How do you make a peach pie from scratch?

Steps
  1. Place cookie sheet on oven rack. Heat oven to 400°F.
  2. In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice.
  3. Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown.

Can you use frozen peaches in place of fresh?

Fruit. The peak season for fresh peaches is June through September. However, you can always substitute frozen peaches (thawed and drained) or well-drained canned peaches in equal amounts for fresh peaches. One pound of frozen or canned peaches is equal to approximately three medium peaches.

Do you thaw frozen peaches before baking?

If you are using frozen peaches, let them thaw and then drain off the liquid before adding to the pie crust.

How do you make a peach pie less runny?

Here are a couple simple tricks from Chef John to help you bake a firm, moist-but-not-watery peach pie.
  1. Put sliced peaches in a bowl with sugar and a pinch of salt.
  2. Then set a strainer over a sauce pan.
  3. Now the real key to ensuring a moist but not watery pie is to use a lattice top on your pie.

Why is my peach pie so watery?

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.

How do you thicken a pie filling?

The most common thickeners used for pie fillings are flour, cornstarch and tapioca. These starches all work well to thicken pie filling juices but not of equal power. All thickeners have advantages and disadvantage. The trick is to use just the right amount to achieve the desired thickness after the pie is baked.

How do you thicken peach pie filling?

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 a pie filling from being runny?

Here are some tips to prevent runny apple pie.
  1. Precook the filling.
  2. Reduce the juice.
  3. Experiment with different thickeners.
  4. Vent the top crust.
  5. Try a lattice or crumb top crust.
  6. Bake thoroughly — and then some.
  7. Let the pie cool completely — preferably overnight.

How do I make my pie filling less runny?

To prevent watery fillings, try adding a light dusting of flour or ground nuts to the bottom of the pie. The flour absorbs excess liquids the filling might release.

How do you thicken cherry pie filling without cornstarch?

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.