Peach Pie | The Modern Proper (2024)

FAQs

How do you keep a peach pie from being runny? ›

How do you make a peach pie less runny? Make sure you use the cornstarch to create the mixture on the stove top. Also, letting the peaches sit in sugar for an hour to create that water to make the mixture helps keep the pie from being runny.

A flakey and buttery pastry paired with the sweetness of the peaches and filling will balance the result into a dessert that will have you scraping your plate clean. We also recommend adding a scoop of vanilla ice cream to your just-baked, warm piece of pie, or a dollop of whipped cream.

The biggest difference is that a cobbler is so easy to make (easier than pie!). While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler. Peach cobbler is best served warm with a scoop of vanilla ice cream on top, but it's also delicious cold.

Many bakers prefer to remove the skins from peaches when using them for pie filling, as some find the skin's texture unpleasant and are put off by its slightly bitter flavor. If you plan to remove the skins, it is imperative that the peaches be completely ripe—if they are not, the skins will not come off easily.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Spices and Herbs

Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.

Remove from oven and cool for at least 30 minutes on a wire rack before serving. Peach pie is best eaten warm from the oven the day it was made but it will be just as good the next day stored at room temperature…if there's any left! Ingredients: 2 1/2 c.

Two popular varieties for pies are the Sun Haven Peach, since it resists browning and its wonderfully "peachy" flavor shines through even when cooked and Intrepid Peach, which has high marks in flavor and texture when baked – on top of coming from a hardy and disease-resistant tree.

If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy.

Why is fruit cobblers not considered a pie? ›

What makes a cobbler different from a pie? The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.

Patti Labelle's Peach Cobbler is the perfect ending to any meal. Fresh peaches, warm apples, and a flaky crust topped off with a scoop of homemade vanilla ice cream.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

Boil just until the skins start to soften and separate where the peach was scored, about 30 seconds to a minute. Use the slotted spoon to remove the peaches from the boiling water, lowering them directly into the prepared ice bath. Let them cool for about a minute.

A just-baked fruit pie's filling will be very hot out of the oven, and quite messy to serve. The filling will set as it cools; be sure to let your pie cool completely before cutting and serving.

Heat & Add Arrowroot Flour

As it heats, the peaches should start to release their juices. Once they do, add in two to four tablespoons of arrowroot flour. (Start with two and add more if you desire a thicker consistency).

We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling.