Peach Pie

2 comments

Appears in Cook's Illustrated July/August 1995

Testing shows that tapioca is the thickener of choice for fruit pies with delicate texture and bright, fresh fruit flavor.

SERVES 6 to 8 (Makes one 9-inch pie)

TIME 2¼ hours, plus 30 minutes chilling and 1 hour cooling

WHY THIS RECIPE WORKS

For many years we have tried using flour and cornstarch to thicken fresh fruit pies, but the results have been uniformly poor. After testing cornstarch, flour, tapioca, and arrowroot, we found that the samples of fruit thickened with the ro...

Print