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Peach Pie

Chef John
Print Recipe
Course Dessert

Ingredients
  

  • 3 lbs Fresh peaches, peeled and sliced
  • 1 cup white sugar, divided
  • 1 tiny pinch salt
  • 1/4 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 1 pinch ground cinnamon
  • 1 10" double crust pie
  • 1.5 tbsp butter, tiny cubes
  • 1 tbsp heavy whipping cream to taste
  • 1 tbsp white sugar to taste

Instructions
 

  • Preheat oven to 350F
  • Stir peaches, 1/2 sugar, salt in a bowl. Let sit 30 minutes.
  • Strain juices into saucepan.
  • Bring juices to a boil, lower to med-high, reduce to syrup (5-10 min)
  • Whisk 1/2c sugar, flour, cornstarch. Add lemon juice, pepper, cinnamon, and add to peaches.
  • Toss peaches in flour mixture. Pour syrup on top and stir.
  • Roll pastry to fit 10" pie plate.
  • Pour peach filling into shell, tap to settle filling, dot with butter.
  • Roll remaining pastry to 11" circle, cit into 1" strips using paring knife or pastry wheel.
  • Weave 5x5 lattice. Fold ends under and crimp.
  • Brush cream on top, and sprinkle with sugar.
  • Bake until browned and bubbling - about 75 minutes.
  • Cool completely.