Peach Pie--life doesn't get better than a cool fall evening and warm peach pie and ice cream shared with friends. The glory of peach pie is the syrupy richness of the sweet, thickened juices of the ripe peaches, but that's also part of the drama of peach pie. Because ripe, flavorful peaches are so juice-filled, as they heat during the baking process those juices are released. Traditional thickeners--flour and cornstarch don't thicken until the juices get to boiling temperatures. And that can create two problems: 1) The bottom crust can become soggy from all that juice, and 2) The juice can boil out through the slits in the top, creating a very smelly mess on the bottom of the oven and a pie that isn't very pretty.
The secret to "Perfect Peach Pie" is using Ultra Gel® as a thickener. It is an instant starch, which means when that yummy peach juice is released, it is immediately thickened, ensuring a crisp crust and no boil-out. And a presentation you can be proud of!!
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Ingredients
- 4 c. fresh peaches, peeled and sliced
- 2 T. lemon juice
- 1 t. vanilla or 1/2 t. almond extract
- 1 c. sugar
- 6 T. Ultra Gel® (www.carnetfoods.com or Amazon-search for "Ultra Gel Super Sale" for sale prices.
- 1/2 t. cinnamon
- Double crust for 9" pie
Instructions
- Add the lemon juice and flavoring to the peaches.
- Combine the sugar, Ultra Gel® and cinnamon in a separate container and mix together.
- Add the sugar mixture to the peach mixture and shake or stir gently until well combined.
- The mixture shouldn't be dry. If it doesn't look like the photo below, add a couple of tablespoons of water.
- Turn the mixture into a pastry-lined 9" pie plate.
- Add the top crust, crimp the edges, and carefully cut slits to let the steam escape.
- Brush the top crust lightly with milk for nice browning.
- Bake in an oven preheated to 425 for 15 minutes, then turn down to 350 for another 30-40 minutes.
Peel and slice the peaches.
Combine the sugar, Ultra Gel® and cinnamon in a separate bowl. (Woops, hadn't added the cinnamon, yet)
Add the sugar mixture to the peaches and stir or shake gently.
The sugar will start to pull the juices from the peaches, where the Ultra Gel® will start to thicken them.
If after a few minutes your peaches look drier than this, add a couple of tablespoons of water. Some peaches are juicier than other, either from the way they were stored, how ripe they are, or what variety they are.
Turn the peach mixture into a 9" pie plate lined with pastry.
Using glass pie plates for fruit pies give the best chance of getting a firm, well-baked bottom crust because glass absorbs the heat well. Second choice would be a dark-colored metal pie plate. Save the shiny ones for single-crust pies, where the heat can come from both top and bottom. Notice the two different styles of pie plates: One is about 1/2 inch taller than the other. This recipe is sized for the pie plate on the right--if you want to use a bigger or deeper pie plate, you will need to 1 1/2 x the recipe
Yumminess on the way!
Cut slits to allow the steam to escape and crimp the edges well. I like to brush the top of the pie with milk for better browning.
Ahhhh. . You've been smelling it for the past hour--now to put it on the cooling rack and watch your guests gather round. Notice--no boilout. Beautiful pie with plenty of juiciness!
Just because I couldn't help it. .
