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Mushy Peach Pie Crust? Not With This 1 Trick

Peach pies are summer’s perfect dessert. Except when they’re a soupy, crust-mushifying mess.


Peaches are a juicy fruit. That’s a good thing, almost always. With pies, though, you want to minimize the juiciness.

Well, good news. Here are a couple simple tricks from Chef John to help you bake a firm, moist-but-not-watery peach pie.

1) Put sliced peaches in a bowl with sugar and a pinch of salt. Let it sit for 30 minutes until it looks like this.



2) Then set a strainer over a sauce pan. Pour the fruit into the strainer, and let it sit for about 5 minutes, with the juices running into the sauce pan.

Pro Tip: Reduce the sugary peach sauce for later.

3) Now the real key to ensuring a moist but not watery pie is to use a lattice top on your pie. The spaces between the strips of lattice allow extra juices to evaporate as the pie bakes. The result? Perfect peach pie!


Give these tricks a try:

Chef John's Peach Pie

Peach Pie

Peach Pie with Sour Cream

Peach-a-Berry Pie

Raspberry-Peach Pie

Peach Pie the Old Fashioned Two Crust Way

Honey Peach Pie

Learn all about peaches, including how to buy and store them.

Carl Hanson

About Carl Hanson

Carl will eat that. Share with him @CarlNo9 on Twitter.