How do you keep peach pie from getting soggy?

To avoid soggy bottoms, make sure your filling is thickened before assembling. Simmer peaches with a bit of cornstarch until the mixture is jammy, not runny. Always chill your dough before baking, and cut steam vents in the top crust so excess moisture can escape. You can also brush the bottom crust lightly with egg white to create a moisture barrier.

Is there a difference between peach cobbler and peach pie?

Yes—while both are classic peach desserts, peach pie uses a pastry crust to enclose the fruit, giving you a flaky shell. Cobbler, on the other hand, has a biscuit or cake-like topping spooned over the fruit. Pies are typically sliceable and portable, while cobbler is served warm in a dish.

How to adjust baking time for mini pies?

Mini pies bake faster than a traditional full-sized pie. Check for golden-brown crust and bubbling filling at about 25 minutes. If the tops aren’t browning as much as you’d like, you can move them to a higher oven rack or use the broiler for a minute or two—just watch closely to prevent burning.

Can I use canned peaches for peach pie?

Absolutely! If using canned peaches, drain them thoroughly and pat dry before using. You may need to adjust the sugar if your canned peaches are packed in syrup. The key is to make sure the filling isn’t too watery, so simmer a few minutes longer with the cornstarch mixture if needed.

What is the best thickener for peach pie?

Cornstarch is a reliable thickener for peach pie because it dissolves easily and gives the filling a clear, glossy look. Some bakers also use tapioca starch or flour, but cornstarch gives the best jammy consistency without making the filling cloudy.

How to keep the bottom crust of a pie from getting soggy?

Besides thickening your filling and adding steam vents, you can brush the bottom crust with egg white or a thin layer of melted butter before filling. Baking the pies on a hot baking sheet can also help set the bottom crust quickly for a crisp, sturdy base.

Mini Peach Pies - How to Make Buttery, Flaky Hand Pies Every Time

Description

These mini peach pies feature a buttery, flaky crust wrapped around a luscious, cinnamon-scented peach filling. Each hand pie is the perfect portion for sharing or enjoying solo—a summer-inspired dessert you can make any time of year!

Ingredients

1 and 1/4 cups all-purpose flour (150 g)
3 tablespoons caster sugar
1/4 teaspoon salt (if using unsalted butter)
1/2 cup cold butter, cubed (115 g)
1–2 tablespoons ice cold water
4 ripe, medium-sized peaches
2 tablespoons brown sugar
Pinch of cinnamon powder
1/2 teaspoon cornflour/cornstarch + 1 tablespoon water
2 tablespoons cream + 1 teaspoon water
2 tablespoons granulated sugar

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Instructions

In a large bowl, combine flour, sugar, and salt. Add cold butter and rub it into the flour with your fingertips until it looks like coarse crumbs.
Sprinkle in cold water, one tablespoon at a time, and mix just until the dough comes together. Shape into a square, wrap, and chill for one hour.
Meanwhile, peel, pit, and chop the peaches. Add to a saucepan with brown sugar and cinnamon. Cook, stirring, until the peaches release juice.
Mix cornflour with water to make a slurry. Stir into the simmering peaches. Cook until thickened, then cool to room temperature. Chill until needed.
Roll dough into a 12×8-inch rectangle on a floured surface. Cut into 8 rectangles. If soft, chill on a tray for 10 minutes.
Lay 4 rectangles on a baking sheet. Spoon peach filling in the center, leaving a border. Top with remaining rectangles. Press edges to seal; crimp with a fork.
Chill assembled pies for 10–15 minutes. Meanwhile, heat oven to 170°C (340°F).
Cut small slits in the tops for steam. Brush with cream mixture, sprinkle with sugar.
Bake for 25–30 minutes, until golden and bubbling. Cool on tray 10 minutes, then on rack for 15 minutes. Enjoy!

Notes

Best served day one, but keep well in the fridge for 4–5 days or freeze for up to a month. Warm before eating for a just-baked texture.

Prep Time: 30 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American