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
This pie is absolutely fantastic. I followed recipe exactly as written. Thanks Chef John for another delightful recipe.
This peach pie is perfect!!!
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!
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!
I made this with white peaches and the rest of the recipe exactly as mentioned. It came out perfect!
PERFECT Peach Pie! Fabulous!
* 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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