie.
13
Brush some cream over the top of the pie and sprinkle with a tablespoon of sugar.
14
Place the pie in the preheated oven and bake until the crust is browned and the filling is bubbly, taking around 1 hour and 15 minutes.
15
Once done, let the pie cool completely before slicing it into individual portions.