Fresh Peach Pie Recipe with Ginger and Bourbon (2024)

FAQs

Do you have to peel peaches before making pie? ›

For perfect pie filling, be sure to buy peaches at the peak of ripeness; the skin should easily bruise with the lightest amount of pressure. 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.

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.

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

Strain juice from peaches and reserve the liquid. You'll make a spice and cornstarch mixture to coat the peaches–this will add flavor and also help your pie filling thicken. Heat this mixture together with the reserved peach liquid, this activates the cornstarch and is how to make a peach pie not runny!

Peaches come in two different broad varieties: clingstone and freestone. Clingstone peaches have pits that cling to the flesh, making them difficult to remove. But freestone peaches have pits that fall right off, making them ideal for baking.

The ripest (even over-ripe) fruits make the sweetest pies, but they're also so juicy. Unpredictably so: It's impossible to know what exactly is hiding inside each piece of fruit, let alone a pie's worth of fruit.

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.

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy. Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.

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.

Do you need to put lemon juice on peaches? ›

Wash, peel, and remove pits from peaches. If you like, sprinkle lemon juice or dissolved ascorbic acid over peaches to reduce browning.

Yes, dogs can have peaches. In fact, this popular summer fruit is packed with nutrients like vitamins A and C, antioxidants and more. They're also high in fiber and higher in sugar than other fruits and berries, so it's best to stick to the 90/10 rule.

Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you'll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking.

There are four ingredients in a standard pie crust: flour, fat, liquid, and salt.

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients.

INGREDIENTS. FILLING: PEACHES, WATER, SUGAR, MODIFIED FOOD STARCH, CORN SYRUP, MANGO PUREE, SALT, XANTHAN GUM, CITRIC ACID. CRUST: WHEAT FLOUR, PALM OIL, WATER, BUTTER (CREAM, SALT), SOYBEAN OIL, SALT, DEXTROSE, YEAST. CONTAINS: WHEAT AND MILK.