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!