Peach Pie Tips
Can I use canned peaches instead of fresh?
You can certainly use canned peaches instead of fresh! You can use either well-drained canned peaches or frozen (thawed and drained) peaches, using the same amount the
pie recipe calls for.
Do you have to peel peaches for pie? What's the easiest way?
You don’t always need to peel peaches for peach pie. The skins are edible, and they’ll add a nice rustic look to desserts, like in these
grilled peach sundaes. Just be sure to wash the peaches well before use. Should you opt to peel your peaches, we recommend this blanching method: Cut a shallow “x” in the bottom of the peach, then place the peach in boiling water for 30 seconds. Remove the peach from the boiling water and immediately plunge it into a bowl of ice water. This will cause the skin to “shrink” up and start pulling away from the peach flesh. Starting at the “x” cut in the bottom, carefully use your fingers or a paring knife and strip off the peach skin. It should easily remove, though you may still need to peel some stubborn spots (depending on the ripeness of your peach) with a paring knife.
How do you ripen peaches for pie?
To ripen peaches, place them in a paper bag and fold down the top to trap the ethylene gas, which helps them to ripen. Leave the bag of peaches on the counter for a few days and check on them from time to time. If they are especially fragrant and have a slight give when you gently press them with your finger, they’re good to go for snacking, cooking or baking into
delicious peach desserts.
Reviews
OMG, this is my hubby's favorite pie and this recipe is the best! Will be making this more often for him!
It was perfect! I used the suggestion in the reviews to brush the dough with egg white to prevent sogginess. Also the top crusts and the sprinkle of sugar. I added one apple because I was a bit short of peaches. It was excellent!
Great method and delicious pie! I'm wondering if I can use this same technique (draining the juice and then thickening it on the stove) with a pear pie?
This is my absolute favorite way to make peach pie. The only changes I made were: I use Clear-Jel vs cornstarch & I brush the top crust with egg white & sprinkle with sugar. In addition, to answer Melissa's question, I also brush the bottom crust with egg white before adding the filling. The pie is delish! Thanks for sharing, June.
My family loved this! How do I keep the bottom crust from being gooey?
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We made this pie at a summer cottage and fell in love. It is so delicious and brings back childhood memories. I am going to make 3 to freeze and think I will follow the cook 30 min . That way the discolouration shouldnt occur .A very easy to follow recipe and we did it with a top pastry as simpler.
Terrific peach pie recipe! I've tried a couple different recipes but was disappointed in the taste...wasn't quite right for what you would expect peach pie to be (such as too much lemon juice, etc.). This recipe nailed it! Followed it exactly and it was easy and came out delicious! This is now my go-to peach pie recipe. You won't be disappointed!
Awesome!!! Made this recipe per the instructions and it came out so GOOD! The taste of the peaches was great. This is definitely a keeper and will share with my friends. Thank you so much for this recipe.
Absolutely the best peach pie ever and I have quite a few over the years from fantastic cooks. This is the go-for recipe. Followed directions and turned out delicious although peaches I bought at grocery store were hard; just put them in paper bag for a few days and then added a bit more dark brown sugar and a drop of almost extract.