I spotted this recipe over on eatocracy last summer and immediately noticed it had 2 things going for it.
1. You can never go wrong with a recipe from America’s Test Kitchen. Ever.
2. Pectin was in the list of ingredients. Which is totally weird.
So I tried it and it was magic in my mouth. I served it up with some homemade vanilla bean ice cream and it was the perfect combination. Go figure that if it’s been tried and tested by America’s Test Kitchen it’s going to make your mouth water {and your house smell freakin’ amazing too!}.
Ingredients
3 pounds peaches, peeled, pitted and cubed
1/2 cup plus 3 tablespoons sugar
1 teaspoon grated lemon zest plus 1 tablespoon juice {I only used juice because I didn’t have a fresh lemon}
1/8 teaspoon salt
2 tablespoons low- or no-sugar-needed fruit pectin
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 double pie crust {my favorite pie crust recipe}
1 tablespoon cornstarch
1 egg {for egg wash}
Extra sugar to sprinkle over the top of the pie {I used sparkling sugar}
In a large mixing bowl, combine peaches, 1/2 cup sugar, lemon zest and juice, and salt. Set aside at room temperature for about 30 minutes. While peaches are resting, combine pectin, cinnamon, nutmeg, and 3 tablespoons sugar in small bowl and set aside.
Roll both pie crusts into {2} 12-inch circles on lightly floured counter. Set one pie crust aside and transfer the second one to a parchment paper lined baking sheet. With a sharp pairing knife or pastry wheel, cut crust into ten 1 1/4-inch-wide strips. Freeze strips on the sheet until frozen, about 30 minutes.
Fit the remaining pie crust into a greased 9-inch pie dish. Fold the edges over and crimp as desired, wrap and refrigerate until dough is firm, about 30 minutes or so.
Adjust your oven rack to its lowest position and heat oven to 425 degrees.
Using a colander set in a large bowl, drain remaining peach mixture. Return peach pieces to bowl, toss with cornstarch and set aside. Transfer captured peach juice to a large skillet, add pectin mixture, and whisk until combined. Cook over medium heat about 5 minutes or until mixture becomes slightly thick and pectin is dissolved, stirring often. Remove from heat, and stir in peach pieces.
Remove crust-lined pie plate from fridge and pour in peach mixture.
Take the frozen strips from the freezer and let stand at room temperature until softened slightly but still quite cold.
Place dough strips in a criss-cross fashion on top of the peach mixture {you can do some fancy lattice work here or any design your little heart desires!}.
Apply egg wash {water+egg} and sprinkle sugar on top of crust.
Place the pie on a baking sheet and bake until crust begins to brown, about 25 minutes. Rotate the pie and lower the oven temperature to 375 degrees. Continue baking for about 35 minutes or until filling is bubbly at the center. Let cool completely before serving. Enjoy!
Be sure and check out My Favorite Pie Recipes
Butterflyweed says
I WILL be making this! I too love the way America’s Test Kitchen recipes taste. They are always so yummy, and they always have a couple of pain in the neck extra steps to the recipe. That makes them off the chart good.
Mavis says
Those extra steps are annoying but make all of their recipes turn out so good!! So I suffer through them because of the final product!
Rose says
Ohhhhhhh… Thanks for posting this recipe. Peaches are on sale this week!
Mavis says
Go snatch some up and give this recipe a try. I swear you won’t regret it. In fact, buy lots of peaches. You might even want to make a second.
Amanda S. says
Fun fact–I recently learned that America’s Test Kitchen is about a 60-second walk from my work! I used to walk by it all the time to and from the subway and didn’t even know! Too bad they don’t offer samples from their daily cooking adventures!
Mavis Butterfield says
No way!!! You are right, too bad they don’t offer free samples to passerby’s. I bet their crew gobbles them up though.
Tiffany F says
Never been a big fan of fruit pies but this one looked SO good I had to try it. We had friends over tonight and everyone LOVED it! Four adults and seven kids all in agreement. Will be heading back to the store tomorrow for more of the $.77/lb peaches to make more! Thank you!
Mavis Butterfield says
It’s a keeper Tiffany!!! 🙂 So glad you liked it.
CJ says
The ATK recipe has a couple of extra steps…making a paste out of 1 cup of the peaches before straining and measuring out only 1/2 cup of the liquid so that extra-juice peaches don’t make for a soupy pie. I agree….ATK recipes are always amazing!!
CJ says
Sorry…extra-juicy peaches, not extra-juice peaches. My fingers were too fast!
Eva says
It is a very good recipe! I’ve made it twice. EXCEPT:
1) Would have been nice if ATK told you what to do if you don’t end up with 1/2 cup peach juice. I ended up with a quarter cup this time [the last of the Michigan peaches @ start of October] so I was forced to make up the difference with water. Too late to run to the grocery to look for peach juice.
2) you can’t mash peaches “into a coarse paste” with a fork ! If ATK did that they must have big stout forks and big stout muscles! And DARN big on patience too! Darn! Lacking a meat grinder I used a mallet with peaches in between wax paper. THEN afterwards you can start to use of fork – but not a fork right off the bat, it’s absurd!
Eva says
Also the link for “pie crust recipe” above, leads to error 404. Page Not Found. Dead link. (Your web pages have a LOT of those! i.e leftover turkey pot pie, and about a dozen others that I can’t recall just now)
Lilly says
Would it be okay to use liquid pectin ?