Q1: What is the secret to a non-soggy fruit pie?

The secret is the brilliant technique used in this recipe: macerating the fruit to draw out its water, and then reducing that juice into a syrup . This removes a significant amount of excess liquid from the filling before it ever goes into the oven, which is the number one cause of a soggy bottom crust. It also results in a much more intensely flavored filling.

Q2: What are the best peaches to use for making a pie?

The best peaches for pie are ripe for flavor, but still firm to the touch . You don't want to use overly soft, mushy peaches, as they will break down too much during the long baking time. Freestone yellow peaches are the ideal choice because their pits are very easy to remove, making them simple to slice.

Q3: Do I absolutely have to make a lattice top?

No, you don't! While a lattice top is beautiful and classic, you can also simply place the second full pie crust over the top of the filling. Just be sure to cut several slits in the top crust with a knife to allow steam to escape as the pie bakes.

Q4: How do I know for sure when my peach pie is done baking?

There are two key visual cues for a perfectly baked fruit pie. First, the crust should be a deep, rich golden brown all over, not pale. Second, and most importantly, the filling should be thick and bubbling vigorously up through the vents in your lattice or the slits in your top crust. Seeing that thick, bubbly filling is the sign that the starches have activated and your pie will set up perfectly as it cools.

Q5: Why does my pie need to cool completely before I slice it?

This is the most important rule of fruit pie baking! The filling is like molten lava when it comes out of the oven. The thickeners (flour and cornstarch) need several hours in the cooler, room-temperature air to fully set up and create a firm, sliceable, jammy filling. If you cut into a warm pie, all that delicious filling will come pouring out in a runny mess. Patience is key!

The Best Foolproof Homemade Peach Pie Recipe

A classic recipe for a double-crust peach pie with a juicy, thick filling. The method involves macerating fresh, sliced peaches with sugar to draw out their natural juices. These juices are then strained off and cooked down into a rich syrup, which is later combined back with the peaches and a flour-cornstarch mixture to ensure a thick, not watery, filling. The pie is assembled in a 10-inch pie plate with a beautiful lattice top, brushed with cream, and baked until the crust is golden and the filling is bubbly.

Author: Evelyn
Prep Time: 1 hour
Cook Time: 1 hour 25 minutes
Total Time: 5 hours 25 minutes (includes cooling time)
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 pounds fresh freestone peaches, peeled and sliced
1 cup white sugar, divided
1 tiny pinch salt
¼ cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon lemon juice
1 pinch cayenne pepper
1 pinch ground cinnamon
1 (14.1 ounce) package double-crust pie pastry, thawed
1 ½ tablespoons butter, cut into tiny pieces
1 tablespoon heavy whipping cream
1 tablespoon white sugar, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C).
Prepare the Filling: In a large bowl, stir together the sliced peaches, 1/2 cup of sugar, and a pinch of salt. Let the mixture sit for 20 to 30 minutes to release its juices.
Strain the accumulated juices into a saucepan and return the strained peaches to the bowl.
Bring the juices in the saucepan to a boil, then reduce the heat and cook for 5 to 10 minutes, until the mixture has thickened to a syrup.
In a separate medium bowl, whisk together the remaining 1/2 cup of sugar, the flour, and the cornstarch.
Stir the lemon juice, cayenne pepper, and cinnamon into the peaches in the large bowl. Sprinkle the flour mixture over the peaches and toss to coat.
Pour the hot peach syrup over the peach mixture and stir to combine.
Assemble the Pie: Roll out one half of the pie pastry into a 12-inch circle and press it into a 10-inch pie plate.
Pour the prepared peach filling into the crust and dot the top with small pieces of butter.
Roll the remaining pastry into an 11-inch circle and cut it into 1-inch strips. Weave the strips over the filling to create a lattice top.
Fold the ends of the lattice strips under the bottom crust and crimp the edges to seal.
Brush the lattice top with heavy cream and sprinkle with 1 tablespoon of sugar.
Bake: Bake in the preheated oven for about 1 hour and 15 minutes, until the crust is browned and the filling is bubbly.
Cool the pie completely on a wire rack before slicing to allow the filling to set.

Notes

A key technique in this recipe is macerating the peaches and then cooking down their juices into a syrup. This prevents a soggy bottom crust and creates a richer filling.
Using a lattice top is a classic and decorative finish for a fruit pie.
It is crucial to let the pie cool completely before slicing, which can take several hours, to ensure the filling is properly set.

Nutrition

Serving Size: 1 slice
Calories: 400-480
Sugar: 35-45 g
Sodium: 250-350 mg
Fat: 18-24 g
Saturated Fat: 8-12 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 2-4 g
Protein: 3-5 g
Cholesterol: 20-30 mg

Find it online: https://cookupjoy.com/homemade-peach-pie-recipe/