Chef John's Peach 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

Directions Start with a 350°F oven. Mix peaches, 1/2 cup sugar, and salt in a large bowl; let sit for 20–30 minutes. Return peaches to bowl after straining juices into a saucepan.

Bring saucepan juices to a boil, then reduce heat to medium-high and cook until syrupy, 5–10 minutes.

Mix 1/2 cup sugar, flour, and cornstarch in a medium bowl. Toss peaches with flour mixture and lemon juice, cayenne pepper, and cinnamon. Stir hot peach syrup into peach mixture.

Make a 12-inch pastry circle. Press into a 10-inch pie plate bottom. Peach filling into crust, tap pie plate against flat surface to settle filling, dot with butter.

Use a paring knife or pastry wheel to cut remaining pastry into 1-inch strips from an 11-inch round.

Evenly place 5 pastry dough strips on pie. Form a lattice top using remaining pastry dough strips. To seal, fold lattice strips under bottom crust and crimp. Cover with milk and 1 tablespoon sugar.

Bake 1 hour 15 minutes in preheated oven until crust is golden and filling is bubbling. Cool fully before slicing.