Perfect Peach Pie
Ingredients
- 2 - 9 inch pastry pie crust
- egg white with 2 teaspoon water
- 2 1/2 - 3 pounds medium size firm peaches sliced - 5 1/2 cups
- Juice of one lemon or 3 tablespoons lemon juice
- 1 cup sugar
- 1/8 teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
- 5 tablespoons quick cooking tapioca
- 2 tablespoons butter cut up
Step-by-Step Instructions
- Prepare the pastry and line your 9 inch pie plate. With a fork print the pastry on the bottom and sides, and brush with the egg white/water mixture.
- Preheat oven to 425 degrees.
- Slice peaches in a large bowl and mix with the lemon juice, sugar, spices, and tapioca. Let set 10 minutes. Drained canned fruit maybe used retaining 1/3 cup fruit juice in the mixture.
- Spoon the fruit into the pastry and dot with butter.
- Bake 10 minutes at 425 degrees; reduce heat to 350 degrees and bake an additional 35 to 40 minutes or until golden brown.
- Check in the last 10-15 minutes and add foil strips or crust cover if outer edge is browning too fast.
- Cool on wire rack, serve warm or cold; goes great with peach ice cream.
Common Problems and Solutions
Q: Why is my peach pie runny?
A: Make sure to use firm peaches, not overripe ones, and let the filling sit for the full 10 minutes after mixing to allow the tapioca to begin absorbing the juices. Also ensure you're measuring the tapioca accurately—too little won't thicken properly.
Q: Can I use frozen peaches?
A: Yes, but thaw and drain them well first, and reduce the liquid slightly. Frozen peaches release more juice than fresh, so you may need an extra tablespoon of tapioca.
Q: Why is my crust getting too brown?
A: Cover the edges with foil strips or a pie crust shield in the last 10-15 minutes of baking. The egg white wash helps create a seal but can brown quickly at high heat.
Tips and Techniques
Using firm peaches is key—they’ll soften during baking but won’t turn to mush. The tapioca needs the 10-minute rest to start working, so don’t skip that step. Brushing the bottom crust with egg white before filling creates a moisture barrier that helps prevent a soggy bottom.
Ingredient Substitutions
- quick cooking tapioca: 1/4 cup cornstarch or 1/3 cup all-purpose flour
- fresh peaches: 2 (29 oz) cans sliced peaches, drained
- homemade pastry: store-bought refrigerated pie crusts
Equipment Needed
- 9-inch pie plate
- Large mixing bowl
- Pastry brush
- Wire cooling rack
- Aluminum foil (for protecting crust edges)
Historical Context
Tapioca-thickened fruit pies became popular in the South because tapioca creates a clear, glossy filling that doesn’t cloud the fruit’s color like flour or cornstarch can. It also holds up well in humid climates.