Peach Pie Soggy Crust
I know this isn't a camping question but there are so many of you that are great cooks, I thought you would know the answer to this question. Does anyone have any suggestions on keeping a peach or app...
Forum Discussion
rolling_rhoda wrote:
I've used instant tapioca as a thickener, but not tapioca pudding. Tapioca should make a difference. Some varieties of apples break down easier with heat, making for a juicier pie. I assume the same is true of peaches. Also, sugar is hydroscopic, meaning draws out moisture and hangs on to it. It's why sugar bowls get lumpy if the house is humid. In pies, more sugar = more moisture/juice. Our favorite Apple pie uses Granny Smiths tossed in a few tbsp of flour and an equal amount of sugar. My peach pie mixes chopped peaches with flour, sugar and eggs. It makes a custard like filling from the peach juices, yum!
This sounds good. Care to share the recipe? Thanks!
