"Ham Sulu" > wrote in message
...
>I sent something to r.f.recipes as well, but I'm having major problems with
>any peach pie recipe I try as it always ends up too watery inside. What are
>people's peach pie techniques for making a nice stiff filling? I've read
>too that baking the pie on tiles or a pizza brick helps keep the crust
>crisp because that sogs out after a short while as well. I'm trying to get
>some nice peach pies in before peach season is over.

I have a recipe where you cook the peaches, then you have to drain them and
then I think you cook them again. This is before they go into the pie crust
& it is supposed to eliminate sogginess. It's very late in my part of the
world right now - I will dig up the recipe tomorrow morning.

-stars