Chef John's Peach Pie

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a large bowl, gently combine the sliced peaches, 1/2 cup of granulated sugar, and salt. Allow the mixture to macerate for 20 to 30 minutes, drawing out the natural juices. (30 minutes)

Recipe View Strain the accumulated peach juices into a saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer until the juices thicken into a luscious syrup, approximately 5 to 10 minutes. Set aside to cool slightly. (10 minutes)

Recipe View In a separate medium bowl, whisk together the remaining 1/2 cup of granulated sugar, all-purpose flour, and cornstarch. In the bowl with the peaches, add lemon juice, cayenne pepper, and ground cinnamon. Sprinkle the flour mixture over the peaches and gently toss to coat evenly. Pour the warm peach syrup over the mixture and stir gently to combine. (5 minutes)

Recipe View On a lightly floured surface, roll out one of the pie pastry disks into a 12-inch circle. Carefully transfer the pastry to a 10-inch pie plate, pressing it gently into the bottom and up the sides. Pour the peach filling into the prepared crust. Gently tap the pie plate on a flat surface to help the filling settle. Dot the top of the filling evenly with the small pieces of butter. (15 minutes)

Recipe View Roll out the remaining pie pastry disk into an 11-inch circle. Using a paring knife or pastry wheel, cut the pastry into 1-inch wide strips. (10 minutes)

Recipe View Lay 5 pastry strips evenly across the top of the pie. Weave the remaining pastry strips through the first set to create a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp the edges to seal. Brush the top of the lattice crust with heavy whipping cream and sprinkle evenly with the remaining 1 tablespoon of granulated sugar. (15 minutes)

Recipe View Bake in the preheated oven for approximately 1 hour and 15 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, tent the pie loosely with aluminum foil. Allow the pie to cool completely on a wire rack before slicing and serving. (75 minutes)