Chef John's Peach Pie Recipe

Five star all the way. Now getting ready to make this a third time. My wife is a pie baker supreme, but has been very busy with her business lately, and thus, if I want dessert, I have to do it. No, I'm not complaining. I love to cook, but would never do a pie, since that was her kingdom. Her being so busy, gave me an opportunity to make a pie and not hurt her feelings. This was my first venture into the world of pie making, and it was highly successful. She loved it!!! Thanks Chef John. This filling is fantastic. Attention all you DIVAS out there. Make this as is. Don't send a review in saying you used whole wheat flour to make it more healthy or used less sugar because it seem like too much from your vast experience. As Nilke says, "Just do it".

I never tell folk it has cayenne unless they admit to loving it first. I feel that the cayenneI in just the right amount is that "secret ingredient" little something something! I have made the filling portion of this recipe for two peach seasons now and it is my absolute favorite peach pie anywhere. You could say that my using only the filling changes it, but let's face it we all have our favorite crusts. I'm typically a lard butter girl (lardbutt LOL!) but I pair this with a 16 T butter 4 T Horizon brand solid vegetable shortening crust. (the little bit of shortening for tenderness) I follow the filling to a T, experimenting with how generous I want the pinch of cayenne to be from a scaredy cat pinch to a happy generous one. This last time I forgot the butter pats on the filled pie and it was still fantastic. Depending on the peaches I have had variations of baking time but for me, in my oven, I've needed to go longer on the pie bake time. This year I had to keep shoving it back in for a good 30 more mins, putting foil on edges as needed. I follow the part where he says Bake until bubbling!!! (I also look for their it not to look watery or clear peach juice wise but make sure to balance that with crust perfection. This years peaches were the wettest yet but the taste was still fantastic and the pie did thicken more overnight. I keep fruit pies on counter for a day plus and in the rare event more is left, I then move to fridge by end of 2nd day. This is a keeper, I can

This almost identical to my own creation, Caramel Peach Pie with which I was awarded a Blue Ribbon at the NY State Fair some 60 years ago. The differences: 1. No cayenne pepper 2. add 1/2 tsp Almond extract to the filling sauce. Good job, John, as usual.

Really tasty! I used 3 cans of sliced peaches in syrup, plus Pillsbury pie crusts. I was wary of the pepper, so I didn't use it! I was also afraid of having a wet pie, so I drained the peaches first, then added a tiny bit of the syrup back in after I mixed up all the ingredients. Then I got paranoid and took almost all the liquid out! The pie tasted excellent, but definitely needed more "goo" so next time I'll let the filling be a bit runny. I baked it for 1 hr., 15 min. and the next time I'll do 1 hr., 10 min. as I thought the crust was a bit dark and dry.

Best pie I’ve ever made!!! I made a few additions…I added 1/2 cup of raspberries to the peaches and used 1/2 cup brown sugar along with 1/2 cup of white sugar. Also added 1/4 cup of peach-flavored bourbon to make it a real Southern peach pie! Turned out great!

Nothing to change here. Very very nice pie. Second time I make it though, I grilled the peaches a little on a hibachi grill. Some mild charring that caramelised the natural sugars elevated the pie ever so slightly.

Probably the best pie I ever baked. I added a few Granny Smith apples to fill it in. Worked well. Finally figured out the best crust comes from using butter, not shortening as most recipes say. This is a great pie recipe to get a nice, firmly textured pie that doesn’t collapse when slicing. My favorite fruit season just got even better!

You can't go wrong with peaches from Bergman's Orchards in Port Clinton, OH, and you can't go wrong with a Chef John recipe. I made the pie exactly as stated and it came out fantastically! I did parboil the peaches for one minute, followed by an ice bath, to make peeling a breeze.

I found peaches that were over a half pound each and just couldn’t resist using this recipe. Refrigerator store bought pie crust is just fine. I prefer baking in my own glass pie pan. I gave this a heavy tablespoon of corn starch and also brought my syrup to about 220F. No one likes watery pie. Coated the top in lattice, then brushed on some coffee creamer and sprinkled in raw sugar. Excellent simple recipe.

Excellent! I used the canned peaches I had on hand, added a bit more cinnamon and 1/2 tsp of vanilla. Best peach pie I ever had.

Yum. Will make again - used einkorn all purpose flour and kept dough chilled while assembling. Thanks to all who mentioned frozen peaches - I did not have a source for fresh Freestone so went with frozen with encouragement from earlier reviewers. Thawed in the bag (somewhat) then treated like fresh. Great flavor and not soupy, runny, gooey, or soggy - Thank you, Chef John! PS - A+ Video :-)

Fantastic

Excellent pie. The pinch of cinnamon and cayenne (I used chipotle) is subtle but effective to offset the sweet. Will make this again. I made my pie crust using butter and bacon fat and that was a nice offset to the peaches.

Best peach pie since my mom’s! Awesome!!

Made it and felt like a hero.

Best peach pie I have ever tasted. Won't last long in this house.

I usually find Chef John's recipe fussy, but this one was fairly straight forward and easy, and the pie was delicious. I made one as a test, three of us finished it off in 24 hours. So I entered it in the local county fair; unfortunately, the judges' taste buds must have been off, because I didn't win : ( As well as being tasty, it was a beautiful pie.

Everything about this pie is perfect! Excellent tips. I have made lots of delicious peach pies over the years and this was the best ever!

Great recipe! I followed with only one exception being the cayenne pepper I deleted. The hardest part is waiting for Pie to completely cool because it smells heavenly! Definitely will be making again when fresh peaches are in season.

I might add a bit more lemon juice to add a bit of tart to the sweet. And gotta be careful with that cayenne!