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The peach tree behind my house is full of ripe but small peaches. I'd like to make a peach pie but the thought of getting the skin off all those little peaches is making me wonder if I couldn't just skip that step. When I buy nice plump peaches from the store, I can make a pie with maybe six peaches and I get the skin off by dropping the peaches into scalding water for 30 - 60 seconds. I'm going to need about twelve of my small peaches to make a pie and I'm not looking forward to the mess. Any suggestions?
You’ll peel the small peaches the same way. You might need more than you think because there is so much less flesh on those backyard peaches. It’ll taste great though!
Thanks for the input everyone. A friend of mine told me that I could just leave the skins on, but I figured I'd better verify her advise before I took it. I'll tell her that the consensus on the Recipe Forum is that her idea does not exactly have wide acceptance!
Now I'm going to go out and pick lots of small peaches - pie to come out of the oven later this evening.
I've heard of people who do a lot of canning leaving the skins on for jam or butter, or other recipes where the peaches are cooked for awhile, which helps break down the skins. But for a pie, I wouldn't like the skin on the fruit.
Have you tried peeling them yet? If they're really tree-ripened, the skin may pull right off without having to do any scalding. At least, our peaches were like that. We would cut them into quarters, remove the pit (they were freestone), and just pull the skin off each quarter.
I'm a bad person, but I make it as a rustic tart and leave the skin on. Single crust, freeform with the the edges overlapping just a couple inches. I make small 4" ones and bring them to parties, there are never any left, so I'm going to keep being bad.
If I was making a proper double crust pie I would peel them but the little tartlets freeze well so they are my go to for peaches, pears, apples, berries, pretty much anything.
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Originally Posted by Colorado Rambler
OK, OK - I was just hoping for a shortcut!
Thanks for the input everyone. A friend of mine told me that I could just leave the skins on, but I figured I'd better verify her advise before I took it. I'll tell her that the consensus on the Recipe Forum is that her idea does not exactly have wide acceptance!
Now I'm going to go out and pick lots of small peaches - pie to come out of the oven later this evening.
You could always make the pie 1/2 peeled and 1/2 skin on just to see what the difference is.
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