Peach Pie

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. Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.