Yield: Yields one 9-inch pie.
I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruit’s flavor.
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This is an outstanding peach filling. Boiling down the juices really intensifies the flavour and produces a succulent and fresh fruit taste.
Took a long time to make it but it turned out fantastic. Will definitely make it again.
Love this recipe. Very detailed to ensure success. First pie had a little difficulty with the crust, the second one came out perfect. Going back to Rose's book to make more pies. Thank you Rose.
As with everything I have tried from Rose Berenbaum, the recipe takes time but yields amazing results. It was so good; not at all "cloying sweet" like a pie from the supermarket. A perfect summer treat.
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