wondering when making a peach pie, should i buy peaches that are soft and ripe, or a bit firmer? i have heard firmer so they arnt mushy but i dont know for sure
Picking the Right Ripness for peach pie?
Peaches for your pie should give in to slight pressure, and they should smell like peaches. If you can only find hard ones, put them in a paper bag, fold the top shut, and leave them for 24-48 hours, until they soften a bit. Add a couple apples to hasten this ripening if you want. Really soft peaches are overripe, and will also be dry and have poor flavor, in addition to being mushy. Avoid these.
If available, I try to purchase a variety of different types of peaches, such as the white babcock peaches, regular yellow peaches, and even a few nectarines.
Try thickening your pie with Minute (quick-cooking) tapioca, about 3 tablespoons, or an equal amount of tapioca starch or tapioca flour, for excellent texture, color and flavor.
Reply:I always use peaches that are somewhat firmer. When cooking the pie it definitely mushes the peaches down some so if you use ones that are still on the firm side they don%26#039;t get as mushy and taste wonderful!!
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