Should I peel peaches for pie?

Yes, I highly recommend peeling peaches for pie. The skins can become tough and separate from the flesh during baking, creating an unpleasant texture. To easily peel peaches, score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water—the skins will slip right off.

Can I use canned peaches for peach pie?

You can use canned peaches when fresh aren't available, but drain them well and reduce the sugar in the recipe by about 25%. Fresh peaches will always provide the best flavor and texture, but high-quality canned peaches in juice (not syrup) make a reasonable substitute.

Why is my peach pie filling runny?

Runny filling usually results from insufficient thickener, not allowing the pie to cool completely, or extra-juicy peaches. Ensure you're using enough cornstarch (or alternative thickener), let the filling sit with sugar to release juices before baking, and always allow the pie to cool completely before slicing.

How do you keep the bottom crust from getting soggy?

Prevent soggy bottom crusts by preheating a baking sheet in the oven, blind baking the bottom crust for 10 minutes, brushing it with egg white before adding filling, or sprinkling with a thin layer of breadcrumbs to absorb excess moisture.

Irresistibly Easy Peach Pie Recipes to Try Today

Description

A classic homemade peach pie with flaky butter crust and cinnamon-spiced fresh peach filling.

Ingredients

All-purpose flour,
butter,
salt,
sugar,
peaches,
cornstarch,
cinnamon,
nutmeg,
lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Prepare dough,
chill,
make peach filling,
assemble pie,
bake at 425°F then 375°F until golden and bubbling

Notes

Let cool completely before slicing for best results

Prep Time: PT45M
Cook Time: PT55M
Category: Dessert
Method: Baking
Cuisine: American