Easy Peach Fruit Hand Pie Recipe (2024)

FAQs

Do you have to peel peaches for a peach pie? ›

What's the easiest way? No, you don't need to peel peaches for peach pie.

When selecting peaches for pie, choose those with darker-hued skin and bright yellow-orange flesh. These peaches are generically known as "yellow peaches" and Reliance and Sweet Scarlet are the most well-known varieties.

The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

If peaches aren't in season and you don't have any frozen peaches on hand, you can use canned peaches for most baked recipes. Keep in mind that canned peaches are cooked (even if they're raw packed), so they'll be softer and more tender compared to the texture of a fresh or frozen peach.

About 2 medium peaches = 1 cup sliced peaches. About 4 medium peaches = 1 cup pureed peach. About 3 medium peaches = 1 pound of peaches.

Method 1: Paper Bag With an Apple or Banana

There's a reason this method is popular: It's because it works! Storing the peaches with other ethylene-emitting fruit, like an apple or a banana, helps to speed up the ripening process.

Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal because they're already too soft and mushy.

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Can I substitute frozen peaches for fresh in a pie? ›

The next time you make a scrumptious cake, pie, smoothie, or batch of preserves, you can save yourself valuable time and effort by using frozen peaches in place of fresh ones. For most baked goods, it's as easy as tossing them in as-is.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Can you eat peach skin? Peach skins are 100 percent edible, so you don't have to peel them. However, sometimes if peaches are cooked down long enough, such as in a cobbler or crisp, or you're making something smooth like peach curd or peach ice cream, then the skin may ruin the texture.

Peach skin is edible and is the source of much of the antioxidants and fiber found in peaches, but it also may contain more pesticides than the flesh of the fruit. As with any produce, it's a good practice to wash peaches before eating them.

If you only need to peel one or two for eating or adding to a salad, use a sharp paring knife to remove the skin. If you are baking and need a bunch of peeled peaches, just lower, a few at a time, into a pot of scalding hot water for about 15 seconds, then shock them in cold water for a few seconds.