Perfect Peach Pie

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We know many of you consider apple pie to be the gold standard of summer fruit pies, but we’re literally giving peach pie a wide berth. Don’t worry, we’re still big fans of apple pie, cherry pie, and all pies! Peaches just have our hearts. We’ve been waiting (not so patiently) all summer for fully ripe peaches to hit the grocery stores and farmers markets, and when they do, we just can’t get enough. Trust us, you’re going to love peach pie.

When should you use a lattice top for pies?

Not just pretty people! It is functional. Any pie with a lot of liquid should use a checkered pie crust. The lattice top allows evaporation to occur so that this liquid doesn’t become trapped in your pie. Peaches have a lot of liquid in them, so the lattice top is important. It requires a few extra steps, but are essential to a perfect peach cobbler.

Should I blanch the peaches before peeling them?

Peaches can be blanched to help with peeling, but this is not necessary. Fresh, ripe peaches should peel easily on their own. If you are using imported or underripe peaches, blanching the peaches in boiling water for 60 seconds may help with the peeling process. Or, simply peel with a vegetable peeler.

How much does a peach weigh? How many peaches do I need?

A medium peach weighs about 5.5 ounces. You will need 8 to 9 medium peaches to make the Peach Pie.

What kind of peaches should I use for my peach pie?

You can buy white or yellow peaches to make peach pie. Either will work, but yellow-fleshed peaches are more traditional. Be sure to pick ripe peaches. How do you know when a peach is ripe? Peaches should loosen slightly when pressed lightly. Different varieties of peaches are available throughout the summer, depending on where you live. Each variety has its own unique flavor profile. One of the benefits of buying from a local orchard, farm stand, or farmers market is that you can learn about the varieties you are buying and their best uses.

Can I use frozen or canned peaches instead of fresh?

You can use frozen peaches instead of fresh, but the end result may be a bit runny since the peaches have extra moisture once thawed. To compensate for this, double the amount of cornstarch in the recipe. Allow the peaches to thaw at room temperature for about 30 minutes before using them in a recipe.

You can also use canned peaches. Buy peaches canned in light syrup or no syrup at all for best results. Syrup will provide extra sugar to the recipe. You can rinse out canned peaches that have been canned in syrup for better results. If you want to use home canned peaches, the same rule applies: If you canned peaches in syrup, just rinse off the syrup for best results, then proceed with the recipe.