Chef John's Peach Pie Recipe -
Chef John's Peach Pie Recipe
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Chef John's Peach Pie
See how to make the perfect summer pie with a gorgeous lattice top. See more
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Chef John's Peach Pie

Recipe by  

"Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup."

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Ingredients Edit and Save

Original recipe makes 1 10-inch pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 15 mins

    2 hrs 15 mins


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

Sep 20, 2014

This peach pie is perfect!!!

Sep 22, 2014

This pie is PERFECT!!! Man its good!! I had an abundance of peaches and pears that I bought from the public market that I needed to use up so I decided to to use both! yummmm it made a Delicious combo :) Thank you again Chef John for another Excellent recipe!!


12 Ratings

Sep 04, 2014

This pie is absolutely fantastic. I followed recipe exactly as written. Thanks Chef John for another delightful recipe.

Feb 28, 2015

Ok. So this pie turned out to be really good, but it tasted like a boxed pie.... I guess the chef knows exactly what he's doing by making it taste and look like a perfect frozen pie.

Sep 20, 2014

This is a keeper. It's now my go to for peach pie. Only thing I did different was to let the peaches & sugar set overnight because the peaches weren't really completely ripe. The next morning they were perfect to give me the syrup I needed. It came out perfect & everyone loved it!

Feb 08, 2015

Wow...I was worried because I used a different peach and they were not ripe. It is February in New Jersey, peaches are just not in season. The pie came out picture perfect and tasted amazing!! The pie was gobbled up immediately. I can only imagine that in the spring and summer that this recipe will even be more incredible with better peaches available! Thanks John, you inspired me to make this!!

Sep 13, 2014

Beautiful, delicious pie!! I highly recommend this recipe! I followed it exactly as it says except omitted the cayenne pepper, because I didn't have any. But I really don't think it was needed. Will definitely make this again and again!

Sep 07, 2014

I made this with white peaches and the rest of the recipe exactly as mentioned. It came out perfect!


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  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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