Georgia Peach Pie Recipe with Bourbon Whipped Cream (2024)

FAQs

Do you have to peel peaches for 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.

In order for the starch in your pie to set, whether you use flour, cornstarch, tapioca, or arrowroot, you need to let the pie cool completely before cutting it. If you slice it too soon, the starch won't gel and it will be runny.

There's absolutely no need to stress over apple pie less than 24 hours before sitting down to Thanksgiving dinner. You can prepare the pie entirely (save for baking it) and freeze the whole thing, then pop it into the oven once the turkey comes out. Or you can make the crust dough ahead, wrap, and chill or freeze.

Wrap the pie in plastic wrap and freeze until ready to bake and serve. Preheat the oven to 425 degrees F. Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour.

Though using one might work just fine for firm peaches, a ripe, juicy peach won't hold up to the peeler, and you'll likely lose a lot of the tasty flesh in the process. The best way to peel a peach is to actually place it in boiling water for about 30 seconds, then simply remove the loosened skin using your fingertips.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Tapioca-it's not just for pudding! This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

If made ahead without baking, the pastry crust can become too wet and end up soggy after baking. The best way to make your apple pie in advance? Bake the pie completely, then chill it overnight, allowing the pie to sit at room temperature for at least an hour before serving.

Is it better to freeze homemade pie before or after baking? ›

Most pies will freeze well from a raw or cooked state. However, custard filled pies do not tend to freeze well. When freezing a fruit pie, you'll see the best results if you freeze a combination of cooked fruit filling in a raw pastry. Raw fruit filling can become watery on thawing and may require additional thickener.

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

Remove plastic wrap from FROZEN pie. Place FROZEN pie on baking rack. Place a foil or parchment lined baking sheet on rack below the pie to catch any possible run over from filling. Fruit Pies: Bake pie at 375 degrees for 30 minutes, and then reduce heat to 350 degrees for 45 minutes.

1. Remove plastic wrapping from frozen pot pie and place in pre-heated 375° oven. 2. Bake 60-70 minutes, until the crust is brown and the center is a little bubbly.

Do not thaw the pie. Unwrap the pie and bake it at 425ºF (220ºC) for 15 minutes. Reduce the temperature to 375ºF (190ºC) and bake it for an additional 30 to 45 minutes or until the centre is bubbly.

Absolutely not! You do not have to peel peaches for baked peach cobblers and pie. Leave those peaches unpeeled. Keeping those beautiful skins on gives the cooked cobbler a gorgeous, deep peachy-pink hue and even more depth of flavor.

Peach skin is edible and is the source of much of the antioxidants and fiber found in peaches, but it also may contain more pesticides than the flesh of the fruit. As with any produce, it's a good practice to wash peaches before eating them.

The methods mentioned here assume that you are cutting them to 1/8 of an inch thick. As you slice, be sure to discard any brown spots. Also, there is no need to peel your peaches. The skin actually helps the peaches during the drying process.