Peach Pie Soggy Crust

Peel,half and bake the peaches before hand to get rid of some of the moisture.

I have also had good luck when I put my pie on the lower rack to bake the last 15 minutes

It helps to blind bake the crust. That means to pre bake it 10-12 minutes before you put the filling into the crust. Also, not only do I cool the pie on a cooling rack so that air will circulate under the pie, but if I need to store any leftovers, I also store the pie on a cooling rack in the fridge. I've had good luck with this method.

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!

Thanks everyone I will try some of these ideas and let you know the results. I have a freezer full of fresh peaches to use. BigBlockTank I'll taste them for you and let you know! Deb

A trick that my Mom taught me was, after the pie shell has been baked and cooled is to coat the pie crust with room temperature butter, not much, just a thin coating.....this creates a waterproofing layer between the pie filling and the crust........


Believe me this works......

agteacher wrote:
A soggy crust just means that you are going to get a juicy piece of pie.

And gooey glue in the bottom of the pie dish. Not appetizing at all. Pre-thickening is the ticket.

I have used corn starch, flour, and tapioca as thickeners in the past. The flour is more likely to give you a soggy crust. The corn starch and tapioca give a similar filling (tapioca is starch, just not a powder). I usually sprinkle a little flour in my bottom crust after putting it in the pie pan. The biggest issue is that you don't know how juicy the peaches are going to be until you cook them. Cooking the filling and then putting in the crust eliminates that guess work. You may end up with a filling that is more like jello than the traditional juicy fruit pie. Too much tapioca in an uncooked filling may result in a dry filling. I like to mix corn starch and tapioca with raw peaches and sprinkle flour in the bottom crust and it usually is good. A soggy crust just means that you are going to get a juicy piece of pie.

DougE wrote:
Make this Peach Dump Cake then the bottom crust isn't an issue.

Crust is why I like 2 kinds of pie!

Make this Peach Dump Cake then the bottom crust isn't an issue.