Q1: Can I use a store-bought pie crust for this recipe?

Yes, absolutely! The recipe calls for a thawed, 14.1-ounce package of double-crust pie pastry, which refers to the refrigerated, ready-to-roll pie dough found in most grocery stores. Using a high-quality store-bought crust is a fantastic shortcut that makes this impressive pie much more accessible.

Q2: Why is there cayenne pepper in a peach pie?

It might sound strange, but a tiny pinch of a mild chili like cayenne is a classic chef's trick in sweet dishes. It doesn't add any noticeable "spiciness" or heat. Instead, it works in the background to subtly enhance and brighten the sweetness of the fruit, making the peach flavor taste even more vibrant and complex.

Q3: My lattice crust is browning too quickly, but the filling isn't bubbly yet. What should I do?

This is a common issue in pie baking! The best solution is to create a simple "foil tent." If you notice the edges or the top of your crust are getting perfectly golden brown before the filling is vigorously bubbling, simply take a piece of aluminum foil and lightly tent it over the top of the pie. This will shield the crust from the direct heat and prevent it from burning while the filling finishes cooking.

Q4: Can I make this pie with frozen peaches?

Yes, you can, which makes it a great dessert for any time of year. Use 3 pounds of frozen sliced peaches, and do not thaw them first . You can skip the macerating and draining step (Step 2 and 3). Simply toss the frozen peaches with all the other filling ingredients (sugars, salt, thickeners, spices, lemon juice) and place them in the crust. The baking time will be similar, but keep a close eye on it.

Q5: How do I store a fruit pie?

Fruit pies like this one, which have a high sugar content, are generally safe to be stored at room temperature for up to 2 days. Simply cover the pie loosely with a clean kitchen towel or a piece of foil. If you need to store it for longer, you can keep it in the refrigerator for up to 5 days.

Chef John's Perfect Peach Pie (No Soggy Bottom!)

Chef John’s Perfect Peach Pie (No Soggy Bottom!)

A classic recipe for a double-crust peach pie with a juicy, thick filling. The method involves macerating fresh, sliced peaches with sugar to draw out their natural juices. These juices are then strained off and cooked down into a rich syrup, which is later combined back with the peaches and a flour-cornstarch mixture to ensure a thick, not watery, filling. The pie is assembled in a 10-inch pie plate with a beautiful lattice top, brushed with cream, and baked until the crust is golden and the filling is bubbly.

Author: Evelyn
Prep Time: 1 hour
Cook Time: 1 hour 25 minutes
Total Time: 5 hours 25 minutes (includes cooling time)
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3 pounds fresh freestone peaches, peeled and sliced
1 cup white sugar, divided
1 tiny pinch salt
¼ cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon lemon juice
1 pinch cayenne pepper
1 pinch ground cinnamon
1 (14.1 ounce) package double-crust pie pastry, thawed
1 ½ tablespoons butter, cut into tiny pieces
1 tablespoon heavy whipping cream
1 tablespoon white sugar, for sprinkling

Instructions

Preheat the oven to 350°F (175°C).
Prepare the Filling: In a large bowl, stir together the sliced peaches, 1/2 cup of sugar, and a pinch of salt. Let the mixture sit for 20 to 30 minutes to release its juices.
Strain the accumulated juices into a saucepan and return the strained peaches to the bowl.
Bring the juices in the saucepan to a boil, then reduce the heat and cook for 5 to 10 minutes, until the mixture has thickened to a syrup.
In a separate medium bowl, whisk together the remaining 1/2 cup of sugar, the flour, and the cornstarch.
Stir the lemon juice, cayenne pepper, and cinnamon into the peaches in the large bowl. Sprinkle the flour mixture over the peaches and toss to coat.
Pour the hot peach syrup over the peach mixture and stir to combine.
Assemble the Pie: Roll out one half of the pie pastry into a 12-inch circle and press it into a 10-inch pie plate.
Pour the prepared peach filling into the crust and dot the top with small pieces of butter.
Roll the remaining pastry into an 11-inch circle and cut it into 1-inch strips. Weave the strips over the filling to create a lattice top.
Fold the ends of the lattice strips under the bottom crust and crimp the edges to seal.
Brush the lattice top with heavy cream and sprinkle with 1 tablespoon of sugar.
Bake: Bake in the preheated oven for about 1 hour and 15 minutes, until the crust is browned and the filling is bubbly.
Cool the pie completely on a wire rack before slicing to allow the filling to set.

Notes

A key technique in this recipe is macerating the peaches and then cooking down their juices into a syrup. This prevents a soggy bottom crust and creates a richer filling.
Using a lattice top is a classic and decorative finish for a fruit pie.
It is crucial to let the pie cool completely before slicing, which can take several hours, to ensure the filling is properly set.

Find it online: https://cookupjoy.com/peach-pie/