Making a fruit pie requires a lengthy cooling period to ensure proper setting of the filling. Waiting four to six to eight hours is crucial instead of slicing immediately. Utilizing slightly underripe peaches is preferred as they hold up better when baked. Sugar, lemon, and spices enhance even mediocre fruit, transforming it into a flavorful filling. Chilling the pie in the fridge before serving results in a tidier cut. Unthawed frozen peaches can be used as a substitute for fresh, with adjustments in cooking time.
The hardest part about making a fruit pie isn't the crust. The hardest part is waiting for it to properly cool before slicing.
It takes hours for a fruit pie to cool, with four to six-to-eight hours being ideal to ensure proper setting.
The best peaches for a pie are slightly underripe, as they have a better balance of acid and pectin to hold up well.
Sugar, lemon, and spices can transform mediocre fruit into a fragrant, jammy filling for pies.
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