Peach Pie

Steps

• Macerate: Toss the sliced peaches with the sugar and lemon juice and let sit.
  ⏱ Start 30 min timer

  Tip: Peaches can release more liquid than almost any other fruit in this book. This maceration step matters more here than for a firmer fruit.

• Filling: Drain the peaches thoroughly over a bowl, reserving the juice. Simmer the juice in a small pan until reduced by half and syrupy.
  ⏱ Start 8 min timer
• Filling: Whisk the cornstarch into the reduced syrup off the heat, then toss back through the drained peaches with the cinnamon if using.

  Tip: This removes the excess water directly rather than trying to thicken around it — piling on more starch alone tends to leave the filling gluey rather than actually fixing the wateriness.

• Assemble: Roll out one disc of pastry and fit into a 9-inch pie pan. Fill and top with the second disc or a lattice, crimping and venting if solid.
• Bake: Brush with egg wash and bake at 220°C (425°F) for 20 minutes, then reduce to 190°C (375°F) and continue until deeply golden and bubbling.
  ⏱ Start 30 min timer
• Cool: Cool at least 3 hours before slicing.
  ⏱ Start 180 min timer