Christine's Peachy Keen Cobblers, LLC

SOUTHERN STYLE PEACH COBBLER RECIPE BAKING TIPS, HOW TO....

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I would like to share some baking tips with ya'll on how I make my bottom crust tender on all of my fruit cobblers.

 

Also, on this page you'll find baking tips for all kinds of desserts, pies, cakes and cookies.

 

**For ALL THINGS Peach Cobbler click on the following link: Peach Cobbler

**For ALL THINGS Apple Pie click on the following link: Apple Pie

Or if you would like to receive personal one-on-one in home baking classes with our Chief Baker, Ms. Christina Smith, visit our Baking Classes page for details!

**Pie baking/peach cobbler tips**

1.  To make sure your bottom crust on your fruit pies don't get soggy, spread a thin layer of unsalted butter on the pie plate bottom before placing the dough in.

2.  When you are making pie dough from scratch never add water to your pie dough unless it's ice water.  But to make your crust extra flaky you can substitute sour cream for each tablespoon of water you would normally use.

3.  Roll your pie dough out very carefully.  Never try to stretch your pie dough to fit into your pie pan!  Your dough will shrink once you place it in the oven to bake---guaranteed.

4.  Spraying a SMALL amount of vegetable oil spray onto your knife before cutting into a pie with a soft filling will prevent the pie filling from sticking to the knife.  (I know, some of us don't care we just lick the knife, however, this is good for "presentation" purposes at an event.)

5.  After, you slice/peel your fruit (peaches, apples) squeeze a little lemon juice over your fresh fruit to keep it from turning brown.

6.  When preparing your fruit filling NEVER, put your fresh fruit in with the juices and thickener and cook it all together on the stovetop!  This will overcook the life & nutrients out of the fruit!  Prepare the juice/thickener separate first, cool and THEN combine the two together placing the mixture in the refrigerator.  This will allow the the fresh fruit to "marinate" and pick up the flavor of the thickened juices without sucking the life out of the fruit and keep your fruit desserts tasting ever so natural and sweet.  It will also keep the fruit slices or berries in tact instead of mushy, falling apart or in bits.

**For ADDITIONAL pie baking advice for the everyday person visit: PieBakerPro.Com

**Cookie Baking Tips**

1.  If you roll out your cookie dough while it is cold, it will not stick your rolling pin.

2.  Cookie dough made from scratch can keep in the freezer for up to 12 months.  Just make sure you wrap your dough as air tight as possible.  If you have a vacuum sealer I would recommend using that.

3.  Cookies don't need a lot of baking time before they are done.  To prevent burnt cookie bottoms, try removing them from the oven maybe 1-2 minutes before they are done and allow them to finish baking in the hot pan.

4.  Once done, let them cool completely on an open rack to prevent them from becoming soggy, should you care to store them for later.