Try this Fresh Peach Pie recipe or contribute your own.
- Carbohydrate 21.9386501109405 g
- Cholesterol 3.81289062663513 mg
- Fat 1.55975316167487 g
- Fiber 0.604749999143815 g
- Protein 0.373499795681214 g
- Saturated Fat 0.935629711929185 g
- Serving Size 1 1 Serving (74g)
- Sodium 11.0003269280163 mg
- Sugar 21.3339001117966 g
- Trans Fat 0.135409973600875 g
- Calories 100 calories
Step-by-step
- Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
- Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
Substituting canned peaches for fresh fruit alters the moisture balance entirely, introducing excess liquid that prevents the cornstarch glaze from setting into a stable gel. Uncooked stone fruits release water as they sit, which demands precise control over the thickening stage to prevent a watery filling.
Starch activation requires sustained heat. Cook the slurry of sugar, water, cornstarch, and mashed peaches over medium heat until the mixture turns translucent and thickens completely, signaling that the starch granules have fully gelatinized and trapped the free liquid. Undercooking this mixture results in a runny matrix that slides off the sliced fruit upon cutting.
Mashing a portion of the fruit directly into the cooking liquid introduces natural pectin and intensifies the fruit flavor throughout the glaze, while the remaining sliced peaches maintain a firm, toothsome bite. Fold the sliced fruit into the cooled glaze just before assembly to preserve cellular integrity and prevent premature weeping. Chill the assembled pie for at least two hours to allow the cornstarch structure to firm up properly before slicing into clean wedges.
