Peach pie

Posted in baking, dessert, food at 2:37 am by wingerz


Sorry everyone. This one’s got too many components and requires some diagrams for construction. Some tips gleaned from the recipes that I used:

  • use 3-4 tbsp of potato starch or pulverized minute tapioca (for about 6 cups of peaches) to thicken the fruit mixture
  • freeze the lattice top strips to make it easier to work with them (this recipe uses 8 1 1/4″ strips)
  • don’t peel the peaches if you’re lazy like me
  • preheat a baking sheet and bake on the lower rack of the oven if you want a chance at a browned bottom crust

Used the all-butter pie crust from the ATK family baking book and the filling recipe from Cook’s Illustrated.


  1. nimes said,

    September 9, 2009 at 4:24 am

    it tastes okay if you leave the peach skin on?

  2. wingerz said,

    September 10, 2009 at 2:01 am

    yeah, i’m never peeling peaches for any dessert ever again.

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