THE BEST Homemade Peach Pie (2022)

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Peach Pie is such an easy pie recipe that is classic for summer. Make this easy peach pie with a crumble topping or as a double crust pie or even with a lattice!

Once you have my peach filling recipe, you can make this into any pie you like. Peach lovers will love this pie.

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THE BEST Homemade Peach Pie (1)
Table of Contents
  1. Peach Pie Recipe
  2. How do you make a peach pie filling?
  3. Ingredients for Peach Pie Recipe
  4. Avoiding a soggy bottom peach pie
  5. How to top Peach Pie?
  6. FAQ about making THE BEST peach pie recipe
  7. Peach Pie Recipe

Peach Pie Recipe

Peach season might be in summer but you can enjoy peach pie all year long! This peach pie recipe is made using frozen peaches, but you can use fresh, frozen, or even canned! Now you can have peach pie for Thanksgiving or any time of year!

Even better, if you can’t decide what kind of topping you want on your peach pie, don’t worry. This recipe is written as a peach pie with crumble topping OR a peach pie with double crust. You can even make a lattice topping if you’d like.

I think the most important part of this peach pie recipe is the ratio of filling ingredients. I’ve perfected my fruit pie filling so that it works with almost any fruit: fresh, frozen or otherwise! This is a great recipe to have in your recipe box for whenever you have fruit you need to use up. Just last weekend I made this peach pie with raspberries and it was fantastic!

THE BEST Homemade Peach Pie (2)

How do you make a peach pie filling?

Have you ever made a fruit pie and it was too wet? Chances are your binder wasn’t good enough and/or you used too much sugar.

  • Sugar makes fruit weep more, drawing out more liquid. Too much sugar in your pie will increase the chances it’s wet.
  • Fruit pies need binding. Flour and cornstarch are the two most popular binders.

Fruit pies can be tricky: you want enough liquid so they’re not dry but not enough that they puddle out when you slice them. I’ve tried a few different methods but I’ve found that, overall, cornstarch makes a better fruit pie.

Except for apple, you can use this easy recipe for almost any fruit filling.

Ingredients for Peach Pie Recipe

  1. Sugar
  2. Cornstarch
  3. Lemon juice (may substitute lime or orange when desired)
  4. Cinnamon

I know it might seem weird to add cinnamon to a fruit pie, but I love the contrast in flavor it gives.

Then you just have to choose the topping: double crust, crumble, or lattice!

Avoiding a soggy bottom peach pie

One question I always get asked about baking pies is how to make the pie crust not soggy on the bottom. I don’t like a crunchy bottom crust but I don’t want it soggy. To combat the problem do the following:

  1. Bake the pie at 425°F for 10 minutes.
  2. Then lower the temperature to 350°F and bake until done. Cover the outer edges of the pie crust with a pie crust shield if they start to brown too much before the pie is cooked through.
  3. I love using clear pie plates so I can SEE how baked my crust is!

To brown the edges of your crust (and top if you’re using a lattice or double crust), be sure to brush the pie with a bit of egg wash before baking. I make my egg wash with one egg and a tablespoon of water.

How done your pie crust gets also depends on what recipe you’re using:

If you’re using a refrigerated crust or frozen one from the store, it will cook faster. Homemade crusts, like my all butter pie crust, will take longer to cook.

If you’re worried about the bottom and you want a very crunchy crust here is what to do:

  1. Blind Bake the crust for about 10 minutes.
  2. Then fill the pie and bake as directed.

That will help the crust get super crunchy, if you prefer it that way.

(Video) Peach Pie

THE BEST Homemade Peach Pie (3)

How to top Peach Pie?

There are three ways to top your pie:

  • Double Crust Pie: Top the filling with a second crust.
  • Lattice Top Pie: make a lattice or decorative top crust.
  • Crumble Topped Peach Pie: Use my favorite crumble topping recipe!

FAQ about making THE BEST peach pie recipe

How many cups of fruit do you need for a peach pie?

I find that 5 cups of fruit works best for a regular 9-inch pie.

How do you make a peach pie with fresh peaches?

Simple: just peel and slice your fruit, then make your filling. Tip: to easily peel fresh peaches, score them with an X, drop them in a large pot of boiling water and boil for one minute. Remove to an ice bath (large bowl of water filled with ice) to stop the cooking. Once cool, the peel should peel right off.

Can I use frozen peaches to make peach pie?

Most definitely yes, you can use frozen peaches. I almost always use frozen fruit in my pies! One tip for frozen fruit: THAW IT and drain it well. You do not want any extra water in your filling!

Can you make a peach pie with canned peaches?

Yes you can, just make sure they are very well drained and patted dry before making the filling. Otherwise you’ll have the same problem as frozen: too much water.

How do you thicken peach pie filling?

I thicken my peach pie filling with cornstarch. I find that it’s the best way to ensure you get a thick filling.

Why is my peach pie runny?

First, if the pie is still hot, it might be runny and it will set as it cools. Once cool, if it’s still runny then chances are you used too much sugar or the fruit was too wet.

Too much sugar can cause the fruit to weep more, causing a runny pie. If you are using frozen fruit, it must be thawed and drained well to avoid excess wetness in the pie (and a runny outcome). Also – be sure to only mix the filling immediately before putting it into the pie shell to bake. If it sits for any length of time before baking it will cause a soggy bottom and runny pie.

(Video) How to Make The Perfect Peach Pie | The Stay At Home Chef

Other pie recipes you will want to try:

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Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Yield 12 servings

Serving Size 1 slice

(Video) How to Make a Perfect Peach Pie and Homemade Pie Dough

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  • 1 recipe All Butter Pie Crust
  • 5 cups fresh or thawed frozen peaches
  • 2/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch

For topping:

  • 1 recipe All Butter Pie Crust
  • 1 recipe Crumble Topping
  • Preheat oven to 425°F.

  • Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.

  • Carefully stir together peaches, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.

Topping choices:

  • Top the pie with a crumble topping (as shown).

  • Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter.

  • Place a pie shield around the edge of the pie and place the pie on a cookie sheet.

  • Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.

Serving: 1slice | Calories: 230kcal | Carbohydrates: 36g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 136mg | Potassium: 154mg | Fiber: 1g | Sugar: 16g | Vitamin A: 210IU | Vitamin C: 4.7mg | Calcium: 10mg | Iron: 1mg

(Video) How to Make Old Fashioned Peach Pie | Pie Recipe |

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Keyword pie

**Did you make this recipe? Don’t forget to give it a star rating below!**

See all of my pie recipes!

Last Updated on July 12, 2022

THE BEST Homemade Peach Pie (4)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.


How do you keep a peach pie from getting watery? ›

All it takes is a teaspoon of cornstarch for every cup of fruit that you have in your pie. Generally speaking, a 9-inch pie should be able to hold around six cups of filling or so, which means that you would need six teaspoons of cornstarch.

Do you have to peel peaches for peach pie? ›

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.

Do you thaw frozen peaches before making a pie? ›

Frozen peaches don't need to be thawed before adding them to baked dishes because the oven's heat will gently defrost them as the recipe cooks. You may want to add extra thickener to absorb the excess liquid, though, or let the recipe bake for an extra 5 minutes to cook off the extra moisture.

How do you know a peach pie is done? ›

Tip: What's the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you'll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.

What is the best thickener for fruit pies? ›

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

How do you keep the bottom crust of a peach pie from getting soggy? ›

Add a Layer

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

How many peaches do I need for 4 cups? ›

Converting Fresh Whole Peaches to Cups
About 2 medium peaches1 cup sliced peaches
1 1/2 to 2 medium peaches1 cup chopped peaches
About 4 medium peaches1 cup peach puree
May 7, 2019

How do you peel a peach in 10 seconds? ›

Use a spoon to remove the peach from the hot water, and plunge it into an ice water bath. After 10 seconds or so, grab the peach, and pinch a piece of skin to get started; then simply peel. The skin will slip off easily. If it doesn't, peel peaches the normal way, with a knife; they're not ripe enough for this method.

Why is my peach pie so runny? ›

Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it's really not.

Which is better canned or frozen peaches? ›

Canned peaches have their own fan club, and I admit some of the best peaches I've ever eaten were home-canned by somebody's MawMaw. But canned peaches are cooked peaches, even if they were raw packed. For smoothies and savory applications, frozen peaches are unsweetened and ready to cook.

How do you defrost peaches without being mushy? ›

Put the fruit in a sealable plastic bag. Submerge the bag into a bowl filled cold water. Change the water every 20 minutes or leave the bowl in the sink under running water until the fruit is fully defrosted.

Do frozen peaches get mushy? ›

Just like other perishable fruits, frozen peaches also tend to get mushy after their stint in the freezer. This is especially true when they are thawed improperly. What is this? If you plan to eat frozen peaches as is, then don't leave them to thaw on the counter as this way, they will get mushy and become inedible.

What temperature should you bake a pie? ›

To bake, place the pie on a baking sheet (to catch the drippings) in a 375°F oven and bake for 20 minutes, or until the top starts to lightly brown, then lower the temp to 350°F and bake anywhere from 45 minutes to an hour or more longer.

What temperature do you bake a pie crust at? ›

  1. Heat oven to 475°F. Mix flour and salt in medium bowl. ...
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. ...
  3. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. ...
  4. Bake 8 to 10 minutes or until light brown; cool on wire rack.

How do you know if the bottom of a pie is done? ›

Bake thoroughly

If your fruit pie has been in the oven for the amount of time directed in the recipe, and you don't see juices bubbling up through the vent holes or around the edge of the crust — trust me, it's not done. I like to let my pie bubble in the oven for at least 10 to 15 minutes.

Is flour or cornstarch better for pie filling? ›

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

Which is better cornstarch or flour? ›

Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.

How much cornstarch do I use to thicken a peach pie? ›

2 Tablespoons Cornstarch or Arrowroot. 1 Teaspoon Vanilla extract or Vanilla powder, optional.

Should you poke holes in bottom of pie crust? ›

This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.

Should I bake the bottom pie crust first? ›

But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

How do I make my pie base crispy? ›

The Secret to Crispier Pie Crusts - YouTube

How many cups will 8 peaches make? ›

1200 grams of peaches / 154 grams for a measuring cup gives, just under 8 cups of peaches = 8 medium peaches.

How many cups is 3 pounds peaches? ›

Measuring Fruits for Recipes
Apples1 pound (3 or 4 medium) = 3 cups sliced
Peaches1 pound (4 medium) = 3 cups sliced
Pears1 pound (4 medium) = 2 cups sliced
Rhubarb1 pound = 2 cups cooked
Strawberries1 quart = 4 cups sliced
6 more rows

How many peaches is 2 cups? ›

We found when sliced we got generous 1 cup from 2 peaches. However, when measuring for 1 cup of pureed peaches, 3 peaches did the trick.

How long do you boil peaches to get skin off? ›

How to Peel Peaches:
  1. Boil a large pot of water. Choose a pot big enough to fit several peaches at a time.
  2. Blanch peaches: Reduce heat to a simmer and lower peaches into the water. Let them blanch in the water for about 30 seconds.
  3. Place them in an ice bath. ...
  4. Peel the skins off.
Mar 12, 2021

What's the easiest way to peel peaches? ›

Place the peaches in the boiling water for one minute, then quickly remove and place them in the ice bath. Once cooled, the peel will easily slide off. Peaches are ready to be used!

How do you peel a peach without boiling it? ›

Immediately immerse the peaches in an ice water bath. Let soak until cool to the touch. Placing the peaches into an ice-cold bowl of water helps to stop the cooking process. This also speeds up the amount of time until you can safely touch the fruit to peel it.

How do you thicken a pie filling? ›

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Will pie filling thicken as it cools? ›

The first course of action is to let your pie cool completely, even overnight if necessary. The filling will naturally thicken as it cools, especially if you've used any of the above thickening agents. You can always reheat your pie when you're ready to eat it.

How long should a fruit pie cool before cutting? ›

Fruit pies should cool at least four hours before slicing; custard pies should cool for two hours before serving or being refrigerated.

Are canned peaches a laxative? ›

Peaches: Like the other varieties of stone fruits above, peaches are a good choice to relieve constipation.

What is the healthiest canned fruit? ›

Look for canned peaches (or other fruits such as mandarin oranges and pineapple chunks) packed in their own juice to minimize added sugar, says Waddill. (Read up on more health benefits of peaches here.)

How do you keep peaches from turning dark? ›

Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by:
  1. Coating them with an acidic juice such as lemon, orange, or pineapple juice.
  2. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

Should frozen fruit be thawed before baking? ›

Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you're making has a short baking or cooking time. You may potentially need to extend baking time to make up for cold ingredients. For best results, if a recipe calls for fresh fruit — use it.

How do you keep peaches from turning brown when frozen? ›

Slice each half into 4-8 wedges and place in a bowl. Toss the juice of 1 lemon for every 8-10 peaches and ½ teaspoon of sugar for each peach added. The lemon juice will help prevent browning and the sugar will release juices from the peaches, helping prevent air pockets when freezing.

Can you thaw frozen fruit in the fridge overnight? ›

Frozen fruit in the package can be thawed in the refrigerator, under running water, or in a microwave oven if thawed immediately before use. Turn the package several times for more even thawing. Allow 6 to 8 hours in the refrigerator for thawing a 1 pound package of fruit packed in syrup.

Who makes the best frozen peaches? ›

Dole is the number one household brand for prepackaged fruit, and for good reason. They make sure that many delicious varieties of frozen fruit are easily and readily available at a majority of local grocery stores.

How do you make frozen peaches taste better? ›

In a large mixing bowl, combine 8 cups of frozen peaches (about three 1 lb packages), 1/2 cup (100 g) of sugar, 1/2 teaspoon (2 g) of cinnamon, 1–2 teaspoons (4.9–9.9 mL) of lemon juice, 4 tablespoons (30 g) of cornstarch, and a small pinch of kosher salt.

Can I freeze whole peaches? ›

Peaches can even be wrapped and frozen whole. However, a peach that is skinned, sliced and dry packed has the most versatility. When not frozen into a solid bulk, a few can be taken at a time to spruce up that smoothie, garnish a cocktail or sweeten a cup of yogurt.

How long should my pie be in the oven? ›

Pre-heat your oven to 350 degrees. Put the pie, turnovers, or pastry on a cookie sheet on foil or parchment, and lightly cover with foil. For a 9-inch pie, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and turnovers will take about 10-12 minutes.

How do you know when a pie is set? ›

Simply insert a knife near the center of the pie. If the knife comes out clean, your pie is done. The only downside to the knife test is that it leaves a crack where the knife was inserted into the filling. Do you care?

Why does the bottom of my pie crust not cook? ›

Maybe your filling was too liquidy. Maybe you were watching "Oh Brother Where Art Thou?" while baking. This is a tricky problem to fix, but hope is not lost. If it's a fruit pie, try putting it back in the oven for a few minutes on the very bottom rack, thus putting the underbaked bottom closer to the heat source.

Why does my apple pie have so much liquid? ›

When you cook apples, the pectin in them breaks down, making the apples watery. The lower pH value of tart apples reduces the amount of pectin that breaks down, so the apples hold their shape and get less mushy. This will prevent your pie from getting watery.

Will pie filling thicken as it cools? ›

The first course of action is to let your pie cool completely, even overnight if necessary. The filling will naturally thicken as it cools, especially if you've used any of the above thickening agents. You can always reheat your pie when you're ready to eat it.

How do you thicken a pie filling? ›

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

How long should a fruit pie cool before cutting? ›

Fruit pies should cool at least four hours before slicing; custard pies should cool for two hours before serving or being refrigerated.

This really is the best fresh peach pie recipe! Our prize winning family recipe features fresh peaches and a thick creamy custard.

This really is the best fresh peach pie recipe!. My daughters would beg to lick the spoon after I poured the custard over the peaches, or for scraps of pie dough as I made the crust.. Here’s what to look for when you buy peaches for your fresh peach pie:. Make the pie crust.. Refrigerate to set: The custard needs some time to set in the fridge, so this pie is served cold.. It will set up when you refrigerate it after baking.. Bake: Bake the pie for 15 minutes at 450°F, then turn down the oven to 325°F.

Homemade peach brandy is delicious and easy to make. If you have access to your own peaches, pick the fruit at the peak of its ripeness for jams, pies and, of course, peach brandy. Here is a simple recipe for peach brandy that is sure to turn out well.

If you have concerns about the safety of bottling, I would suggest that you cover the bottle tops with plastic wrap or put lids on loosely.. Peach brandy is basically a mixture of fruit and sugar.. Although I do not know the alcohol content of my peach "brandy", it's probably in the range of wine and not true brandy.. This seemed like a good indication that the tree was never going to produce fruit.. Can I use them to make peach brandy?

A homemade apple pie that will even impress your grandma.

Apple pie is an American classic that everyone should know how to make.. Do I need to make my own pie crust?. Can I make the pie dough ahead of time?. How can I keep my apple pie from being too watery?. In this recipe we add a little flour to thicken the pie mixture, but we're also relying on the natural pectin that exists in apples.. Pectin is a naturally occurring polysaccharide (a carbohydrate) that exists in apples and berries that, when mixed with sugar and heated, can create that perfect jammy consistency we're looking for in an apple pie.. Without venting, steam will build up in the pie while baking and cause more water to get trapped in the pie, leading to a runnier pie mixture.. What is the best way to store apple pie?. Room temperature: Wrap the pie tightly in plastic wrap, or store in an airtight container.. Refrigerator: If longer than 3 days, store the pie wrapped tightly in plastic or in an airtight container for up to 5 days.. Freezer: Apple pie freezes nicely.. Want to make apple pie a little more healthy?. Try out these adorable Apple Pie Baked Apples !. Place pie onto preheated baking sheet and bake 20 minutes, then reduce heat to 375º and bake until golden and bubbly, 40 minutes more.

Confession: I don't make pies. But Ken does. I'm jumping with joy to have Ken Haedrich, one of America's most well-respected pie experts, sharing a pie

Ken has also recently launched The Pie Academy – an “online community dedicated to the idea that anyone can learn to make great pies from scratch.” Ken, you’re heroic.. When you’re ready, fill the pie shell, place the pie in your preheated oven, then start making the topping right away.. I find that it works best to bake your fruit pies about 20 minutes before adding your crumb topping.. This classic peach pie recipe is from Ken Haedrich, one of America’s best pie makers!. Pastry: 5 tablespoons cold vegetable shortening (Crisco) in about 10 pieces 4 tablespoons cold unsalted butter, cut into 1/4 ” pieces 1 1/2 cups all-purpose flour 1/2 teaspoon (scant) salt 1/3 cup ice cold water Peach Filling: 5 cups peeled and sliced fresh peaches (or peaches and nectarines; see note below) 1/3 cup sugar 2 1/2 tablespoons cornstarch 2 teaspoons lemon juice 1/2 teaspoon finely grated lemon zest (optional) Heath Bar Crumb Topping: 1 cup coarsely chopped Heath bars (about three 1.4 ounce bars) 2/3 cup all-purpose flour 1/2 cup pecan halves or pieces 1/4 cup sugar 1/4 teaspoon salt 5 tablespoons cold unsalted butter, cut into 1/4 ” pieces. As the pie bakes, make the crumb topping.. When the pie has baked for 20 minutes, slide it out of the oven and carefully spread the topping evenly over the pie.. Keywords: peach pie recipe, heath bar crumb topping, peach pie with crumb topping

The Perfect Peach Pie is amazing! The fresh peach flavor is up front and delicious, the natural sweetness of the peaches comes shining through to perfection

All those gorgeous fresh peaches were the inspiration I needed to make my first Peach Pie.. VERY IMPORTANT – drain the peaches in a colander, this helps your pie to not be soupy when cut.. If your top crust is getting to brown and the pie still has baking time left, place foil on the top and continue baking.. It is indeed The Perfect Peach Pie.. The fresh peach flavor is up front and delicious, the natural sweetness of the peaches comes shining through to perfection. Keyword: fresh peaches, pech pie, The Perfect Peach Pie. Pie crust recipe yielding two crusts for a 9 inch pie or 1 package pastry for a 9 inch double crust pie 15 ounce 5 cups sliced peaches ( slice the peaches about 1/2 inch thick) 1 egg beaten 1 Tablespoon lemon juice 1/4 cup all purpose flour 1/4 cup cornstarch 3/4 cup white sugar 1/4 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 Tablespoons cold butter. Place drained peaches in a large bowl.. Place one homemade or pre-made pie crust in the bottom of a 9 inch pie pan.. In a medium size bowl combine the flour,cornstarch,sugars,cinnamon and salt.. Place the top crust over the peaches and flute edges.. Bake an additional 30-35 minutes until crust is brown and juices bubble up through the slits.

Celebrate jubilee weekend with a sausage pie and piccalilli yoghurt, sour cherry and coconut lollies, and peach and tahini cream shortcakes

3 tbsp olive oil 3 onions , peeled and finely chopped (540g) Salt and black pepper6 garlic cloves , peeled and crushed 4 tsp hawaij spice (or medium curry powder) 300g piccalilli (homemade or bought) 800g pork sausages , casings removed and discarded (750g) 50g parsley , finely chopped 25g chives , finely chopped 230g stale white bread , crusts cut off, roughly blitzed into crumbs (130g) 2 sheetsready-rolled all-butter puff pastry (39cm x 23cm) 1 egg , beaten 120g Greek yoghurt. For the shortcake 375g plain flour , plus extra for dusting 2½ tsp baking powder ¼ tsp bicarbonate of soda¾ tsp salt60g golden caster sugar 175g fridge-cold unsalted butter ,cut into 1cm cubes 140ml fridge-cold buttermilk140ml fridge-cold double cream , plus extra for brushing 2 tsp vanilla bean paste 1½ tbsp demerara sugar. For the peaches 200g golden caster sugar4 limes – zest finely grated, to get 3 tsp, and juiced, to get 75ml 20g ginger , peeled and finely grated A pinch of salt 1kg ripe peaches (or apricots or strawberries), cut into 1cm-thick slices. Line a large tray (that will fit in your fridge) with greaseproof paper, lay the shortcakes on top and chill in the fridge for at least 30 minutes and up to an hour (you want to bake these from cold).. Spoon some of the peach mix over the bottom half of each shortcake, dollop on a generous spoonful of tahini cream, top with the other shortcake half and serve.

Home canned peach pie filling on the pantry shelf is like having a homemade dessert ready at a moment’s notice.  It works wonderfully to top a cheesecake or coffee cake, and it’s perfect for whipping

Home canned peach pie filling on the pantry shelf is like having a homemade dessert ready at a moment’s notice.It works wonderfully to top a cheesecake or coffee cake, and it’s perfect for whipping together a homemade pie in minutes.. Unlike canned peaches in syrup where you can tweak the recipe as much as you like, home canned peach pie filling cant deviate from the safe approved recipe.. You can’t just put up any old peach pie filling recipe.Flour turns to paste in a canner, and regular cornstarch won’t work either.There is a special thickener called clear jel that was developed for canning pie fillings.It stays liquid while it’s hot, allowing you to fill the jars quickly without air bubbles.After canning, the jars set firmly and are preserved until needed.. Since clear jel thickens as it cools, it’s more important than ever to pack the jars very hot for canning.I had a bit of the extra gel left in the pot after I’d finished filling my canning jars, and within minutes of turning off the heat it had already setup completely.A little hot water washes it off completely for cleanup, but during the canning process, the pie filling needs to flow freely to completely fill the jars.. Thickened clear jel left over after filling my canning jars.. Canning peach pie filling is ever so slightly more complicated than canning peach slices because you need to first cook the peaches and then remove them from the pot to make the gel.The peaches go back into the pot once the gel is prepared and the completed pie filling is packed into jars.. Raw peaches are full of air bubbles that will come out during the canning process.That’s why it’s important to cook the peaches before they go into the canner.The gel itself cant be cooked that long, so the peaches need to be cooked separately and then kept warm until they can go back into the pie filling.. Homemade peach pie filling recipe for canning.. 6 quarts peaches, sliced and peeled 7 cups sugar 2 1/4 cups clear jel cook type, not instant 5 1/4 cups peach cooking liquid or water 1 tsp cinnamon 1 tsp almond extract 1 3/4 cups lemon juice water for cooking peaches. Add the sugar and clear jel back into the pot.

Easy and delicious, Southern Peach Cobbler is the ultimate dessert comfort food. Trust me...this recipe is the Best Peach Cobbler EVER.

It’s basically the signature dessert of the south, and everyone’s grandma has the best peach cobbler recipe EVER.. Well, I’m no one’s grandma but this is the BEST Southern Peach Cobbler recipe I have ever made or eaten.. As the batter cooks, it bakes up and through the peaches and butter, leaving a buttery caramelized crust that pairs perfectly with the peaches underneath.. I know what you are thinking…could I make this into a cast iron peach cobbler?. 1/2 cup butter 2 cups granulated sugar, divided 4 cups peaches, fresh or thawed frozen 1 tablespoon lemon juice 1 cup all purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1 cup milk cinnamon. The best peach cobbler recipe EVER.. 1/2 cup butter 2 cups granulated sugar, divided 4 cups peaches, fresh or thawed frozen 1 Tbsp lemon juice 1 cup all purpose flour 1 Tbsp baking powder 1/4 tsp salt 1 cup milk cinnamon. This southern peach cobbler is best enjoyed warm and fresh from the oven, but you can store leftovers in the refrigerator for up to four days.. If you stored your cobbler in the original baking dish, you can put the entire thing back in the oven and bake at 350 degrees for 20 minutes or until heated through.. Whether you’re in the mood for sweet southern peach cobbler, delicious chicken and dumplings made right in the crockpot, cornbread stuffing, or delicious tea cakes, you can’t go wrong with any of these great recipes.. Try making a meal of it and serve up crockpot chicken and dumplings for dinner and my southern peach cobbler for dessert.


1. How to Make and Can Peach Pie Filling
(Granny Women of Appalachia)
2. How to Make Southern Peach Pie
(House of Nash Eats)
3. Peach Pie Recipe Demonstration -
(Joy of Baking)
4. How to Make Fried Peach Pies
(America's Test Kitchen)
5. Easy Peach Pie
(Little Sweet Baker)
6. How to Make the Most Delicious Peach Pie 2 Ways
(Best Recipes with Sharon)

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