Chef Johns Peach Pie Recipes

CHEF JOHN'S PEACH PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
• Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
• Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
• Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
• Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
• Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.

CHEF JOHN'S PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
• Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
• Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
• Pour melted butter into a Dutch oven. Pour batter over the melted butter.
• Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
• Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

CHEF JOHN'S PEACH TARTLETS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
• Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
• Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
• Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
• Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
• Bake in the preheated oven until golden and bubbling, about 15 minutes.

CHEF JOHN'S PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
• Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
• Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
• Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
• Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
• Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
• Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.