This dish is a perennial favorite! I get asked for the recipe each time I make these squash rolls. When I tell people that they are produced from winter squash, they find it hard to believe. Fresh out of the oven is when these tasty rolls are at their best.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 10 |
| Yield: | 1 (10-inch) pie |
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, or to taste
- 1 tablespoon white sugar, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together peaches, 1/2 cup sugar, and salt in a large bowl until combined; let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to the bowl.
- Bring juices in the saucepan to a boil; reduce heat to medium-high and cook until mixture thickens to a syrup, 5 to 10 minutes.
- Whisk together 1/2 cup sugar, flour, and cornstarch in a medium bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; sprinkle with flour mixture and toss to coat. Pour hot peach syrup over peach mixture and stir.
- Roll out one pastry into a 12-inch circle. Press into the bottom of a 10-inch pie plate. Pour peach filling into crust, tap the pie plate against a flat surface to settle filling, and dot with butter.
- Roll remaining pastry into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
- Lay 5 pastry dough strips evenly over the top of pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of lattice strips under bottom crust and crimp crust to seal. Brush cream over the top and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until crust is browned and filling is bubbly, about 1 hour 15 minutes. Cool completely before slicing.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 224 mg |
| Sugars | 28 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
The kind of pie we dream about. Best peach pie I’ve ever made.
The pinch of cayenne!! Who knew!!
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.
Love the recipe! The pie crust brushed with heavy whipping cream & sugar turned out very beautiful.
Best peach pie, with fresh peaches. I ended up using 5 LARGE Colorado peaches. I followed the video step by step, and it turned out amazing. I did cook it 5 minutes longer.
Best peach pie EVER.
It’s an excellent recipe! Love the extra juices poured over the peaches. Love Chef John’s recipes and presentations.
I Loved it, I am a true Peach Lover and this pie was a definite to do. I thought it would be hard making the crust but it was no trouble at all. Everybody loved it and asked for the recipe, I Happily obliged them.
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.
Love it! Followed it as written and it came out perfect. My kids love to make this recipe too, and it’s become somewhat of a summer tradition when peaches are in season. Thank you Chef John!
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.
Best fresh peach pie I have ever had!
Making this a second time…since it was so good the first time.
I followed the recipe except I didn’t add the Cayenne Pepper. It is the Best pie that I have made, and I have made a lot of pies!! I used Ontario (Canada) peaches which I find to be the best in Canada. Next time I will decrease the sugar slightly. I will make this recipe again and again!!
Wow! This pie was absolutely delicious. I’ve never made a pie before, so I was a little hesitant to do so. I Followed the recipe exactly. The only thing I would do differently next time is I would add a few pinches of Cayenne pepper. My man said this pie is a 10 Don’t be afraid of the cayenne pepper folks. I used Trader Joe’s piecrust as it is highly rated, it was darn tasty.
Edit – I used 2/3 cup sugar this time and decided to omit the strained syrup and save for my breakfast waffles. I needed to use up a few overripe peaches so they were pretty sweet and glad I didn’t add the syrup. I’m eating a slice at 10pm and it is delicious! Chef John has great recipes so I normally don’t mess with them but I did tweak this one slightly and here is my reasoning – decreased sugar to 3/4 cup because my Palisade (Colorado) Peaches are super sweet and I don’t like anything extra sugary. I also skipped the corn starch. I don’t like the gummy aftertaste so I never use it. I didn’t peel the peaches because it’s a waste of time and the peel isn’t noticeable at all. I used a premade crust that is made without any corn syrup, added flavorings, etc. from a brand called Wholly Wholesome. Tasty but not too thick so it doesn’t overwhelm the peachy flavor. My pie was so good and has great peach flavor. It’s not runny at all and slices so well. Thanks for the recipe!
Yet another winner from Chef John! We loved this. I used 3 pounds of peaches and tossed in a handful of fresh cranberries. I did omit the cayenne. Sister requested “any kind of pie – surprise me” for her birthday cake. She was very happy with this.
Nice recipe I was a little heavy-handed with the cayenne but still was delicious
Made this for our Independence Day BBQ. It was delicious. Followed the recipe exact. Even have measuring spoons that say ‘Pinch’, Dash and Smidgen so a pinch of cinnamon and cayenne no problem…Only one little recommendation: Keep the recipe nearby. Never leave the syrup cooking while you run to check the recipe. Good thing I used a non-stick pan. Had to proceed without the syrup and it was still DELIGHTFUL. Thank you Chef John!
Absolutely delicious!! Very easy to make, lattice or no lattice. The only thing I left out is the cayenne pepper. For me it would not work. Tried in another Chef John’s creations and I didn’t like it at all.
I added some tapioca to it as it seemed a little soupy before baking. I only had about 1.25 pounds of cut peaches I had frozen from this past summer. I think I also accidentally reduced the sugar to 3/4 cup but it came out absolutely perfect! Baked for 1 he and 5 minutes at 350.