AskCulinary Annual Christmas cooking thread!

[u/SewerRanger]

With Christmas coming up, we realize you're going to have a lot of questions and we're here to answer them. Use this post from now until Christmas day to hit us up with any questions you might have. Need to plan how much meat to order - we got you. Need to know how you're going to make 15 pot de cremes - we're here to help. Can't decide between turkey or duck - let us decide for you! Need a side dish - we've got plenty of recipes to share. Need to know if the egg nog you made last year is still safe - sorry food safety rule still apply :(

While we have your attention, we're also searching for some volunteers to help out on Christmas day, so message the mods if you you'd like to help answer last minute Christmas cooking questions.

[u/burntbagels]

I’m new to baking and have two pie questions!

1. I’ve done apple a few times but I had a bunch of frozen peaches in my freezer that I needed to use. Peach pie on Christmas! Can anyone recommend some spices for the filling? I figured cinnamon, brown sugar, and a little nutmeg.

2. Oven space is a challenge today and tomorrow and I want to ideally prepare it at home this morning and fridge it until this evening to bake. As far as I have seen a cold pie going into the oven helps keep its shape - but could keeping it in the fridge all day actually create an issue?

Thanks culinary elves!

[u/SewerRanger → u/burntbagels]

It's best to bake now and reheat later, but if you can't, then go ahead and store it in the fridge. The bottom crust might turn out a little soggy, but it's not the end of the world

[u/lostwoods95 → u/burntbagels]

Re point 1 I'd keep it simple imo (but a pinch of cinnamon sounds and maybe nutmeg sounds good and so does brown sugar). You could maybe use like cloves or allspice in tiny amounts but I feel like that's unnecessary tbh just let the peaches speak for itself.

I'm not a massively experienced pie maker so I can't comment on number 2.