Ham Sulu wrote:
> 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 recently made a fresh peach pie that was to "die for". I used the
crust recipe Pate Brisee...added 2TBL sugar to the crust mixture,
sweetened the peaches to taste & put several pieces of left over crust
rolled very thin into the peaches the filling was not watery and I
didn't have the taste of arrowroot or cornstarch just the wonderful
taste of great peaches and a fabulous crust. If you've never used the
recipe for pate brisee it is available at Martha Stewart.com or in any
her books and will give you a marvelous crust every time. Her recipe
uses a food processor, but I just use the traditional method of cutting
the butter into the flour. dkwred