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Peach Pie Recipe with The Skins Left On

Have you ever made a peach pie leaving the skins on...? (see below)

http://www.epicurious.com/recipes/foo...

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  1. I have, although not this specific recipe, and I don't care for the way the skins roll as the pie cooks. For me it detracts from the baked fruit.

    10 Replies
    1. re: HillJ

      That makes total sense...was just hoping to skip that dreadful step!

      1. re: Funwithfood

        Funwithfood, the only time I've enjoyed a pie with the fruit skin on is a citrus pie or tart. Thinly sliced lemons, oranges, limes, grapefruit, tangerines, etc. Emphasis on THINLY sliced and fanned across a custard base. Delicious.

        Or, recently I enjoyed a seeded grape pie where the skins weren't removed (imagie the chore!) and served as a mini tart in a wine based shell. Very different.

        1. re: Funwithfood

          It is so easy to peel peaches; make an x in the bottom, blanch a minute in boiling water, voila!

          1. re: magiesmom

            Yes, it is easy but I've got about 20 pounds of peaches!

            1. re: Funwithfood

              You need a serrated vegetable peeler, which works like a charm on peaches!

              1. re: roxlet

                I just finished half of my blanching/peeling/mascerating/draining/reducing and put the flling in the fridge--I'll make pies tomorrow. (Also harvested my tomatoes, roasted/pureed and made bisque today. Summer is exhausting.)

                I'm not sure i've ever seen a "serrated" vegetable peeler. How is this better (for this purpose) than a regular vegetable peeler IYE?

                1. re: Funwithfood

                  The serrated Messermeister swivel peeler is exceptionally sharp. It grabs onto and cuts the skin of the produce without the user having to apply more than the tiniest bit of pressure. That's particularly important with soft fruits like tomato, kiwi, and peach. Very little chance of the peeler slipping, or loss of juice.

                  1. re: greygarious

                    Thanks, I'll buy one and save it just for fruit.

                    BTW, I've prepped my peaches (blanced/peeled/mascerated/drained/reduced juices) and they are in the refrigerator. Does it matter if they go into the crust chilled or at room temp?

                    1. re: Funwithfood

                      I vote for room temp with all fruit fillings, so they heat up faster. Less time to make the crust soggy. Since I have no baking stone, I put a sheet pan in the oven (with parchment so there's no cleanup for bubbled-over juice) as I preheat it. This gives the bottom of the pie pan a jump-start and even, continuous heat.

                      1. re: greygarious

                        Was thinking the same--just noticed though that my recipe calls for refrigerating the pie (after assembling) for 1-3 hours before baking anyway...

                        Do you add cinnamon? (Thinking a spice might be good, but not sure).

                        I brushed the top crust with cream last time, whole milk produces a lighter golden color (I believe), so perhaps I'll use whole milk this time.

                        P.S. I did not add any spices because the peaches are quite flavorful. Darn it, I only added half of my reduced peach juice, arrrgh. Maybe I can use the remainder for peach cobbler in the future.

      2. I have, but not a baked one - the peaches stay raw in mine. I'm with HillJ on the texture of the skins in a baked pie.

        1. Buy the Cooks Illustrated-recommended Messermeister serrated vegetable peeler. It makes peeling peaches, tomatoes, citrus, and other produce a breeze. Plus, it only takes off a VERY thin strip, so you aren't wasting flesh, and are saving the sweetest part of the fruit, which is often just beneath the peel. It cost around $6 five or so years ago. I got mine online from A Cook's Wares.

          4 Replies
          1. re: greygarious

            I have their swivel peeler. Do you mean their julienne peeler?

            1. re: Funwithfood

              It's this thing: http://www.amazon.com/Messermeister-T...

              I have one, and it really does work on soft fruits and veggies. Kuhn Rikon apparently now makes a similar one, too. Oh, I see they have a Y-shaped one. Might have to get that as it's an easier shape for me.

              But for 20 lbs., I'd blanch, or make something where peels won't bother you.

              1. re: Caitlin McGrath

                Yes with this volume I think I'll need to blanch, it's just so darned messy!

                1. re: Funwithfood

                  i've never understood the blanching business. what could be easier to peel than a peach?

                  I will say, if you use non-organic peaches with the skin on, don't forget to wash them really well. My family grows peaches, and my Mom says the pesticides used on peaches can be particularly nasty.

          2. This is magnificent either as a pie or a tart. I have to bring it to a gathering immediately after baking or I gobble the whole thing down. It's perfect at room temperature after the crust has gotten just a bit soggy.

            http://smittenkitchen.com/2009/07/pea...

            1 Reply
            1. re: LaureltQ

              Ahh, Martha's recipe! Very good indeed.

            2. I just made one today (7/1/13). It is delicious, and the color is beautiful. My husband thought there was another type of fruit in it because of the red color imparted by the peel. The velvet texture cooks away.

              1. How well did your filling set? I was curious since I understand one of the places pectin is concentrated is in the skins, so when I make jam I clean the peaches (really well) and then puree them into the jam. Also helps give the jam a deeper color, IMHO.

                1. This sounds nice

                  http://bakingbites.com/2013/06/peach-...