To make a successful fruit pie, patience is essential; cooling it for six to eight hours allows the filling to set. The ideal peaches for pie are slightly underripe to avoid mushiness, and sugar, lemon, and spices can enhance flavor. Frozen peaches can be used instead of fresh, but they may require a longer cooking time. Achieving a crisp pie bottom is vital, and methods to ensure this were suggested in the context of making fruit pies.
The hardest part about making a fruit pie is waiting for it to properly cool before you can slice it open. It takes hours. Four is better, with a six-to-eight-hour wait being downright pro chef behavior.
The best peaches for a pie are the worst for eating out of hand. You want peaches that are slightly underripe as they have a better balance of acid and pectin.
If your peaches are crunchy like apples, congratulations! You can make excellent peach pie. The sugar, lemon, and spices help transform even mediocre fruit into a fragrant jammy filling.
You can also use an equal amount of unthawed frozen peaches in place of fresh. Cook them as you would for fresh, knowing that it may take a few minutes longer.
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