peach pie sogginess

I sent something to as well, but I'm having major problems
with any peach pie recipe I try as it always ends up too watery inside.
What are people's peach pie techniques for making a nice stiff
filling? I've read too that baking the pie on tiles or a pizza brick
helps keep the crust crisp because that sogs out after a short while as
well. I'm trying to get some nice peach pies in before peach season is
Reply to
Ham Sulu
Try using tapioca as a thickener- there are recipes on the Minute brand box. Don't worry- you don't end up with "fish eyes" in your pie
Reply to
On Wed, 06 Sep 2006 13:19:23 -0700, Ham Sulu wrote:
You need arrowroot. Available at health food stores....
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Arrowroot Starch Arrowroot has long been used in making clear glazes for fruit pies or Chinese clear gravies. Because of its superior thickening ability (use half as much as flour) and clear finish, arrowroot is excellent for thickening the sauce for stir-fried seafood and poultry.
From St. Vincent. To thicken sauces or gravies: Use 2-3 tsp. (dissolved in a bit of cool water) per Cup. Push food to one side of pan when done. Tip pan for juices to collect on one side and drizzle in arrowroot-water slurry. Stir over medium heat until slightly thickened, toss to coat food and save.
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!
Reply to
Ward Abbott
Ward Abbott wrote on 06 Sep 2006 in
Bulk food stores carry it as well...Well up here in Canada places like food barn etc where bulked dried goods bought, carry it.
Reply to
Mr Libido Incognito
I have a recipe where you cook the peaches, then you have to drain them and then I think you cook them again. This is before they go into the pie crust & it is supposed to eliminate sogginess. It's very late in my part of the world right now - I will dig up the recipe tomorrow morning.
Reply to
I recently made a fresh peach pie that was to "die for". I used the crust recipe Pate Brisee...added 2TBL sugar to the crust mixture, sweetened the peaches to taste & put several pieces of left over crust rolled very thin into the peaches the filling was not watery and I didn't have the taste of arrowroot or cornstarch just the wonderful taste of great peaches and a fabulous crust. If you've never used the recipe for pate brisee it is available at Martha or in any her books and will give you a marvelous crust every time. Her recipe uses a food processor, but I just use the traditional method of cutting the butter into the flour. dkwred
Reply to
Here is the recipe - it is from the book Great Pies & Tarts by Carole Walter. Please note I did not use the pastry from this recipe when I made it. I just made a standar pie crust. The pie turned out delicious! Hope this helps!
Southern Peach Pie in Nutty Cornmeal Crust
At a Glance: Serves: 6 to 8 Pan: 9-inch ovenproof glass Pastry Prep: unbaked Oven temp: 400 degrees Baking time: 50 to 60 minutes
These succulent fruits make luscious pies, but the abundant juices they exude when baked are the pie baker's nemesis. To overcome this, I like to par-cook the peach filling. This way, I can remove the excess liquid before I empty the fruit into the pie plate.
1 recipe Nutty Cornmeal Crust pastry (see below)
Filling: 8 medium to large ripe peaches (about 3 pounds) 2 tablespoons water 1/2 cup lightly packed light brown sugar 1/2 cup granulated sugar 2 to 2 1/2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1 tablespoon instant tapioca 1 tablespoon fresh lemon juice 1 tablespoon unsalted butter
Glaze 2 tablespoons milk 2 teaspoons sugar
1. Preheat the oven to 400 degrees (F). Position the oven rack in the lower third of the oven. Butter a 9-inch ovenproof glass pie plate.
2. On a floured pastry cloth, roll out half the pastry into a 13-inch circle. Line the pie plate with the pastry. Trim the edge, leaving a 1/4-inch overhang.
3. Make The Filling: Wipe the peaches with damp paper towels. Cut the fruit in half and remove the pits. Peel if the skins are thick. Cut peaches into 1-inch wedges.
4. Place the water and brown sugar in a large skillet. Heat slowly, stirring until the sugar is melted. Combine the granulated sugar, cornstarch, and cinnamon and add to the peaches. Shake the bowl to distribute the dry ingredients through the fruit.
5. Empty the mixture into the skillet and stir gently to combine with the brown sugar. Cover the skillet and bring to a slow boil. Simmer for 1 to 2 minutes, or until the fruit begins to exude juices.
6. Use a slotted spoon to remove the peaches from the skillet, leaving the liquid behind. Place them in a large bowl, about a third at a time, sprinkling each layer with the tapioca. Let stand 15 minutes.
7. Assemble The Pie: Again, use a slotted spoon to transfer the peaches to the pie plate. Sprinkle the fruit with lemon juice and dot with butter.
8. Roll the remaining pastry into a 13-inch circle. Top the peaches with the pastry, then trim the edges, leaving a 3/4-inch overhang. Fold and flute the edges. Prick the pastry with a fork. Brush the pastry lightly with milk, then sprinkle with sugar.
9. To prevent the edges from burning, make aluminum foil bands. Cut two 3-inch wide strips of 18-inch heavy-duty aluminum foil. Fold 1 inch of each strip to the center, making a double thickness of foil. Mold the foil around the edge of the pie, keeping the double fold on top of the dough. Be careful not to crush the edge of the pastry. Secure the bands with tape.
10. Make and aluminum foil drip pan to place on the rack below the pie halfway through the baking. Cut an 18-inch square of heavy-duty aluminum foil . Fold each edge twice (about 1 inch per fold) standing the folded edges upright to form a 4-sided pan.
11. Bake the pie for 45 minutes. Remove the aluminum foil bands. Continue baking the pie for 10 minutes longer or until the crust is golden brown and the juices begin to bubble. Remove the pie from the oven and cool on a rack. Let stand at least 3 hours before serving.
Storage: Cover any leftover pie with a sheet of waxed paper then aluminum foil and refrigerate for up to 3 days. Reheat before serving. This pie can be frozen.
Nutty Cornmeal Crust
1 1/2 cups unsifted all purpose flour 1 cup mixed walnuts and pecans 1/3 cup sugar 4 teaspoons stone-ground cornmeal 3/4 well-chilled unsalted butter, cut into 1/2-inch cubes 1 large egg 1 large egg yolk 1/4 teaspoon salt
1. Place the flour, nuts, sugar, and cornmeal in the bowl of a processor fitted with the steel blade. Pulse 5 or 6 times. Add the butter and pulse 10 to 12 times, then process for 8 to 10 seconds, until mixture forms fine crumbs.
2. Lightly beat the egg, egg yolk, and salt in a small bowl. Remove the processor cover and add the egg. Pulse 6 to 8 times, just until the mixture begins to hold together.
3. Lightly flour a rolling surface and empty the contents of the processor onto the surface. Gather the mixture into a pile and smear the dough against the surface with the heel of your hand, pushing out about 2 or 3 tablespoons with each sweep. Repeat the procedure a second time. Lightly flour your hand and form the dough into 2 flat disks. Score and dust lightly with flour. Cover with plastic wrap and chill for at least 30 minutes before rolling. Roll as directed in recipe.
Reply to
If you are talking about a soggy pie crust, then I brush an egg white over the bottom of the crust before I put in the filling; this will prevent that particular problem.
Reply to
Wow, that's amazing. Were your peaches very ripe? I've never made the MS pie crust but have wanted to. So, the crust and extra crust soaked in the liquid? Because there had to have been liquid at some point. 99% of the recipes use some sort of thickener, but ideally I don't want to use them as you didn't. I may try this and see what happens. If it doesn't work, I've gotten some great ideas for thickeners and techniques. Thanks!
Reply to
Ham Sulu

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