Peach Pie Soggy Crust

I think you should make the old style, and the new style. I'd be very happy to take one for the team, and test both of them.

I have no problem being the volunteer for this task. I know it's hard, but somebody should do it.......

paint the crust with egg white and set it up in the oven.

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!

Deb, peach pie was my thorn in the side until this last Summer when my sister came to visit. She made a peach pie and heavily thickened the peaches in a sauce pan before adding to the crust. Use the 425 degree oven for the first 30 minutes and we had perfect crust. I made it a few times after she left just to make sure it wasn't a fluke. No more soggy peach pie for me.