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Peach pie can be made with fresh or canned peaches, with the two main varieties being Freestone and Clingstone. Clingstone is usually used for pies and cobblers, while freestone is larger and less juicy. Pandowdy is a deep dish cobbler that can be made with fresh peaches. Canned peaches can also be used for pies.
Peach pie is an ancient dessert that can be served hot or cold. This pie can be made with fresh or canned peaches. The two main varieties of peaches are Freestone and Clingstone. Both peach varieties are suitable for cooking and canning.
In general, peaches can be classified into two groups. The fruit is a variety with yellow or white skin, and considered a clingstone or freestone. The white variety of peach contains a low level of acidity and is sweeter than the yellow variety, which has a more intense flavor.
Clingstone peaches are so named because the fruit flesh “clings” to the seed pit. When preparing peaches for cooking, adherent fruit is more difficult to remove. Freestone is quite the opposite as the peach flesh easily falls out of the pit making preparing the fruit much easier.
The peaches used for peach pies and cobblers are usually the Clingstone variety. Smaller than freestone, clingstone is sweeter and juicier. The freestone and semi-freestone varieties are large, contain less juice but remain sweet.
Both clingstone and freestone can be used to make peach pies. Pies can be a single crust filled with freshly cut peaches or a lattice pie. A variation of a peach pie is a deep dish cobbler created with a thicker crust. The cobbler can be topped off with a solid pastry topping or garnished with drip cookies.
Pandowdy is another name for a deep pie. This dessert is most commonly created using fresh apples, but a variety of fruits including fresh peaches or freestone can be used. To enhance the flavor of the dessert, during baking, the top crust is broken into pieces allowing the peach juice to saturate the crust.
Another variation on a standard peach pie is to use fresh peaches in a baked fruit crust. The peaches are prepared as for a peach pie, but placed in the pan without the pastry crust. Peaches can be sprinkled with a tasty crumb topping.
Peach pies can be made using canned peaches or peach filling. Processed clingstone or freestone peaches are flavorful and require no preparation other than opening the can. Processed peaches are ideal for making peach pies when the fresh varieties found on the market are not in season.
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