Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 25, 2010 12:44 PM

Peach pie that isn't soggy

Somehow I managed to live in SC for 7 years, baking plenty of pies, eating plenty of 2 napkin peaches, but never making a peach pie. I just picked 10 pounds and am going to put a dent in those by making a pie. I know friends have often struggled with soggy, runny peach pie, despite using corn starch or tapioca or flour or whatever their thickener of choice for other fruit pies.

Any tips for me to avoid a soggy, runny peach pie?

  1. Click to Upload a photo (10 MB limit)
  1. America's Test Kitchen handled this. It's "premium content" now -- you have to pay to get in -- but their "secret" is the use of tapioca as a thickener. Someone else here can probably help further, if you can't take it from there.

    1 Reply
    1. re: Muskrat

      Thank you muskrat. I have a friend who can access the premium content. I'll have her look for it if greygarious' tips don't work on pie #1.

    2. I'm in the tapioca camp. But first, toss your sliced peaches with sugar and put them in a colander over a bowl for at least a half hour. Then in a pan or microwave, boil down the juices to reduce by half. Return peaches and juices to bowl, stir in your thickener and any spices or lemon you may want to use. While this is going on, put a foil or parchment-lined sheet pan in your oven as you preheat it to 375. When your pie is assembled, bake it on the preheated sheet. It will catch any spill-over and more importantly, jumpstart the bottom crust so it is nice and brown. Use the maceration/reduction technique for any very juicy fruits. Some recipes call for cooking some or all of the fruit first to reduce the liquid in it but that means little or no distinct pieces of fruit in the finished pie.

      If you aren't reducing first, do a rustic tart instead of a double crust. Roll out to half again the diameter you want the tart to be, mound on the sweetened fruit tossed with thickener, to that lesser diameter, then fold over the outer border of dough, pleating it as you go, to cover the outer area. There will be more evaporation from the uncovered area of fruit than with a two crust pie.

      6 Replies
        1. re: greygarious

          That's the way to go. PS: Cooks Illustrated powdered the tapioca pearls in a coffee grinder first. I do half and half. Also, seal the bottom crust - for peaches, I'd brush with either egg whites or melted white chocolate before adding the filling.

          1. re: sbp

            Tapioca starch can be found in most Asian markets. Then you can save yourself the chore of grinding the tapioca pearls.

          2. re: greygarious

            Great advise.

            I've got some nice peaches and am considering making my first peach pie. So, reduce the juices, blind bake (what do y'all prefer to put on the crust when blind baking?) and add tapioca (in what ratio to the amount of fruit?)

            This Food Network recipe got rave reviews:

            1. re: Funwithfood

              If you scroll down to the post by gmm, s/he includes a link to the detailed recipe by Rose Levy Beranbaum using this technique, with all the ingredient amounts and instructions.

              1. re: Caitlin McGrath

                Yes, I found that as I went on and copied it, a nice detailed description.

          3. I just read something somewhere -- hmmmm -- anyway, they suggested that you blind bake the pie, then, once the bottom crust is cooled, add the fruit and a top crust and bake again. Apparently, this guarantees a crisp bottom crust. I usually find that thickening with tapioca flour and baking in a Pyrex pie pan usually work really well.

            5 Replies
            1. re: roxlet

              Yes, blind baking the bottom crust, then grey's juicing instructions, along with using tapioca, not cornstarch, a glass pie plate for good browning and use a pie bird (those things really work for preventing boiling juice spill over).

              1. re: bushwickgirl

                Really? Those work? I just thought it was cutesy pie.

                1. re: bushwickgirl

                  Aside from blind baking, you can also use an egg white wash on the bottom of your pie crust.

                  1. re: ipsedixit

                    I've heard of that, but wouldn't the crust need to be baked a bit before adding the filling?

              2. I haven't made a peach pie in years, but I've had good luck with Rose Levy Berenbaum's recipe. It involves macerating the peaches with sugar and draining off and reducing the juices, and adding back to peaches before baking.


                1. Thank you everyone! I went with greygarious' idea to macerate the peaches first and then reduce the juices. I would have done the pre-baking of the bottom crust, but I hadn't checked back here before assembling. It turned out fairly well. It was a little bit runny, but not too much saw (and I used very, very, very ripe peaches, so I'm not sure a little runny wasn't going to happen). I did not try it (sent it to work with my husband), but it got great reviews. He said the crust was not quite as good as usual but not soggy.

                  I'll probably try again this weekend and will do the pre-baking this time.

                  8 Replies
                  1. re: debbiel

                    You may want to use half again the amount of tapioca if the fruit is super-juicy. I would paint the raw bottom crust with egg white before pre-baking. I've never pre-baked the bottom shell because between using a pyrex pan and a preheated sheet pan beneath it, I get good bottom crusts. If the bottom crust is already baked, how do you achieve a good seal between the top and bottom crusts, and an attractively-crimped edge?

                    I can't imagine having enough restraint not to have a slice of a pie I baked myself! Hats off to you. I suggest you try the free-form rustic style (a.k.a. crostata, croustade) if you have some leftover dough. I am sentimentally attached to the tradition of the double-crust pie, but for texture and flavor I really do prefer an individual rustic tartlet, A 6" diameter circle of dough makes a 3+ inch finished one, just the right portion, and takes less time (about 25 min) to bake.

                    1. re: greygarious

                      I agree with you about the pie not having the seal, but when I have raised this question in the past, everyone pooh-poohed me. The pie that I saw somewhere had overlapping circles of dough as a top crust with a blind baked bottom. I suppose the net effect would be similar to a lattice pie.

                      1. re: roxlet

                        roxlet, I believe you're thinking of this piece on sour cherry pie with twice-baked crust (top crust in circle cut-outs):

                        1. re: Caitlin McGrath

                          Thanks, Caitlin! You're absolutely right. This was the recipe I saw. I am definitely tempted to try it next time I make a pie -- and considering that I have some very ripe peaches on hand, that may be very soon!

                      2. re: greygarious


                        I am surprised by your suggestion of a Pyrex pie pan. I thought that glass was less conducive of heat than metal (aluminum, in particular) and, therefore, a crust baked in a Pyrex pan would be less crisp than one done in metal. Obviously, you have found otherwise. Do you have any explanation as to why?

                        1. re: gfr1111

                          I also use the Pyrex pans exclusively for my pie baking. I don't have a scientific explanation as to why they work as well as they do, but I'm pretty sure that they were the top rated pie plate by Cook's magazine some years ago. I have tried all sorts of metal pans including ones that are perforated, that are dark metal, that are heavy, and IMO, none perform as well as the Pyrex ones.

                          1. re: gfr1111

                            Glass retains heat well, which makes it good for baking evenly. I don't know the science in detail but roxlet is correct that Cook's Illustrated confirmed what lots of long-time Pyrex pan fans already knew. Using the preheated sheet pan heats the pan up faster than just the oven rack can.

                          2. re: greygarious

                            Greygarious Quote: "I've never pre-baked the bottom shell because between using a pyrex pan and a preheated sheet pan beneath it, I get good bottom crusts. If the bottom crust is already baked, how do you achieve a good seal between the top and bottom crusts, and an attractively-crimped edge?"
                            Oh darn, that is a problem. I'd like my pie to be photogenic! :) Perhaps your approach would work best asthetics-wise.