Recipe by Chef John
"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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fresh freestone peaches, peeled and sliced
white sugar, divided
1 tiny pinch
pastry for a 10-inch double crust pie
1 1/2 tablespoons
butter, cut into tiny pieces
heavy whipping cream, or to taste
white sugar, or to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Peach Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 128
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