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30 Comments
Elizabeth
February 17, 2019
Thanks for these tips! I'll definitely be using the make ahead mix method from now on... Also, I love your style of writing. The way you describe the pies is so beautiful and lyrical.
debra C.
September 24, 2018
I discovered a great way to cut down on added liquid to your fruit pies is.... instead on using lemon juice add 1 tea. of lemonade flavored Kool Aid to the sugar. It adds just the right amount of tartness and keeps the fruit the star of the pie.
Paul
September 3, 2018
Are peaches really that difficult? Last year they seemed so reasonable, every pie seemed to come out fine---this year, rather disappointing. My go-to recipe is one I got here a few years back, but this year either the peach filling never thickened and the pie was runny (served cool) or it became a gummy mess. My last one was my best by far, ever, because I made a peach filling first, baked the bottom crust, put the filling in cold and added a top crust and baked it until the filling had warmed and the top crust had browned---beautiful flavor and texture, and a nice crust. None of the recipes for peach pie I saw said to do anything special to them (although I saw you wince at a three step peach process, above, that I would not want to do either). I rather liked making the pre-cooked peach filling, but it seems like unnecessary work. Any thoughts?
Rick
July 12, 2018
Emma, Thanks for the wonderful tips! This is one of those articles we all need to keep handy in our cookbooks and notes.
I love tip #6, but have a question. Is it for a 9"x 1" pie tin or the standard 9"x 1 1/4" pie pan? I know they are similar, but just wondered if you had one or the other in mind. Thanks!
I love tip #6, but have a question. Is it for a 9"x 1" pie tin or the standard 9"x 1 1/4" pie pan? I know they are similar, but just wondered if you had one or the other in mind. Thanks!
Emma L.
July 13, 2018
Thanks, Rick! I didn't have one or the other in mind. I've found that how full a pie ends up in the pan depends on the fruit itself more than anything else, so if it ever looks a little shallow, I just add a bit more fruit on top.
bjm
February 11, 2018
I love this site - I always learn something new when I read the original post and the comments - thank you. I have been baking pies for a very long time, have used many of the tips included here, but also learned some new that I will try on my next pie excursion. Do you have any suggestions for successfully using disposable aluminum pie tins?
MichiganDave
February 11, 2018
One, I like the way you write. Two, I have read of cooks substituting freezer cold vodka for a portion of ice water to make a more crusty dough. In pie dough to breads, rolls and biscuits and I wonder what your thoughts are. BIG thanks for sharing your knowledge.
Erica
July 7, 2017
I'm wondering if anyone has any hints for the juice that accumulates in blueberry pies. I haven't figured out a flour/ cornstarch/ sugar to berry ratio and there's always too much juice. help!
Emma L.
July 7, 2017
Hi Erica. I've been making a lot of blueberry pies at work lately! If your blueberries are very juicy, they're probably pretty sweet, too? If so, try 5 cups blueberries, 1/4 cup sugar, and 6 tablespoons cornstarch, plus some lemon zest and salt to taste.
Joan I.
May 19, 2017
I didn't see any rhubarb custard pies. I bake one to kill for and have been doing this for several years. I get requests for this pie if they are coming for dinner. i pretty much made up the recipe for the filling as my Mom would say, "a little bit of that and a little more of this". You know how Moms are giving out recipes.
Brett
August 22, 2016
Man. Talk about expert pie tips. I do most of those. But I also do season my apple pies around fall even though I live in Washington and get great fruit. I might have to try one of the 4 'virgin' style.
Alexandra H.
July 4, 2016
What fabulous tips!!
Are than any pies that do not freeze well? I'd like to prep a few pies in advance (just egg wash before baking) for summer guests. Thanks!
Are than any pies that do not freeze well? I'd like to prep a few pies in advance (just egg wash before baking) for summer guests. Thanks!
bbmoe
July 2, 2016
I have several pies worth of prepped and frozen peaches, but they are too juicy to use straight up. Any suggestions for how to use them/treat them in pies?
Emma L.
July 4, 2016
Few suggestions: 1) When you thaw the peaches, do so in a strainer, so you get rid of extra juice before you prepare the filling. But... save the juice for other uses! Like smoothies, or cocktails! 2) Use as little sugar as necessary and amp up the cornstarch. 3) Be wary of overfilling the pie. If the fruit is extra juicy, your crust is already working hard to stay crisp. 4) A generous portion of streusel on top can help absorb any extra juices, too.
zoemetro U.
June 30, 2016
Thank you Emma, for all of the wonderful tips--especially the frozen "peppercorn and peas" pie mix. This weekend I am craving a cherry pie but will triple the dough recipe to freeze--per your suggestion. And along with thre water I always add vodka per america's test kitchen's tips. Or maybe because I am usually making bloody Mary's around the same time I am prepping for the evening's dinner party. ;-)
Emma L.
July 4, 2016
Thanks! Hope your cherry pie turned out great :-) I, too, am always pro a drink in hand while cooking/baking!
AntoniaJames
June 30, 2016
You covered quite a bit of ground, and did a nice job of it.
My two insider tips:
1. Toasted wheat germ makes any streusel taste even better. I also sprinkle it on every galette crust, before piling on the fruit.
2. Add nectarines, especially freestone ones, to the list of low maintenance fruits. Their thin skins (did you know that the nectarine is actually a variety of peach with fuzz-free skin?) can go into just about any baked dessert with no problem. In fact, I cannot think of a single instance where one would need to peel a nectarine.
Going off road here, but while on the subject of peaches and nectarines, if you haven't made Bill Smith's (of Crook's Corner) Green Peach Salad, well, you don't know what you're missing. Next time you're picking peaches or nectarines - yellow or white -- for a dessert, reach for two or three hard ones, and pop them into the fridge for this. It's a Genius recipe here - one of the best. ;o)
My two insider tips:
1. Toasted wheat germ makes any streusel taste even better. I also sprinkle it on every galette crust, before piling on the fruit.
2. Add nectarines, especially freestone ones, to the list of low maintenance fruits. Their thin skins (did you know that the nectarine is actually a variety of peach with fuzz-free skin?) can go into just about any baked dessert with no problem. In fact, I cannot think of a single instance where one would need to peel a nectarine.
Going off road here, but while on the subject of peaches and nectarines, if you haven't made Bill Smith's (of Crook's Corner) Green Peach Salad, well, you don't know what you're missing. Next time you're picking peaches or nectarines - yellow or white -- for a dessert, reach for two or three hard ones, and pop them into the fridge for this. It's a Genius recipe here - one of the best. ;o)
Emma L.
July 4, 2016
1. Love your wheat germ idea! I always have a jar in my fridge to stir into yogurt. Will have to try with my next streusel :-)
2. Totally adore nectarines, especially the white ones! I have an embarrassing fruit fuzz "phobia" -- get goosebumps every time I touch a peach! So nectarines are my jam. I'll have to try a green nectarine salad.
2. Totally adore nectarines, especially the white ones! I have an embarrassing fruit fuzz "phobia" -- get goosebumps every time I touch a peach! So nectarines are my jam. I'll have to try a green nectarine salad.
lyndsay S.
June 30, 2016
Love the tips, Emma! Good reminder about the cooling time for fruit pie. (No.5 you forgot to add "butter" after "cubed"!)
Fran D.
May 19, 2017
Great great info.I have trouble with shrinkage of blind crusts. I think it is in my rolling technique.
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