Fresh Peach Pie

From Cook's Illustrated | September/October 2013

Why this recipe works:

Juicy summer peaches usually produce soupy peach pies. We corralled the moisture that peaches give off during cooking in a number of ways. First, we macerate the peaches to draw out some of their juices and add back to the filling only a specific amount. Second, we use both cornstarch and… read more

Juicy summer peaches usually produce soupy peach pies. We corralled the moisture that peaches give off during cooking in a number of ways. First, we macerate the peaches to draw out some of their juices and add back to the filling only a specific amount. Second, we use both cornstarch and pectin to bind up what remains. Using two thickeners leaves the pie with a clear, silky texture without any of the gumminess or gelatinous texture that larger amounts of either one alone produces. Finally, we use a reliable, delicious lattice crust, the open nature of which lets moisture cook off as the pie bakes.

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Serves 8

If your peaches are too soft to withstand the pressure of a peeler, cut a shallow X in the bottom of the fruit, blanch them in a pot of simmering water for 15 seconds, and then shock them in a bowl of ice water before peeling. For fruit pectin we recommend both Sure-Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No-Sugar Needed Pectin.

Ingredients

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