Baked Peach Hand Pies Recipe (2024)

FAQs

How do you know when peach pie is done baking? ›

A fruit pie is ready to be pulled from the oven when its juices are bubbling in the center of the pie, not just the sides! Especially if it is a very juicy pie, make sure those bubbles are have a slower, thick appearance to them, as opposed to the faster, more watery bubbles that appear on the edges of a pie at first.

For perfect pie filling, be sure to buy peaches at the peak of ripeness; the skin should easily bruise with the lightest amount of pressure. Many bakers prefer to remove the skins from peaches when using them for pie filling, as some find the skin's texture unpleasant and are put off by its slightly bitter flavor.

If made ahead without baking, the pastry crust can become too wet and end up soggy after baking. The best way to make your apple pie in advance? Bake the pie completely, then chill it overnight, allowing the pie to sit at room temperature for at least an hour before serving.

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.

1. Preheat the oven to the temperature that your recipe recommends. Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.

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

The ripest (even over-ripe) fruits make the sweetest pies, but they're also so juicy. Unpredictably so: It's impossible to know what exactly is hiding inside each piece of fruit, let alone a pie's worth of fruit.

Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you'll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking.

The pie will need to be thatwed for 24 hours in the fridge before you bake it. if you are baking the pie direct from the fridge then you may find that it needs an extra 5 to 10 minutes baking time to make sure that it is completely cooked through. The recipe gives a timing for a cooled, but not chilled, filling.

Does pie dough have to sit overnight? ›

Let them rest in the fridge for at least 2 hours, but ideally overnight. Resting them in the fridge allows the gluten to settle and the moisture to despurse evenly throughout the pie crust.

Two popular varieties for pies are the Sun Haven Peach, since it resists browning and its wonderfully "peachy" flavor shines through even when cooked and Intrepid Peach, which has high marks in flavor and texture when baked – on top of coming from a hardy and disease-resistant tree.

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.

Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy. Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.

A just-baked fruit pie's filling will be very hot out of the oven, and quite messy to serve. The filling will set as it cools; be sure to let your pie cool completely before cutting and serving.

If crust completely covers filling, bake until pie reaches an internal temperature of 212°F (100°C) on a digital thermometer. To Serve: Cool pie until center of filling is no warmer than 85°F (29°C) on a digital thermometer, about 3 hours depending on the type of pie plate.