"Flavor and texture hold equal sway for creating homemade peach pies. When baked, yellow freestones provide a tender yet structured texture - soft enough for dreamy-creamy pie filling, but sufficiently firm to avoid a squishy mess. A lightly acidic flesh brings balanced tang to the inherent sweetness of the peaches, as well as to added sugars and spices. Freestone peaches go by many names, including Redhaven, Glohaven, Reliance, Sweet Scarlet, and Cresthaven."
"Regardless of where purchased, it's important to know the core differences between the three categories of peaches - then specifically seek out the golden-yellow freestone beauties. Peach category names are pretty self-explanatory: clingstone, freestone, and semi-freestone. It all comes down to how easily the flesh separates from the inner stone. Compared to clingstone, the yellow freestone flesh practically slides away on its own when sliced in half. It needs little more than a nudge for super-easy pie prep."
Fruit pies combine aromatic filling, flaky pastry, and nostalgia, and peach pies benefit most from freshly picked fruit and homemade crust. Yellow freestone peaches are the preferred choice because their flesh practically slides away from the stone, simplifying prep. Yellow freestones bake to a tender yet structured texture that holds up without becoming mushy, while a light acidity balances added sugars and spices. Common yellow freestone varieties include Redhaven, Glohaven, Reliance, Sweet Scarlet, and Cresthaven. Ripe pie peaches display deep golden-yellow coloration and flesh that becomes more golden, indicating readiness for baking.
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