Does anyone have a fantastic fresh peach pie recipe (or even a cobbler, crisp, or other) that they'd care to share here? Hubby came home with a box of beautiful big yellow peaches from Costco yesterday. I have made many peach pies over the years, but last year the recipe I used came out too juicy, although still very good tasting. I would like to make one that is thicker, so if you have a tried & true recipe, I'd be most interested. Thanks!

Judy

On 2013-09-19 11:49 AM, wrote:
>
> Does anyone have a fantastic fresh peach pie recipe (or even a cobbler, crisp, or other) that they'd care to share here? Hubby came home with a box of beautiful big yellow peaches from Costco yesterday. I have made many peach pies over the years, but last year the recipe I used came out too juicy, although still very good tasting. I would like to make one that is thicker, so if you have a tried & true recipe, I'd be most interested. Thanks!
>
> Judy
>


Peaches, about 3/4 cups sugar, 3 Tbsp. Minit tapicoa. Dot with butter,
put the top on, crimp and seal, and cut a vent hole in the middle and a
few slits in the top. Give it about 15 minutes at 425 then drop it to
375 for about 4o minutes until it is golden brown.

On 2013-09-19, Dave Smith > wrote:

> Peaches, about 3/4 cups sugar, 3 Tbsp. Minit tapicoa. Dot with butter,
> put the top on, crimp and seal, and cut a vent hole in the middle and a
> few slits in the top. Give it about 15 minutes at 425 then drop it to
> 375 for about 4o minutes until it is golden brown.

Howzbout a Frenchie tart? I got the pan, jes need a frog plan.

nb

On 9/19/2013 11:49 AM, wrote:
>
> Does anyone have a fantastic fresh peach pie recipe (or even a cobbler, crisp, or other) that they'd care to share here? Hubby came home with a box of beautiful big yellow peaches from Costco yesterday. I have made many peach pies over the years, but last year the recipe I used came out too juicy, although still very good tasting. I would like to make one that is thicker, so if you have a tried & true recipe, I'd be most interested. Thanks!
>
> Judy
>

My wife adds tapioca starch to the mix and it thickens up nicely. Not
sure how much though. A touch of cinnamon is nice it it too.

wrote:
>
> Does anyone have a fantastic fresh peach pie recipe (or even a cobbler, crisp, or other) that they'd care to share here? Hubby came home with a box of beautiful big yellow peaches from Costco yesterday. I have made many peach pies over the years, but last year the recipe I used came out too juicy, although still very good tasting. I would like to make one that is thicker, so if you have a tried & true recipe, I'd be most interested. Thanks!
>
> Judy

Too juicy, add some flour to the peach mix before baking. I don't have
a recipe for a peach pie but you've got me thinking about one now.

G.

On Thu, 19 Sep 2013 13:38:03 -0400, Ed Pawlowski > wrote:

>On 9/19/2013 11:49 AM, wrote:
>>
>> Does anyone have a fantastic fresh peach pie recipe (or even a cobbler, crisp, or other) that they'd care to share here? Hubby came home with a box of beautiful big yellow peaches from Costco yesterday. I have made many peach pies over the years, but last year the recipe I used came out too juicy, although still very good tasting. I would like to make one that is thicker, so if you have a tried & true recipe, I'd be most interested. Thanks!
>>
>> Judy
>>
>
>My wife adds tapioca starch to the mix and it thickens up nicely. Not
>sure how much though. A touch of cinnamon is nice it it too.

It's on the box. Be sure to wait the 15 minutes as stated or the pie
won't thicken properly.
Janet US

On 9/19/2013 10:49 AM, wrote:
>
> Does anyone have a fantastic fresh peach pie recipe (or even a cobbler, crisp, or other) that they'd care to share here? Hubby came home with a box of beautiful big yellow peaches from Costco yesterday. I have made many peach pies over the years, but last year the recipe I used came out too juicy, although still very good tasting. I would like to make one that is thicker, so if you have a tried & true recipe, I'd be most interested. Thanks!
>
> Judy
>

Add some tapioca to the fruit mix. Trick my mom taught me. Works very
well.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 2013-09-19, Janet Wilder > wrote:

> Add some tapioca to the fruit mix. Trick my mom taught me. Works very
> well.

I use instant tapioca to thicken pies, but discovered some fruits are
not juicy enough to activate the tapioca. Fresh blueberry is one
example. If the berries are not juicy enough, there is not enough
liquid in the pie to wet the tapioca. I discovered taking at least
1/3rd of the fruit and pre-cooking it in a saucepan with the tapioca
and then adding that to the fresh berries solves this problem.

nb

On 9/19/2013 3:17 PM, notbob wrote:
> On 2013-09-19, Janet Wilder > wrote:
>
>> Add some tapioca to the fruit mix. Trick my mom taught me. Works very
>> well.
>
> I use instant tapioca to thicken pies, but discovered some fruits are
> not juicy enough to activate the tapioca. Fresh blueberry is one
> example. If the berries are not juicy enough, there is not enough
> liquid in the pie to wet the tapioca. I discovered taking at least
> 1/3rd of the fruit and pre-cooking it in a saucepan with the tapioca
> and then adding that to the fresh berries solves this problem.
>
> nb
>

I only use tapioca for peach and other wet fruit pies. Berry pies
create their own thickener for me. Apple comes complete with pectin, so
it needs nothing other than some nice spices and, a bit of sweetener and
a dash of lemon juice.

We once had only large pearl tapioca in the house so we made "Siberian
Peach Pie" after an old joke that was circulating under that name.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thu, 19 Sep 2013 15:29:58 -0500, Janet Wilder
> wrote:

> On 9/19/2013 3:17 PM, notbob wrote:
> > On 2013-09-19, Janet Wilder > wrote:
> >
> >> Add some tapioca to the fruit mix. Trick my mom taught me. Works very
> >> well.
> >
> > I use instant tapioca to thicken pies, but discovered some fruits are
> > not juicy enough to activate the tapioca. Fresh blueberry is one
> > example. If the berries are not juicy enough, there is not enough
> > liquid in the pie to wet the tapioca. I discovered taking at least
> > 1/3rd of the fruit and pre-cooking it in a saucepan with the tapioca
> > and then adding that to the fresh berries solves this problem.
> >
> > nb
> >
>
> I only use tapioca for peach and other wet fruit pies. Berry pies
> create their own thickener for me. Apple comes complete with pectin, so
> it needs nothing other than some nice spices and, a bit of sweetener and
> a dash of lemon juice.
>
> We once had only large pearl tapioca in the house so we made "Siberian
> Peach Pie" after an old joke that was circulating under that name.

I tried tapioca once or twice but apparently didn't do it correctly or
maybe I used the wrong tapioca. Anyway, I didn't see any better
results than a little flour would accomplish. Then I thought about
grinding it into a powder, but I don't make fruit pies often enough to
have tried it yet.

--
Food is an important part of a balanced diet.

On 2013-09-19 4:35 PM, sf wrote:
> On Thu, 19 Sep 2013 15:29:58 -0500, Janet Wilder
> > wrote:
>
>> On 9/19/2013 3:17 PM, notbob wrote:
>>> On 2013-09-19, Janet Wilder > wrote:
>>>
>>>> Add some tapioca to the fruit mix. Trick my mom taught me. Works very
>>>> well.
>>>
>>> I use instant tapioca to thicken pies, but discovered some fruits are
>>> not juicy enough to activate the tapioca. Fresh blueberry is one
>>> example. If the berries are not juicy enough, there is not enough
>>> liquid in the pie to wet the tapioca. I discovered taking at least
>>> 1/3rd of the fruit and pre-cooking it in a saucepan with the tapioca
>>> and then adding that to the fresh berries solves this problem.
>>>
>>> nb
>>>
>>
>> I only use tapioca for peach and other wet fruit pies. Berry pies
>> create their own thickener for me. Apple comes complete with pectin, so
>> it needs nothing other than some nice spices and, a bit of sweetener and
>> a dash of lemon juice.
>>
>> We once had only large pearl tapioca in the house so we made "Siberian
>> Peach Pie" after an old joke that was circulating under that name.
>
> I tried tapioca once or twice but apparently didn't do it correctly or
> maybe I used the wrong tapioca. Anyway, I didn't see any better
> results than a little flour would accomplish. Then I thought about
> grinding it into a powder, but I don't make fruit pies often enough to
> have tried it yet.
>


I have been using Minut Tapioca for years. It always works for me and I
prefer the texture of the filling that way.

On Thursday, September 19, 2013 12:39:56 PM UTC-8, Dave Smith wrote:

I have been using Minut Tapioca for years. It always works for me and I prefer the texture of the filling that way.
......................................

I always use Minute Tapioca in my cherry and blueberry pies, but haven't seen a peach pie recipe that calls for it. They all seem to call for flour, but I don't see why tapioca wouldn't work, and do a better job of thickening the filling.

The last one I made called for:
5 cups sliced peaches
3/4 cup sugar
3 tbsp. flour (I used a generous 1/4 c. and still wasn't enough)
1/4 tsp. cinnamon AND nutmeg (I cut in half)
1/8 tsp. salt
1 tsp. lemon juice
1/8 tsp. almond extract
2 tbsp. butter.

Mix altogether, except for butter and put in a 9" unbaked pie shell. Dot with butter; put on top crust and seal well. Bake at 425 for 45 minutes, until peaches are tender.

The flavor was great, but even with the extra flour, it was too juicy to my liking, so may just do it again, using tapioca, if I think the peaches are real juicy.

Judy

On 9/19/2013 4:35 PM, sf wrote:

>>
>> We once had only large pearl tapioca in the house so we made "Siberian
>> Peach Pie" after an old joke that was circulating under that name.
>
> I tried tapioca once or twice but apparently didn't do it correctly or
> maybe I used the wrong tapioca. Anyway, I didn't see any better
> results than a little flour would accomplish. Then I thought about
> grinding it into a powder, but I don't make fruit pies often enough to
> have tried it yet.
>
Try the starch as it is already a powder.

On Thu, 19 Sep 2013 16:39:56 -0400, Dave Smith
> wrote:

> I have been using Minut Tapioca for years. It always works for me and I
> prefer the texture of the filling that way.

Do you see little balls of tapioca in your thickened juice?

--
Food is an important part of a balanced diet.

On Thu, 19 Sep 2013 19:48:39 -0400, Ed Pawlowski > wrote:

> On 9/19/2013 4:35 PM, sf wrote:
>
> >>
> >> We once had only large pearl tapioca in the house so we made "Siberian
> >> Peach Pie" after an old joke that was circulating under that name.
> >
> > I tried tapioca once or twice but apparently didn't do it correctly or
> > maybe I used the wrong tapioca. Anyway, I didn't see any better
> > results than a little flour would accomplish. Then I thought about
> > grinding it into a powder, but I don't make fruit pies often enough to
> > have tried it yet.
> >
> Try the starch as it is already a powder.

Are you talking about tapioca starch (make it or buy it?) or
cornstarch?

--
Food is an important part of a balanced diet.

On 9/19/2013 8:07 PM, sf wrote:
> On Thu, 19 Sep 2013 19:48:39 -0400, Ed Pawlowski > wrote:


>>>
>>> I tried tapioca once or twice but apparently didn't do it correctly or
>>> maybe I used the wrong tapioca. Anyway, I didn't see any better
>>> results than a little flour would accomplish. Then I thought about
>>> grinding it into a powder, but I don't make fruit pies often enough to
>>> have tried it yet.
>>>
>> Try the starch as it is already a powder.
>
> Are you talking about tapioca starch (make it or buy it?) or
> cornstarch?
>

Tapioca starch, pre-made.
http://www.amazon.com/Unknown-Tapioc.../dp/B0001RIU3G

On 2013-09-19 8:06 PM, sf wrote:
> On Thu, 19 Sep 2013 16:39:56 -0400, Dave Smith
> > wrote:
>
>> I have been using Minut Tapioca for years. It always works for me and I
>> prefer the texture of the filling that way.
>
> Do you see little balls of tapioca in your thickened juice?
>


No. Did you you minute tapioca or did you have the small pearls? The
latter would likely be little balls, and probably still hard because
they may not have had enough time to cook.

"Gary" > wrote in message ...
> wrote:
>>
>> Does anyone have a fantastic fresh peach pie recipe (or even a cobbler,
>> crisp, or other) that they'd care to share here? Hubby came home with a
>> box of beautiful big yellow peaches from Costco yesterday. I have made
>> many peach pies over the years, but last year the recipe I used came out
>> too juicy, although still very good tasting. I would like to make one
>> that is thicker, so if you have a tried & true recipe, I'd be most
>> interested. Thanks!
>>
>> Judy
>
> Too juicy, add some flour to the peach mix before baking. I don't have
> a recipe for a peach pie but you've got me thinking about one now.

I just made a Marion berry pie. Did not follow the recipe as I wanted no
sugar added although I did put a tiny bit of coarse sugar on the top crust
for crunch. Had more berries than the recipe called for and apparently
miscalculated on the amount of cornstarch to use. I also think if I had
added sugar, the juice would have cooked down more. I have seen other
recipes that tell you to add breadcrumbs to the mix or put a layer of them
on the bottom of the pie. I don't want to do that though. I think if I
make this again, I will cook the berries in top of the stove for a little
while then reduce the juice down before I bake.

"notbob" > wrote in message
...
> On 2013-09-19, Janet Wilder > wrote:
>
>> Add some tapioca to the fruit mix. Trick my mom taught me. Works very
>> well.
>
> I use instant tapioca to thicken pies, but discovered some fruits are
> not juicy enough to activate the tapioca. Fresh blueberry is one
> example. If the berries are not juicy enough, there is not enough
> liquid in the pie to wet the tapioca. I discovered taking at least
> 1/3rd of the fruit and pre-cooking it in a saucepan with the tapioca
> and then adding that to the fresh berries solves this problem.

I used to make huckleberry pie. But our huckleberries are not like the
blueberry kind. They are a bright reddish pink and quite tart. Also very
tiny so often in order to get pie I would have to mix them with some apple
slices. We could go out picking for hours and still not get enough for two
pies. Those were not very juicy. I can't remember what I mixed those with.
Probably flour or cornstarch. I'm not overly fond of tapioca.

"sf" > wrote in message
...


> I tried tapioca once or twice but apparently didn't do it correctly or
> maybe I used the wrong tapioca. Anyway, I didn't see any better
> results than a little flour would accomplish. Then I thought about
> grinding it into a powder, but I don't make fruit pies often enough to
> have tried it yet.
>

I once made the mistake of following a Crockpot guide (came with) that said
to toss in some quick cooking tapioca during the last 20 minutes or so of
cooking to thicken the gravy of a pot roast. What I wound up with was
slightly thick juice and little, white, wet, lumps. Ugh.

On Thu, 19 Sep 2013 20:45:34 -0400, Dave Smith
> wrote:

> On 2013-09-19 8:06 PM, sf wrote:
> > On Thu, 19 Sep 2013 16:39:56 -0400, Dave Smith
> > > wrote:
> >
> >> I have been using Minut Tapioca for years. It always works for me and I
> >> prefer the texture of the filling that way.
> >
> > Do you see little balls of tapioca in your thickened juice?
> >
>
>
> No. Did you you minute tapioca or did you have the small pearls? The
> latter would likely be little balls, and probably still hard because
> they may not have had enough time to cook.

I don't know what I used (too long ago to remember). Does the minute
kind dissolve so you can't see it?

--
Food is an important part of a balanced diet.

On Thu, 19 Sep 2013 20:40:57 -0400, Ed Pawlowski > wrote:

> Tapioca starch, pre-made.
> http://www.amazon.com/Unknown-Tapioc.../dp/B0001RIU3G

Thanks, if I can't buy it in the grocery store then that's not what I
used. Can I make it by whizzing tapioca in a mini-FP, blender or
whirly coffee grinder?

--
Food is an important part of a balanced diet.

On 2013-09-20 1:00 AM, sf wrote:

>>
>> No. Did you you minute tapioca or did you have the small pearls? The
>> latter would likely be little balls, and probably still hard because
>> they may not have had enough time to cook.
>
> I don't know what I used (too long ago to remember). Does the minute
> kind dissolve so you can't see it?
>

Yes. It ends up making an opaque filling.

On 9/20/2013 1:04 AM, sf wrote:
> On Thu, 19 Sep 2013 20:40:57 -0400, Ed Pawlowski > wrote:
>
>> Tapioca starch, pre-made.
>> http://www.amazon.com/Unknown-Tapioc.../dp/B0001RIU3G
>
> Thanks, if I can't buy it in the grocery store then that's not what I
> used. Can I make it by whizzing tapioca in a mini-FP, blender or
> whirly coffee grinder?
>

Some groceries will have it. We just bought some last week. You can
probably get the same result grinding though.

On Fri, 20 Sep 2013 08:38:23 -0400, Ed Pawlowski > wrote:

> On 9/20/2013 1:04 AM, sf wrote:
> > On Thu, 19 Sep 2013 20:40:57 -0400, Ed Pawlowski > wrote:
> >
> >> Tapioca starch, pre-made.
> >> http://www.amazon.com/Unknown-Tapioc.../dp/B0001RIU3G
> >
> > Thanks, if I can't buy it in the grocery store then that's not what I
> > used. Can I make it by whizzing tapioca in a mini-FP, blender or
> > whirly coffee grinder?
> >
>
> Some groceries will have it. We just bought some last week. You can
> probably get the same result grinding though.

Thanks, I don't remember seeing tapioca starch but it's not something
I look for either. Some people say they can't find tapioca pearls,
but I see big bags of it all over the place... so it's probably there.

--
Food is an important part of a balanced diet.

On 2013-09-20 8:59 AM, sf wrote:

>
> Thanks, I don't remember seeing tapioca starch but it's not something
> I look for either. Some people say they can't find tapioca pearls,
> but I see big bags of it all over the place... so it's probably there.
>


Pearl tapioca is hard to find around here. I have to go to Asian stores
for it.