Help, please, with peach pie.?

I%26#039;ve had nothing but bad luck trying to make peach pie. I always get peach soup in a crust.





The recipe I%26#039;ve been using asks for 4-5 large peaches, 1 cup of sugar and 1 Tablespoon of flour. The most recent time I made the pie, I used almost 1/4 cup of flour and I still had soup.





I always blanch my peaches so the skin comes off easily. Could that be the problem?





I use ripe peaches. Should I be using peaches that are just a bit under-ripe?





The 1 cup of sugar sounds like a lot and I wonder if I should be cutting back.





I%26#039;ve tried minute tapioca as a thickener but don%26#039;t know how much to use. Most tries I still got soup, but once the pie was much too gelled.





Any tips from those of you who have experience with peach pie will be much appreciated.

Help, please, with peach pie.?
mythoughts--- I suggest you go to www.cooks.com and read a few or several of their recipes for peach pie. I am sure that you will find one that will help you solve your problem.I truly wish I could help you.


But making one pie I am lost. now if you were making a 1000 I could help you. But I


will say this do not use cinnamon in peach











pie use a little nutmeg. I was plant manager


for a large frozen pie Co. for 18 years.


MYTHOUGHTS !!! I am not satisfied with this answer so here is a recipe off the top of my head it%26#039;s a little more work but should give you a good pie use the same amount of peaches pealed the same way,


Use the 4 or 5 peaches sliced fairly thick slices. Cut each slice in 1/2 place in bowl and set aside in a medium size sauce pan


bring 3/4 cup water and 3/4 cup sugar to a boil. Mix 2 Tbl. corn starch into 1/2 cup tap water. Pour slowly into boiling syrup stiring constantly With a long handle wooden spoon cook until clear about 1 min.


Remove from heat add a drop or two of (egg shade yellow color) 1/4 tea spoon nutmeg 1 Tble. butter. A few drops of vanilla. stir well add peaches and stir gently Let filling cool to room temperature.


Prosed with making the pie


PS. I would firm ripe peaches.


Wishing you luck with your pies. jim b
Reply:Try 1/2 cup flour, 1 cup of sugar, and 1/2 cup cinnamon to 5 cups of sliced peaches. Sugar helps thicken the juices, and you don%26#039;t want to cut back. Some varieties are juicier than others, and going to take even more flour and/or sugar, depending on how sweet they are.





You want to use dead-ripe but not over-ripe peaches. They%26#039;re so full of juice that scalding the peaches so the skin slips off is not going result in them being waterlogged.





I have to buy twice as many peaches as I need, because fresh dead-ripe peaches are so irresistable. I remember riding with my folks in mid-century, going up to the lower peninsula of Michigan to get a few bushels of peaches to can. When we got home, it was a lot of hard work in hot weather to can all those peaches, and the steam bath didn%26#039;t help at all, but they always tasted so wonderful, those we snitched, and those pretty mason jars of canned peaches!





My wife grew up in the city, and didn%26#039;t learn anything about canning and freezing until she married me. I really feel sorry for kids that think peaches come from the supermarket. They don%26#039;t work as hard - but I wouldn%26#039;t give up those memories for anything!
Reply:Try this recipe instead:





GEORGIA PEACH PIE





CRUST





2 c. All-purpose flour


1/4 tsp. Salt


3/4 c. Butter





FILLING





8 Firm, ripe peaches, peeled and cut into 1″ slices


1/2 c. Sugar


1/4 c. All-purpose flour


2 tbsp. freshly squeezed lemon juice


1 tsp. Grated lemon peel


2 tbsp. Milk





In large bowl, combine 2 cups flour and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Sprinkle 5 to 6 tbsp. cold water, 1 tbsp. at a time, over flour mixture; toss with fork to blend lightly but evenly. When mixture forms ball, knead gently 2 or 3 times. Divide dough in half. On lightly floured surface roll out half of the dough to 12″ circle; fit into 9″ pie plate; trim, leaving 1″ overhang. Roll out remaining half dough to12″ circle; using sharp knife cut circle into ten strips 1″ wide; set aside. Heat oven to 375 F.





In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice and grated lemon peel; toss well. Pour filling into pie crust. Arrange strips of dough in lattice pattern over filling; trim the edges of the strips. Dampen the overhang of the pie crust lightly with water; turn up over ends of lattice strips and seal. Flute the edges of the pie. Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown .Makes 10 servings.
Reply:!/2 cup Cinnamon is too much probably 1 teaspoon.





Are you cooking it too long. Use less flour.


Sugar the sliced peaches. Don%26#039;t let them sit and make a syrup. If they do you have to drain them as that syrup doesn%26#039;t belong in the pie.


I would pre-baked the pie crust half way. Peach pie doesn%26#039;t take as long as a apple pie as the peaches are softer.
Reply:Do not blanch...wash, peel, slice..also it`s 1/2 cup flour..not 1 TBSP..If you need more help go to www. recipezaar.com128494...Good Luck
Reply:A couple of things come to mind. First I%26#039;m thinking more sugar, then I wonder if you%26#039;re baking it until the center bubbles. I would go easy on the flour maybe just a tablespoon. The sugar will thicken the mixture but it needs to come to a boil (like when you%26#039;re making jam) If the crust starts to get too brown, you can cut a hole in some tin foil and cover the pie while you wait for the center to bubble. Also, try baking your pie on the very bottom shelf. Good luck, keep trying you will get it and it will be so worth the wait! P.S. I%26#039;ve made 100%26#039;s of peach pies. Blanching is just fine, the skin comes off easily. Too much flour will make your pie taste starchy. The sugar will thicken the fruit if you let it come to a boil while you%26#039;re baking it. 1 TB flour is just fine, I%26#039;ve been baking for 30 years and my peach pies come out just fine. I like the way you keep on trying.
Reply:Peach Pie


makes:one 9 inch pie


1¼ hours 15 min prep


pastry for double-crust pie (your own or Pillsbury pie crusts)


1/2 cup brown sugar


1/2 cup white sugar


1/4 cup cornstarch


3/4 teaspoon ginger


1/2 teaspoon cinnamon


1 1/4 teaspoons vanilla


5 peaches, peeled and sliced


2 tablespoons lemon juice





Preheat oven to 400-degrees F.


Prepare pastry or use pre-packages pastry and put bottom crust in a 9-inch pie pan.


In a large skillet combine sugars, cornstarch, ginger, cinnamon and vanilla.


Fold in peaches and simmer for 5 minutes or until filling thickens slightly.


Remove from heat and stir in lemon juice.


Spoon filling into prepared pie pan.


Fit top crust on top of filling.


Crimp and seal edges.


Cut slits in dough on top of pie.


Place pie on baking sheet and cover loosely with foil.


Bake for 15 minutes, remove foil and bake for 45 more minutes or until crust is brown and filling is bubbly.



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