Fresh Peach Pie

Name: Fresh Peach Pie
Yield: Serves 8
Cuisine: US & Canada
Ingredients: 3 pounds (1361 grams), peaches, peeled, quartered, and pitted, each quarter cut into thirds; 1/2 cup (3 1/2 ounces; 99 grams) plus 3 tablespoons, sugar; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 1/8 teaspoon, salt; 2 tablespoons low- or no-sugar-needed, fruit pectin; 1/4 teaspoon, ground cinnamon; Pinch, ground nutmeg; 1 recipe double-crust, pie dough (see "Before You Begin" for our recommendations); 1 tablespoon, cornstarch

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By Andrew Janjigian

Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

Desserts or Baked Goods

The juiciness of a perfect peach is sublime—except when you want to bake it into a pie.

SERVES8

TIME2 hours, plus 30 minutes macerating, 30 minutes freezing, 30 minutes chilling, and 3 hours cooling

has video

WHY THIS RECIPE WORKS

Juicy summer peaches usually produce soupy peach pies. We corralled the moisture that peaches give off during cooking in a number of ways. First, we macerate the peaches to draw out some of their juices and add back to the filling only a sp...

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