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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Peach Pie Problems

The peaches in my peach pie always turn "watery". The peaches are firm and not quite ripe when I start. The juice "boils" over the crust and my oven is a mess. What am I doing wrong?

First of all, us ripe, juicy peaches (not over-ripe). Cut them into thick wedges. You may wish to add some dried peaches or dried apricots to thicken the mixture (about 1/3 cup chopped dried fruit). Flour and corn starch will also bind the mixture (2 tablespoons each of flour and starch tossed with the fruit and sugar). Bake your pie(s) at 425 F. to begin (for about 20 minutes) and reduce heat thereafter. The high heat will seize and set the mixture. Place pan(s) on a parchment-lined baking sheet to catch the juices.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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