I'm not sure if you actually get time to read all of your video and blog comments, but I wanted to let you know that my son, who is almost 6, absolutely adores watching your Food Wishes videos. He (among many things) wants to be a chef just like you when he grows up. We have made quite a few dishes from your videos already. He watched this video earlier today, and the lattice crust blew his mind. He wants to make this soon. Thanks for providing inspiration for the youth, along with beyond delicious recipes!
Made this and followed all your steps exactly. This was my first pie, first homemade crust, first lattice top - everything turned out fantastic :) Thank you!
Chef John: just made this pie. First peach pie, first lattice top. It exceeded all expectations! So darn good. Sweet, juicy peaches. Fantastic. I'm almost 70 years old, just expanding my skills. Thank you so much for the explanation and tips. We are uncomfortably full. But grinning.
I giggled throughout most of this video. Partially because this gentleman was funny but also because of that peculiar pitch in his voice. Either way I enjoyed the video. The recipe looks delicious, I especially loved the tip about the cayenne pepper and the lesson on how to make the lattice top was helpful.
I made this today for my dad for Father's Day, and I made the Strawberry Rhubarb Custard pie for my mum for Mother's Day...both were delicious! I am only just learning how to cook for myself (and for others, of course!), and had never baked a pie before. Thank you Chef John! Food Wishes is AWESOME, and so helpful and instructive! This week I am going to make the calamari marinara sauce and then the Spaghetti al Tonno!
Made this tonight and I can't tell you how easy and delicious this was. I was able to teach my 5 year old daughter how to make this and she did perfectly. So glad I came across this!
Yes this is 5 years old now but it’s about the most perfect.. ok that’s absurd, most perfect bits the perfect peach pie with lattice top video EVER. Swiftly moving, witty, expecting viewers to be halfway intelligent, with sly remarks dropped here and there and above all? Damn Good Peach Pie! And gorgeous. Chef John: made for this. Thanks, Chef. I always come back to this video tutorial when ’latticing’. And yes, I regretfully admit I just ‘verbed’ lattice.. and verb. :-/
Chef John! Brilliantly done recipe. I give it a rating of 3.14159. Top marks. Some might call this recipe peachy, yet it's far better than that. Blessings ChefMike
Yo hice mi primer pay hace 8 años con esta receta y la de la masa para cualquier pay, y desde ese entonces ha sido mi receta favorita y los pays que hago son los más elojiados en la familia 🥺❤️✨
That is the first peach pie I have seen that actually looks fantastic. Peach pie usually has this clear, funky gel and clammy, uncooked peaches, which is why it has traditionally been my least favorite pie. As usual, perfection, chef John! I'm going to try it. Thank you!
Hi, medical student and freelance food scientist here. This is long, so there’s a TLDR at the bottom. What Chef John says about cayenne is correct. We’re currently in the COVID pandemic and many people have lost their senses of smell, including me for thankfully only 4 days, so hopefully this brief and incomplete explanation of how taste and smell work won’t be too boring. We’ve all heard of the 5 tastes: sweet, sour, salty, bitter, and umami/savory. Maybe, though, we’ve been confused about that. I definitely was when I was a child and there were only 4 tastes. What about the flavor of an onion? Cucumber? The difference between chicken dark meat and light meat? There seems to be a vast world of flavors out there. Well, what scientists mean by that is, your tongue and some of your soft palate have complex structures designed to pick up only these 5 things. These are sent back to your brain via part of cranial nerve 7 (the facial nerve) which mostly allows your facial muscles to move, but the part that goes to your tongue senses the 4 tastes of sweet, sour, salty, and umami/savory. Bitter is picked up by cranial nerves 9 (glossopharyngeal n) and 10 (vagus n), which have various functions like playing part in your gag and cough reflexes (9), and giving parasympathetic innervation to most of the contents of your thorax and abdomen and allowing you to move your vocal cords (10), other than tasting bitter things. The vagus nerve has a lot of responsibilities. So what about all of the other tastes? Most flavors, I’m sure many know are actually smells! That’s right, the unique taste of a cucumber is actually an aroma, so it’s picked up by a different cranial nerve, #1, the olfactory nerve. That’s why when you lose your sense of smell with COVID or other respiratory viruses like the flu, you also lose a lot of your sense of taste. On my Instagram, I post a lot of food-related content, though it isn’t very curated. One of my most recent posts was back in September when I caught COVID right before I was eligible to take my third dose. It’s a long story that I can’t tell entirely, but what I can say is it involved a few people making the same chart errors and me interviewing a “wellness exam” patient who was actually concerned about chest pain (!) and COVID exposure (!). Anyway, two weeks later I had my first positive COVID test and a mandatory week off of work, and I was filled with existential dread, not because anything seemed wrong with my health other than fever, fatigue, and a lot of congestion and sneezing-I’m still young for now-it was because I couldn’t smell anything. At all. Cinnamon, black pepper, dried herbs like oregano, all were effectively a tasteless dirt-like consistency in my mouth. In that Instagram photo, I have a tomato, a red onion, and a cucumber-ingredients to make one of my favorite salads. I said “I may not be able to taste any of these things, but I know how to make them taste like something.” I had done some personal experiments. I found I could still taste these things: salt, vinegar, sugar, MSG, and cayenne. With these things, I was able to create a brine to marinate the veggies for my salad, and to my satisfaction, the following day I had a salad that didn’t taste like normal, but it tasted good. I still make the salad that way, and now that I can taste tomatoes and cucumbers again, I have found that it also draws out their juices and makes the marinated salad taste even better, but now I also add olive oil and black pepper. So, long tangent, but you may have noticed I said cayenne was something I could taste when I lost my smell. So what’s the deal with the spicy “flavor,” and why do so many foodies insist it’s as essential as salt? I mentioned how several flavors are detected already. Bitter is detected by cranial nerves (I’ll say CN) 9 and 10, and the other 4 tastes are detected by CN 7, and other things we consider flavors, such as the unique qualities of chocolate or vanilla, are really aromas detected by CN 1 in your nose. But other nerves supply your tongue as well. CN 12 (hypoglossal n) is singularly responsible for moving your tongue, and the ability to feel things on your tongue, like pain, pressure, or the texture of food is supplied by CN 5 (trigeminal n). CN 5 allows you to feel things all over your face, move your jaw, and feel things on your tongue… including heat and cold. Maybe you see where I’m going with this. Heat and pain are detected by similar if not the same receptors, and coldness is detected by another. Capsaicin is a chemical found in spicy peppers, but also a small amount is found in other foods like tomatoes. It activates your heat and pain receptors, which is why you should ALWAYS scrub your hands very well after handling any hot peppers, before you inadvertently touch your eyes or use the restroom. Distilled capsaicin from peppers is also used to make “pepper spray,” and if anyone ever offers you a hot sauce with something like a million Scoville units (units that measure how spicy something is), just use a drop or two to add a kick to another sauce. Do NOT do as I did one time and eat 2 chicken wings bathed in it, or you will find yourself desperately drinking milk, crying spicy-tears, and spicy-vomiting over the next hour, then after someone else drives you home, you will spicy-evacuate the other side. It isn’t a good time, so don’t do as I did and eat something that is about as hot as pepper spray as a wing sauce. They don’t even do that on Hot Ones. Menthol is a chemical found in mint plants such as spearmint and peppermint. Again, extracted menthol is used in things like peppermint candies and toothpaste. It activates the cold receptors. So there we have it: We have 5 tastes, a universe of aromas, and a sense of touch (somatosensation we like to say) that we experience as 2 “flavors” as well as the texture of food. These are mediated by 5 cranial nerves: CN 7 (4 tastes), CN 9 and 10 (bitter), CN 5 (spicy-hot, minty-cold, and texture), and CN 1 (countless aromas). = = = So what is the benefit of using cayenne? If you’re like me, you love spicy food. I actually had some mango earlier today that I lamented not having some tajín and chamoy to send it to the next level. Some people don’t like or can’t have spicy food, for example people with IBS*, ulcers or gastritis. * I am obligated to clarify the difference between irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD). IBD is an autoimmune disease which manifests as ulcerative colitis or Crohn’s, serious conditions that may lead to cancer unless proactively addressed-though not always, it’s still good to have doctors involved if you have either form of IBD. IBS, by contrast, is a kind of intolerance to certain foods such as (examples:) mushrooms, onions, garlic, or chocolate, which “trigger” an IBS flare up and cause diarrhea, constipation, or flatulence, perhaps a mix of all three. Living with IBS is a matter of lifestyle modifications and learning to identify and avoid your triggers and take certain over-the-counter products like imodium (not sponsored, this is just for example), milk of magnesia, or metamucil (again not sponsored) to respond to symptoms. IBS generally doesn’t impact life expectancy, but it can seriously alter quality of life if it means having to avoid something as common as onions. However, in very small quantities like 1/8 of a teaspoon or less, which is what Chef John uses in his recipes which are distributed over 4 or more servings, you actually can’t taste it and it likely (but don’t hold me to this and do as your personal GI doc says), at least in my novice opinion, won’t lead to a flare up of gastritis, an ulcer, or IBS. So what’s the point? It’s theorized that the little bit of heat-pain sensation or “nociception” causes your brain to pay more attention to the flavors of your food. That’s one reason why people like me get addicted to spicy food, but in the case of Chef John and his peach pie, a little goes a long way. You don’t want to taste the heat in this pie, but a little zip will cause your brain to pay more attention to the overwhelmingly buttery, flaky, sweet and tart, “peachy” flavors melding around in your mouth, plus a little creamy vanilla ice cream. Salt also brings out flavors, but in a completely different way. A dash of salt in any food (like when he’s macerating these peaches) is something we don’t question. It’s considered folk wisdom, but there’s a lot of science behind that as well. In summary, So trust me or Chef John or both of us when we insist that cayenne is a welcome addition to almost any food, even food that should not taste spicy. The way your nervous system interprets food can be “hacked” by a little capsaicin, which will draw out the flavors you can consciously detect even more.
I made this peach pie yesterday. It looked just as pretty as your's and tasted divine. Thanks for the recipe. I used a ready made crust, but next time I might be brave enough to try making my own crust.
It's nice to know that when I finish watching all of Chef John's videos, I can just start right back at the beginning and watch them all again having had the experience of making a bunch of the dishes that time and thinking about what to modify :)
OH MY!! Just made this peach pie. (My first pie ever!) We couldn't' even wait till it fully cools down and we dug in. Even then, hubby said it's the best peach pie he's ever had! Thanks, Chef John!!
Thank you, Chef John, this is absolutely delicious!! I cheated and bought my crust, but no matter! I also thought 1 cup seemed like an awful lot of sugar, so I cut it back to 2/3 cup, and I thought it was perfect!
You should add the lemon juice when you add the sugar and salt. Also, add the tablespoon of butter into the syrup, then toss the fruit in the syrup, then add it to the pie. This way all the fruit will have the syrup with butter on it.
I made this yesterday for a party and got a lot of compliments. The crust came out flaky and buttery. I had to pour out some of the syrup during baking though because it was too watery and flowing over the edge of the pie. After I did that, it came out beautifully, with just the right amount of fruit and syrup. It was delicious!
I just made your applied pie with the crust and it was amazing. This is going to be my next endeavor. I’ve learned so much from you chef John. Thank you!
"And remember, always feel free to rewind these videos, and watch them like twelve to fifteen more times to really get these techniques down; that way you really learn it, and it looks like I have more traffic than I really do" LOL!! I love this guy. And I like the way he makes this look easier. In fact, I like his way better than mine or any other way that I thought to do it. It really does look easier. I usually do one strip across and one strip down at a time. That's just what I thought up, but now that I think about it, it might be the same way??? lol Oh well, it gets done.
Every single recipe I’ve tried has been outstanding! Made this filling and did tarts, 1/2 the sugar and they were, past tense, delicious! Best on UA-cam by far!
Thank you for making me smile this morning!! I am off to make peach pie from my home grown peach tree..wish me luck!! Oh and look at that,I bought vanilla ice-cream yesterday....meant to be!!
Your humor in this video made watching the tutorial nice . I used your strategy for the latticework with my first pie ever. It turned out really nice. I posted a link to this tutorial with an image of my pie on Facebook so my friends could see.
that right there is a thing of beauty! my summer has been obsessed with peach this and peach that, but until I recently (tried your butter crust), I had no idea how easy pie making can be. thanks to you Chef John, I feel my baking cred on the street has grown exponentially..... along with my waist line. ;D Love you dude!
I've got one of these in the oven right now. Weaving the lattice must mystify me somehow. I watched this video twice before making my pie, and when it came time to do the weave, I realized I was doing it wrong and had to stop and watch the video again. Once you "get it" it is actually very easy and I think would be great for the upcoming apple pie season. Later in the day-Wow! that was a delicious pie. I am even more convinced that gathering the juices and reducing them to a syrup trick would improve an apple pie too.
Referred to your video today for the filling. Also adding crimping edged is harder with nails but kinda got it done. Used grandma's enamel pie plate for the occasion. Thanks Chef John!
Wow, this video was publishes exactly four years ago today! I just bought a whole flat of beautiful peaches at the market, and thought to myself, "I bet Chef John some ideas on how to use all of these peaches." Peach pie, perfect!
Chef John, I was making peach pie today and was looking for a Food Wishes peach pie recipe! I went ahead and made it and it was fantastic! I can't wait to try yours in a few days.
Gorgeous. They don't do pies in France (but as you know, the pastries here are superb) and never this! I hope to make a late-season damaged fruit haul, pick over the stuff, and I love making French puff pastry, all day getting back to it for another roll-out. Really good demonstration and explanation. Easy uprate. Thank you.
OMGGGGG....so scrumptuous!!!! gotta make this as soon as possible. thank you Chef John...love you...you are a gem!!! hope my lattice comes out like yours!!! that's my Food Wish!!!
Not since Julia Child and Jacques Pepin's glorious videos respectively (oh yes and an honourable mention to Titli's Busy Kitchen) have I completely enjoyed watching a cookery video as much....wonderful food, commentary, technique, and humour! Aloha from Hawai'i and I know you too Chef John would always end a cooking video here in the Hawaiian Kingdom (yes, it's true) with "E hele mai e 'ai!
Hi Chef, definietely going to make this tonight....I always enjoy watching your video, the fact is which ever recipes I tried always came out delicious. Thank you so much for sharing especially people like me needs inspirations to cook. 😊.... thank you! very organized the ingredients step by step so easy to follow....like that very much too.
If the peaches (or other fruit/veg) are too ripe to peel with a regular vegetable peeler.....the tomato peeler in those 'peeler trios' works like a charm. They really save tomatoes that are a touch overripe with that nasty wrinkled skin.
Hey I have been looking through the pie/cheesecake videos. I had heard again and again about your mom's method, so I figured you'd mention her again here, and you did, but I'm really glad you shared the video of her making the key lime pie. I'll bet that's a great memory. Thanks for doing what you do!
Oh my gosh...you dredged up memories of my grandma making peach cobbler on Saturday afternoons for Sunday dessert (and you think waiting for it to cool was difficult?!).
You should not be allowed to post videos until the 10th and the 25th when it's payday cause watching this when I've got a gurgling empty belly and nothing in the house til Monday is killing me!! haha Love your stuff Chef John!!
Here's a pro tip: Instead of a lemon slice squeeze an orange slice! It brings out the fruity flavor of the peaches and makes it so much more delicious!
Check out the recipe: www.allrecipes.com/Recipe/239145/Chef-Johns-Peach-Pie/
I'm not sure if you actually get time to read all of your video and blog comments, but I wanted to let you know that my son, who is almost 6, absolutely adores watching your Food Wishes videos. He (among many things) wants to be a chef just like you when he grows up. We have made quite a few dishes from your videos already. He watched this video earlier today, and the lattice crust blew his mind. He wants to make this soon. Thanks for providing inspiration for the youth, along with beyond delicious recipes!
Made this and followed all your steps exactly. This was my first pie, first homemade crust, first lattice top - everything turned out fantastic :) Thank you!
good job
Chef John: just made this pie. First peach pie, first lattice top. It exceeded all expectations! So darn good. Sweet, juicy peaches. Fantastic. I'm almost 70 years old, just expanding my skills. Thank you so much for the explanation and tips. We are uncomfortably full. But grinning.
I visit this video every Christmas just to relearn how to make a lattice top for my minced meat pie.
Merry Christmas (Eve)!
I always enjoy. My lady doesn't cook, but I always enjoy cooking for her. Thank you. For great ideas.
Excuse me can we get married??
The best part about Chef John, is when he says "Enjoy" I say it with him.
this is literally the cringiest and worst part of it. i always make sure, to cut it, before he says it.
asiburger no cringe. You just hate yourself.
sure. you're the doctor i guess.
I even say the intro with him. Hello this is chef John...
Me too!
I giggled throughout most of this video. Partially because this gentleman was funny but also because of that peculiar pitch in his voice. Either way I enjoyed the video. The recipe looks delicious, I especially loved the tip about the cayenne pepper and the lesson on how to make the lattice top was helpful.
I like how this dude talks. Kinda patronizing but in a good kind of way.
His voice gets higher toned at the end of his sentence.
+DERRG I didn't notice until I read this comment😂😂😂
Yeah. An annoying type of vocal fry.
Isabella Tolan
I have a co worker who talks like this. He's a cashier and sometimes people thinks he's insulting them.
Swear to God I watch your videos just for that enjoy at the end.
I made this today for my dad for Father's Day, and I made the Strawberry Rhubarb Custard pie for my mum for Mother's Day...both were delicious! I am only just learning how to cook for myself (and for others, of course!), and had never baked a pie before. Thank you Chef John! Food Wishes is AWESOME, and so helpful and instructive! This week I am going to make the calamari marinara sauce and then the Spaghetti al Tonno!
I've never cooked any of your recipes...i just like your voice
Made this tonight and I can't tell you how easy and delicious this was. I was able to teach my 5 year old daughter how to make this and she did perfectly. So glad I came across this!
Yes this is 5 years old now but it’s about the most perfect.. ok that’s absurd, most perfect bits the perfect peach pie with lattice top video EVER. Swiftly moving, witty, expecting viewers to be halfway intelligent, with sly remarks dropped here and there and above all?
Damn Good Peach Pie! And gorgeous.
Chef John: made for this.
Thanks, Chef. I always come back to this video tutorial when ’latticing’. And yes, I regretfully admit I just ‘verbed’ lattice.. and verb. :-/
Chef John! Brilliantly done recipe. I give it a rating of 3.14159. Top marks. Some might call this recipe peachy, yet it's far better than that. Blessings ChefMike
So March 14 @159
Aka ; pi in the sky? (Because pi in the stratosphere? Not so much)
Yo hice mi primer pay hace 8 años con esta receta y la de la masa para cualquier pay, y desde ese entonces ha sido mi receta favorita y los pays que hago son los más elojiados en la familia 🥺❤️✨
That is the first peach pie I have seen that actually looks fantastic. Peach pie usually has this clear, funky gel and clammy, uncooked peaches, which is why it has traditionally been my least favorite pie. As usual, perfection, chef John! I'm going to try it. Thank you!
the cayenne industry has definitely paid this man off.
youraftermyrobotbee 🤣
Big cayenne has their tentacles everywhere
Hi, medical student and freelance food scientist here. This is long, so there’s a TLDR at the bottom.
What Chef John says about cayenne is correct. We’re currently in the COVID pandemic and many people have lost their senses of smell, including me for thankfully only 4 days, so hopefully this brief and incomplete explanation of how taste and smell work won’t be too boring.
We’ve all heard of the 5 tastes: sweet, sour, salty, bitter, and umami/savory. Maybe, though, we’ve been confused about that. I definitely was when I was a child and there were only 4 tastes. What about the flavor of an onion? Cucumber? The difference between chicken dark meat and light meat? There seems to be a vast world of flavors out there.
Well, what scientists mean by that is, your tongue and some of your soft palate have complex structures designed to pick up only these 5 things. These are sent back to your brain via part of cranial nerve 7 (the facial nerve) which mostly allows your facial muscles to move, but the part that goes to your tongue senses the 4 tastes of sweet, sour, salty, and umami/savory. Bitter is picked up by cranial nerves 9 (glossopharyngeal n) and 10 (vagus n), which have various functions like playing part in your gag and cough reflexes (9), and giving parasympathetic innervation to most of the contents of your thorax and abdomen and allowing you to move your vocal cords (10), other than tasting bitter things. The vagus nerve has a lot of responsibilities.
So what about all of the other tastes? Most flavors, I’m sure many know are actually smells! That’s right, the unique taste of a cucumber is actually an aroma, so it’s picked up by a different cranial nerve, #1, the olfactory nerve. That’s why when you lose your sense of smell with COVID or other respiratory viruses like the flu, you also lose a lot of your sense of taste.
On my Instagram, I post a lot of food-related content, though it isn’t very curated. One of my most recent posts was back in September when I caught COVID right before I was eligible to take my third dose. It’s a long story that I can’t tell entirely, but what I can say is it involved a few people making the same chart errors and me interviewing a “wellness exam” patient who was actually concerned about chest pain (!) and COVID exposure (!).
Anyway, two weeks later I had my first positive COVID test and a mandatory week off of work, and I was filled with existential dread, not because anything seemed wrong with my health other than fever, fatigue, and a lot of congestion and sneezing-I’m still young for now-it was because I couldn’t smell anything. At all. Cinnamon, black pepper, dried herbs like oregano, all were effectively a tasteless dirt-like consistency in my mouth.
In that Instagram photo, I have a tomato, a red onion, and a cucumber-ingredients to make one of my favorite salads. I said “I may not be able to taste any of these things, but I know how to make them taste like something.”
I had done some personal experiments. I found I could still taste these things: salt, vinegar, sugar, MSG, and cayenne. With these things, I was able to create a brine to marinate the veggies for my salad, and to my satisfaction, the following day I had a salad that didn’t taste like normal, but it tasted good. I still make the salad that way, and now that I can taste tomatoes and cucumbers again, I have found that it also draws out their juices and makes the marinated salad taste even better, but now I also add olive oil and black pepper.
So, long tangent, but you may have noticed I said cayenne was something I could taste when I lost my smell. So what’s the deal with the spicy “flavor,” and why do so many foodies insist it’s as essential as salt?
I mentioned how several flavors are detected already. Bitter is detected by cranial nerves (I’ll say CN) 9 and 10, and the other 4 tastes are detected by CN 7, and other things we consider flavors, such as the unique qualities of chocolate or vanilla, are really aromas detected by CN 1 in your nose.
But other nerves supply your tongue as well. CN 12 (hypoglossal n) is singularly responsible for moving your tongue, and the ability to feel things on your tongue, like pain, pressure, or the texture of food is supplied by CN 5 (trigeminal n). CN 5 allows you to feel things all over your face, move your jaw, and feel things on your tongue… including heat and cold.
Maybe you see where I’m going with this.
Heat and pain are detected by similar if not the same receptors, and coldness is detected by another.
Capsaicin is a chemical found in spicy peppers, but also a small amount is found in other foods like tomatoes. It activates your heat and pain receptors, which is why you should ALWAYS scrub your hands very well after handling any hot peppers, before you inadvertently touch your eyes or use the restroom. Distilled capsaicin from peppers is also used to make “pepper spray,” and if anyone ever offers you a hot sauce with something like a million Scoville units (units that measure how spicy something is), just use a drop or two to add a kick to another sauce. Do NOT do as I did one time and eat 2 chicken wings bathed in it, or you will find yourself desperately drinking milk, crying spicy-tears, and spicy-vomiting over the next hour, then after someone else drives you home, you will spicy-evacuate the other side. It isn’t a good time, so don’t do as I did and eat something that is about as hot as pepper spray as a wing sauce. They don’t even do that on Hot Ones.
Menthol is a chemical found in mint plants such as spearmint and peppermint. Again, extracted menthol is used in things like peppermint candies and toothpaste. It activates the cold receptors.
So there we have it: We have 5 tastes, a universe of aromas, and a sense of touch (somatosensation we like to say) that we experience as 2 “flavors” as well as the texture of food. These are mediated by 5 cranial nerves: CN 7 (4 tastes), CN 9 and 10 (bitter), CN 5 (spicy-hot, minty-cold, and texture), and CN 1 (countless aromas).
= = =
So what is the benefit of using cayenne?
If you’re like me, you love spicy food. I actually had some mango earlier today that I lamented not having some tajín and chamoy to send it to the next level.
Some people don’t like or can’t have spicy food, for example people with IBS*, ulcers or gastritis.
* I am obligated to clarify the difference between irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD). IBD is an autoimmune disease which manifests as ulcerative colitis or Crohn’s, serious conditions that may lead to cancer unless proactively addressed-though not always, it’s still good to have doctors involved if you have either form of IBD. IBS, by contrast, is a kind of intolerance to certain foods such as (examples:) mushrooms, onions, garlic, or chocolate, which “trigger” an IBS flare up and cause diarrhea, constipation, or flatulence, perhaps a mix of all three. Living with IBS is a matter of lifestyle modifications and learning to identify and avoid your triggers and take certain over-the-counter products like imodium (not sponsored, this is just for example), milk of magnesia, or metamucil (again not sponsored) to respond to symptoms. IBS generally doesn’t impact life expectancy, but it can seriously alter quality of life if it means having to avoid something as common as onions.
However, in very small quantities like 1/8 of a teaspoon or less, which is what Chef John uses in his recipes which are distributed over 4 or more servings, you actually can’t taste it and it likely (but don’t hold me to this and do as your personal GI doc says), at least in my novice opinion, won’t lead to a flare up of gastritis, an ulcer, or IBS.
So what’s the point?
It’s theorized that the little bit of heat-pain sensation or “nociception” causes your brain to pay more attention to the flavors of your food. That’s one reason why people like me get addicted to spicy food, but in the case of Chef John and his peach pie, a little goes a long way. You don’t want to taste the heat in this pie, but a little zip will cause your brain to pay more attention to the overwhelmingly buttery, flaky, sweet and tart, “peachy” flavors melding around in your mouth, plus a little creamy vanilla ice cream.
Salt also brings out flavors, but in a completely different way. A dash of salt in any food (like when he’s macerating these peaches) is something we don’t question. It’s considered folk wisdom, but there’s a lot of science behind that as well.
In summary,
So trust me or Chef John or both of us when we insist that cayenne is a welcome addition to almost any food, even food that should not taste spicy. The way your nervous system interprets food can be “hacked” by a little capsaicin, which will draw out the flavors you can consciously detect even more.
He wasn’t paid of… He IS the Cayenne industry!!
Big cayenne
I made this peach pie yesterday. It looked just as pretty as your's and tasted divine. Thanks for the recipe. I used a ready made crust, but next time I might be brave enough to try making my own crust.
It's nice to know that when I finish watching all of Chef John's videos, I can just start right back at the beginning and watch them all again having had the experience of making a bunch of the dishes that time and thinking about what to modify :)
Seriously you are the best! You are a natural.
Absolutely mouthwatering!
OH MY!! Just made this peach pie. (My first pie ever!) We couldn't' even wait till it fully cools down and we dug in. Even then, hubby said it's the best peach pie he's ever had! Thanks, Chef John!!
You do not know how much I like you, I learn so much with you thank you very much !
Thank you, Chef John, this is absolutely delicious!! I cheated and bought my crust, but no matter! I also thought 1 cup seemed like an awful lot of sugar, so I cut it back to 2/3 cup, and I thought it was perfect!
You should add the lemon juice when you add the sugar and salt. Also, add the tablespoon of butter into the syrup, then toss the fruit in the syrup, then add it to the pie. This way all the fruit will have the syrup with butter on it.
Looks very delicious! Creme fraiche is also veeery nice with sweeter pies.
My filling consisted of two layers: "tvaroh" cheese mixed with sugar and vanilla, and the peach filling. It was delicious!
I made this yesterday for a party and got a lot of compliments. The crust came out flaky and buttery. I had to pour out some of the syrup during baking though because it was too watery and flowing over the edge of the pie. After I did that, it came out beautifully, with just the right amount of fruit and syrup. It was delicious!
I just made your applied pie with the crust and it was amazing. This is going to be my next endeavor. I’ve learned so much from you chef John. Thank you!
"And remember, always feel free to rewind these videos, and watch them like twelve to fifteen more times to really get these techniques down; that way you really learn it, and it looks like I have more traffic than I really do" LOL!! I love this guy. And I like the way he makes this look easier. In fact, I like his way better than mine or any other way that I thought to do it. It really does look easier. I usually do one strip across and one strip down at a time. That's just what I thought up, but now that I think about it, it might be the same way??? lol Oh well, it gets done.
Every single recipe I’ve tried has been outstanding! Made this filling and did tarts, 1/2 the sugar and they were, past tense, delicious! Best on UA-cam by far!
Chef John puts the TRUE in the phrase "easy as pie"!
John G Yeah, whoever coined that phrase!? Easy as in eating the pie or making it!
I made this pie for my coworkers and they LOVED IT!!! The cayenne pepper added a flavorful twist. I can't wait to try your other recipes.
Thank you for making me smile this morning!! I am off to make peach pie from my home grown peach tree..wish me luck!! Oh and look at that,I bought vanilla ice-cream yesterday....meant to be!!
Your humor in this video made watching the tutorial nice . I used your strategy for the latticework with my first pie ever. It turned out really nice. I posted a link to this tutorial with an image of my pie on Facebook so my friends could see.
The cream wash confused me, but then I made the connection: peaches and cream.
Clever girl.
LOL!! "Wiseass Skeleton"!!
chef john I applaud you for never having changed your editing style since your (pretty much) first video on youtube :')
that right there is a thing of beauty! my summer has been obsessed with peach this and peach that, but until I recently (tried your butter crust), I had no idea how easy pie making can be. thanks to you Chef John, I feel my baking cred on the street has grown exponentially..... along with my waist line. ;D Love you dude!
"I know. I'm upset too." Chef Jon really gets me.
Dolly VF ahahahha thought I was the only one
i ADORE the way you speak!!!!! couldn't stop smiling throughout the video :)
Looks delicious
hey Barry!!
I simply love Chef John!
Chef John, your personality makes these videos even worth more to watch! (: Keep'em coming!
Beautiful lattice!
Your recipes never miss, thank you for another amazing dessert!!
Thanks so much! Yours is my favorite peach pie recipe, I just add in mangoes. I'm from the Philippines, we have a lot of mangoes so i made it with it!
I've got one of these in the oven right now. Weaving the lattice must mystify me somehow. I watched this video twice before making my pie, and when it came time to do the weave, I realized I was doing it wrong and had to stop and watch the video again. Once you "get it" it is actually very easy and I think would be great for the upcoming apple pie season.
Later in the day-Wow! that was a delicious pie. I am even more convinced that gathering the juices and reducing them to a syrup trick would improve an apple pie too.
Referred to your video today for the filling. Also adding crimping edged is harder with nails but kinda got it done. Used grandma's enamel pie plate for the occasion. Thanks Chef John!
Very picturesque recepies
Wow, this video was publishes exactly four years ago today! I just bought a whole flat of beautiful peaches at the market, and thought to myself, "I bet Chef John some ideas on how to use all of these peaches." Peach pie, perfect!
Hi
I made this Peach Pie yesterday. Followed your instructions and this was the best Peach Pie! Thank you so much!
Chef John,
I was making peach pie today and was looking for a Food Wishes peach pie recipe! I went ahead and made it and it was fantastic! I can't wait to try yours in a few days.
Gorgeous. They don't do pies in France (but as you know, the pastries here are superb) and never this! I hope to make a late-season damaged fruit haul, pick over the stuff, and I love making French puff pastry, all day getting back to it for another roll-out. Really good demonstration and explanation. Easy uprate. Thank you.
Thank you for this easy to understand demonstration. Top Job always chef John!
I made this recipe multiple times and it’s by far my favorite pie recipe!! Love it! 🧡
Made this tonight!! It was a big hit. Two people went for seconds. Thanks for another amazingly easy recipe!!
OMGGGGG....so scrumptuous!!!! gotta make this as soon as possible. thank you Chef John...love you...you are a gem!!! hope my lattice comes out like yours!!! that's my Food Wish!!!
Not since Julia Child and Jacques Pepin's glorious videos respectively (oh yes and an honourable mention to Titli's Busy Kitchen) have I completely enjoyed watching a cookery video as much....wonderful food, commentary, technique, and humour! Aloha from Hawai'i and I know you too Chef John would always end a cooking video here in the Hawaiian Kingdom (yes, it's true) with "E hele mai e 'ai!
And Yan can cook!
Love this tutorial!!!
This is my second year making this pie. It’s incredible and people LOVE it. My moms boyfriend even paid me to make him one 😂. Thank you!
if I get my house this peach pie will be the first thing I bake.
you've heard life's a bitch then you die
I say:
life's a peach then you pie
I applaud u 👏🏼
+Riley Du gracias
Armando Piña did you get the house?
Hi Chef, definietely going to make this tonight....I always enjoy watching your video, the fact is which ever recipes I tried always came out delicious. Thank you so much for sharing especially people like me needs inspirations to cook. 😊.... thank you!
very organized the ingredients step by step so easy to follow....like that very much too.
I said it once & I'll say it again, I wish Chef John was my uncle! I'd have do much fun learning how to cook with him :)
That is a particularly purdy peach pie you presented.
...and I had to laugh when you added cayenne. Wouldn't be Chef John's desert without cayenne ;)
Chef John! I love the new lower thirds! Looks much better.
You are a truly master chef!!
I made this last night and it was a HIT! Thank you!
Chef John, you are the ultimate pick-me-up!
I love peach pie!
Thank you for your awesome channel. I made this last night and it was perfect! My last peach pie was more like peach soup!
"Otherwise it will become a nightmare! 😃"
The way you say that just makes my day 😂😂
I got here from HowToBasic. I was expecting another channel like his.
If the peaches (or other fruit/veg) are too ripe to peel with a regular vegetable peeler.....the tomato peeler in those 'peeler trios' works like a charm. They really save tomatoes that are a touch overripe with that nasty wrinkled skin.
I got the directions wrong, and somehow ended up with my iPhone stuck in the sink...
Seriously though, this looks like the best pie in the WORLD !!
this actually looks pretty good !
i remember watching this when i was 8 yrs old, glad i found it again :)
I love you, Chef John.
Looks so good!
Just made this tonight and it was AMAZINGLY delicious, although it was almost too pretty to eat. Thanks for a delightful video (as always)!
Hey I have been looking through the pie/cheesecake videos. I had heard again and again about your mom's method, so I figured you'd mention her again here, and you did, but I'm really glad you shared the video of her making the key lime pie. I'll bet that's a great memory.
Thanks for doing what you do!
I am making this for my family on Thanksgiving! Loveee this recipe!
I think this recipe came out so good!
Chef John, I just want to say: I hate you so much right now.
It's 1 am and I need this now.
Oh my gosh...you dredged up memories of my grandma making peach cobbler on Saturday afternoons for Sunday dessert (and you think waiting for it to cool was difficult?!).
"So everybody wins" had me cracking up 🤣
i died when you said poisonous whipped topping. Love you Chef John!
Why did you have to post this at night? Now I'm craving this pie. You must now come to my kitchen and make it...lol. Great video!
looks great
Is there any significant difference between using cream or milk to brush the top?
Looks delicious! I love these types of recipes
I made this last night it was so good...thanks for sharing recipe!!!
Tried it with blueberries. Totally works
You should not be allowed to post videos until the 10th and the 25th when it's payday cause watching this when I've got a gurgling empty belly and nothing in the house til Monday is killing me!!
haha Love your stuff Chef John!!
Looks delicious! 👏🏾 👏🏾
Looks great!
Here's a pro tip: Instead of a lemon slice squeeze an orange slice! It brings out the fruity flavor of the peaches and makes it so much more delicious!
Warm pie with a scoop of vanilla ice cream. Nice looking pie.
*the oldddd tappa tappa* always make me smile :)
ahhhh I love Fridays. Thanks Chef!