pie tips from the superchefs please

[planet]

I used the Joy of Cooking recipe for my peach pie. It was tasy, but I have a few complaints. The filling is opaque. Would replacing the flour with cornstarch change this and make it transparent? Will that change the taste dramatically? It seems like the touch of lemon and vanilla in fruit dishes really brings out the flavor. This recipe calls for neither. What do you think?

I did a lattice top (it looked so purty ) but had trouble getting the edges to stick. What do I do about this?

[Vanquisher]

I prefer cornstarch to flour in a pie because it lends less flavor (of flour) to a dish. You use less cornstarch than flour for thickening (1/2 the amount). Also, cornstarch would produce more translucent results. Cornstarch needs to be added when the liquid is cool, when brought up to a boil it will thicken.

To help your edges stick you can use a little butter or egg wash, but just pressing it together should do the trick.

If you like a little lemon or vanilla, by all means, add them. You can use a little lemon zest and up to a teaspoon of vanilla, (maybe decrease some of the cooking liquid by a smidge). I love vanilla in virtually all deserts. Lemon can be overpowering, and might not work well with peaches if you use too much, but it could for sure add some brightness to the dish if used in small quanitities.

Get to the library and check out Rose Levy Beranbaum's Pie and Pastry Bible.

I like a little bit of almond extract with a peach filling. Or a little cinnamon. Add whatever flavors you like. Happy baking.

Cooks Illustrated uses tapioca rather than cornstarch or flour.

Perfect Peach Pie per RLB:

6 cups sliced peeled peaches (about 8 or 2.75 lbs), 1tsp lemon juice, 1/2 c sugar, pinch of salt, 4 tsp cornstarch, 1/2 tsp almond extract. She mixes in the lemon juice and sugar and then drains off the juice then boils down the juice to 1/3 cup. While doing that, toss peaches w/ the cornstarch and almond extract. Pour syrup over peaches and put in crust.

I can't remember if I have made a peach pie with that method. I have done apple and pear that way and it works nicely.

For the crust, just get some water on your fingers and put on the underside of the lattice. That should help it stick together along with some pinching/pressing. I like to brush some cream or egg yolk/water on the top and then sprinkle chunky sugar over that.

She also has a peach ginger pie with some fresh grated ginger, lemon zest, and cinnamon. Yum. Haven't tried it but now I think I should.

I still owe our old neighbors two pies. I hope they want a peach pie.