How many grams of peaches is 5 cups?
Francl27
Posts: 26,368 Member
I'm making a peach pie tomorrow and the recipe calls for 5 cups. Seriously, why? I read all the comments too and nobody's mentioned how many peaches they actually used.
How many grams is it? I can just see myself slicing the peaches and trying to make them fit in a cup to measure properly. What a pain...
How many grams is it? I can just see myself slicing the peaches and trying to make them fit in a cup to measure properly. What a pain...
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Replies
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Are you using the squishy peaches or the firm. I could probably cram a lot more of the overripe peaches into a cup than the more firm ones. That'd probably affect the weight too.
Sorry I haven't got an answer though as to the # of peaches... A pie sounds delicious though.0 -
Most recipes in the US are like this. If you make an apple pie, they tell you how many apples (and what size). We don't do grams here (well, I work in a lab, and I definitely do grams there
).
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Did you google it? If you find a book (or e-book passage) from a culinary school I bet you can find the answer. I took a cooking class in my dietetics program and the textbook had tons of conversions like this. If I could find it i would look it up for you0
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As a loose estimate, I'd guess about 1 peach per cup assuming the large-ish peaches from the grocery store. For smaller farm peaches, add a couple extra. If it their you what size push to use if cut enough to fill that 2/3s to 3/4 up to leave room for the topping\crust.0
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According to the USDA National Nutrient Database, 1 cup sliced, raw peaches = 154g (60 kcal).
Reference:
ndb.nal.usda.gov/ndb/foods/show/2356
Edited to add:
According to King Arthur Flour, 1 cup diced, raw peaches = 170g.
Reference:
kingarthurflour.com/recipe/master-weight-chart.html0 -
For the purpose of making a tasty pie, you can eyeball your peach measurement. For the purpose of knowing how many calories are in your pie, I would recommend weighing the peaches you use in your pie and entering by grams into the recipe builder.
Good luck with your pie. I tend to find the crust more intimidating than the filling.
Edit: I checked the nutrition information on MFP for 5 cups of sliced peaches - 300 calories. Fiddling with the 100 gram serving size option, it takes 7.7 x 100 gram servings to equal 300 calories, so 5 cups of peaches is about 770 grams. Cool?0 -
In the "know your ingredients" appendix of the Joy of Cooking it says 1 lb. or 3 medium or 2 large peaches yield 1 1/2 to 2 cups sliced or a scant 2 1/2 cups chopped.
A good, big, fat, old fashioned, non-specialized, unendorsed by celebrity chefs, cookbook was like the kitchen encyclopedia and reference manual in the pre-internet days and I still like them pretty well.0 -
Depending on if they are small or large, I'd start with six larger ones and then eyeball it once you've got it in the pot. Remember, it's better to have slightly too much filling that you can leave out of the pie, too little will be very upsetting.0
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It's a pie. Cut enough to fill the pie crust and then some. Boom. Done.
Over thinking it. You're doing it.0 -
In the "know your ingredients" appendix of the Joy of Cooking it says 1 lb. or 3 medium or 2 large peaches yield 1 1/2 to 2 cups sliced or a scant 2 1/2 cups chopped.
Typo? It can't possibly be correct that 1 lb of peaches will occupy more volume if they are chopped than if they are sliced (chopped = smaller pieces than sliced).0 -
Thank, that was helpful!0
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lynn_glenmont wrote: »In the "know your ingredients" appendix of the Joy of Cooking it says 1 lb. or 3 medium or 2 large peaches yield 1 1/2 to 2 cups sliced or a scant 2 1/2 cups chopped.
Typo? It can't possibly be correct that 1 lb of peaches will occupy more volume if they are chopped than if they are sliced (chopped = smaller pieces than sliced).
Why Lynn? Seems reasonable to me.
I did check though to make sure I didn't typo. Not guilty.
Consider salt. Ordinary table salt is a lot finer grain (smaller pieces) than course kosher salt. It's common knowledge that table salt weighs more than kosher.0 -
lynn_glenmont wrote: »In the "know your ingredients" appendix of the Joy of Cooking it says 1 lb. or 3 medium or 2 large peaches yield 1 1/2 to 2 cups sliced or a scant 2 1/2 cups chopped.
Typo? It can't possibly be correct that 1 lb of peaches will occupy more volume if they are chopped than if they are sliced (chopped = smaller pieces than sliced).
Why Lynn? Seems reasonable to me.
I did check though to make sure I didn't typo. Not guilty.
Consider salt. Ordinary table salt is a lot finer grain (smaller pieces) than course kosher salt. It's common knowledge that table salt weighs more than kosher.
Yes, but equal weights of salt will show that the table salt takes up less room. The peaches ought to be the same. I think the typo is in the cookbook.
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I ended up using 638g (that was 8 peaches I think?) and it turned out perfect.0
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my rule of thumb for stuff like this with fruit and veg is 85 grams per 1/2 cup...so 170 grams or 6 ounces.0
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It's a pie. Cut enough to fill the pie crust and then some. Boom. Done.
Over thinking it. You're doing it.
Basically, this. You can weigh the peaches if you are looking to track the calories per serving of the pie, but home made fruit pie fillings are not usually an exact science. Its not like baking doughy things where the chemistry is going to change based on the proportions of the ingredients.0 -
I'm making a peach pie tomorrow and the recipe calls for 5 cups. Seriously, why? I read all the comments too and nobody's mentioned how many peaches they actually used.
How many grams is it? I can just see myself slicing the peaches and trying to make them fit in a cup to measure properly. What a pain...
It all depends on the peaches, the type of pie plate you are using (some are deeper than others), how coarse you cut your peaches, how high you pile the fruit in the plate. I don't do peaches but I use 6-8 apples to make a 9" regular depth pie. Granted, peaches have more waste (big pit as opposed to an apple core) so you may need more.
I would start with slicing the peaches into a pie plate with no crust, then transfer them to a bowl and weigh them then. You can put them back into the pie plate after making the crust. It also helps to toss the fruit with the sugar and spices in the bowl before filling the crust.
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autumnblade75 wrote: »lynn_glenmont wrote: »In the "know your ingredients" appendix of the Joy of Cooking it says 1 lb. or 3 medium or 2 large peaches yield 1 1/2 to 2 cups sliced or a scant 2 1/2 cups chopped.
Typo? It can't possibly be correct that 1 lb of peaches will occupy more volume if they are chopped than if they are sliced (chopped = smaller pieces than sliced).
Why Lynn? Seems reasonable to me.
I did check though to make sure I didn't typo. Not guilty.
Consider salt. Ordinary table salt is a lot finer grain (smaller pieces) than course kosher salt. It's common knowledge that table salt weighs more than kosher.
Yes, but equal weights of salt will show that the table salt takes up less room. The peaches ought to be the same. I think the typo is in the cookbook.
Of course, table salt takes up less room is just another way of saying it's heavier. I was looking at it inside out I guess.
But... granted a small dice (or grain) will always take up less room than a large dice. Does it necessarily follow that even though the pieces are smaller, a dice, or chop, takes up less room than slices?
Imagine measuring the volume of a big bowl of sliced peaches. Now imagine cutting each slice into 8 pieces and measuring the volume again. Clearly the volume would increase after you chopped up the slices. Right?0 -
And this thread is a perfect example of why I HATE when recipes use cups. It's just so aggravating.0
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lynn_glenmont wrote: »In the "know your ingredients" appendix of the Joy of Cooking it says 1 lb. or 3 medium or 2 large peaches yield 1 1/2 to 2 cups sliced or a scant 2 1/2 cups chopped.
Typo? It can't possibly be correct that 1 lb of peaches will occupy more volume if they are chopped than if they are sliced (chopped = smaller pieces than sliced).
You have it backward. Chopped up there will be less air spaces between pieces than sliced so volume for volume chopped will weigh more than sliced.OldHobo wrote:Imagine measuring the volume of a big bowl of sliced peaches. Now imagine cutting each slice into 8 pieces and measuring the volume again. Clearly the volume would increase after you chopped up the slices. Right?
Wrong. It will take up less volume. Again less air between smaller pieces that have the same density means the same weight over a smaller area.
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And this thread is a perfect example of why I HATE when recipes use cups. It's just so aggravating.
Well, for things like pies and cobblers, cups or liters is the best thing since it is all about volume, not weight. Other baking is best with weight but you never use the same amount of fruit from one pie to the next because it is all "by guess and by golly".
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And this thread is a perfect example of why I HATE when recipes use cups. It's just so aggravating.
Well, for things like pies and cobblers, cups or liters is the best thing since it is all about volume, not weight. Other baking is best with weight but you never use the same amount of fruit from one pie to the next because it is all "by guess and by golly".
Why would it be about volume? I'm confused. A standard 9 inch pie pan will hold the same amount of food no matter what pan you use. I grew up using weight measures and it was never an issue for baking anything.0 -
lynn_glenmont wrote: »In the "know your ingredients" appendix of the Joy of Cooking it says 1 lb. or 3 medium or 2 large peaches yield 1 1/2 to 2 cups sliced or a scant 2 1/2 cups chopped.
Typo? It can't possibly be correct that 1 lb of peaches will occupy more volume if they are chopped than if they are sliced (chopped = smaller pieces than sliced).
Why Lynn? Seems reasonable to me.
I did check though to make sure I didn't typo. Not guilty.
Consider salt. Ordinary table salt is a lot finer grain (smaller pieces) than course kosher salt. It's common knowledge that table salt weighs more than kosher.
Yes it does which is why 1 cup of finer table salt weighs more than 1 cup of coarser salt. Therefore, 1 cup of finer cut peaches will weigh more than 1 cup of coarser cut peaches.
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And this thread is a perfect example of why I HATE when recipes use cups. It's just so aggravating.
Well, for things like pies and cobblers, cups or liters is the best thing since it is all about volume, not weight. Other baking is best with weight but you never use the same amount of fruit from one pie to the next because it is all "by guess and by golly".
Why would it be about volume? I'm confused. A standard 9 inch pie pan will hold the same amount of food no matter what pan you use. I grew up using weight measures and it was never an issue for baking anything.
It is about volume because you cut the fruit to fit piled high into the plate, therefore you are filling up a specified amount of space. Weight makes no difference unless you are calculating calories.
A 9" pie plate holds the same amount of filling, no matter what the filling is: peaches, apples, blueberries, strawberries, chocolate cream, French silk, lemon curd, banana cream, etc. Each of those will weigh different, depending on what it is, but all will fill up the same amount of space.
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Ok, so much for Joy of Cooking and my thought experiments.
Here are 3 medium peaches. Weight without pits is 1 lb. 2 1/4 oz.
And here they are sliced.
And here they are in a 4 cup measure.
And here they are again with each slice roughly chopped into 4 pieces.
So clearly chopping the slices slightly reduced the volume. It still seems counter-intuitive since there was no air between the segments of each slice before I divided them, but I guess the reduced amount of air between the larger slices more than made up for it.
Anyway, like somebody said earlier, maybe we're over-thinking this. Time for me to make a peach crisp.
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And this thread is a perfect example of why I HATE when recipes use cups. It's just so aggravating.
Well, for things like pies and cobblers, cups or liters is the best thing since it is all about volume, not weight. Other baking is best with weight but you never use the same amount of fruit from one pie to the next because it is all "by guess and by golly".
Why would it be about volume? I'm confused. A standard 9 inch pie pan will hold the same amount of food no matter what pan you use. I grew up using weight measures and it was never an issue for baking anything.
It is about volume because you cut the fruit to fit piled high into the plate, therefore you are filling up a specified amount of space. Weight makes no difference unless you are calculating calories.
A 9" pie plate holds the same amount of filling, no matter what the filling is: peaches, apples, blueberries, strawberries, chocolate cream, French silk, lemon curd, banana cream, etc. Each of those will weigh different, depending on what it is, but all will fill up the same amount of space.
Yes but it doesn't matter once you have a recipe... it will be easier to follow if you use weight and not volume. Your 650g of peaches will always be pretty similar to someone else's 650g of peaches, and it will be easier to track than to have to deal with putting them in cups (especially as, contrary to Oldhobo, I don't have a 4 cup measuring cup).
Now to figure out what else I can do with the leftover peaches. Thinking of a Far Breton. Will have to freeze some of the pie though...0 -
Depends on how they're cut.
Done in slices (like, cut the peach in half, take out the pit, then make slices - see Hobo's 2nd picture) you'll get
less per cup (which is a unit of volume) than you would if you'd diced them (see his 3rd picture).
Grams are a unit of mass, which usually can't be compared to units of volume.
But just for reference, for _water_ 1g = 1cc and 240 cc = 1 cup.0 -
I didn't know who Far Breton is so had to google it. Now that I know, I'm pretty sure I've never heard of it. If you feel up to it, let me know how it turns out....
Now to figure out what else I can do with the leftover peaches. Thinking of a Far Breton. Will have to freeze some of the pie though...0 -
And this thread is a perfect example of why I HATE when recipes use cups. It's just so aggravating.
Well, for things like pies and cobblers, cups or liters is the best thing since it is all about volume, not weight. Other baking is best with weight but you never use the same amount of fruit from one pie to the next because it is all "by guess and by golly".
Why would it be about volume? I'm confused. A standard 9 inch pie pan will hold the same amount of food no matter what pan you use. I grew up using weight measures and it was never an issue for baking anything.
Its about the volume of the 9" pie pan. If you are filling it with finely diced peaches, then those pieces will fit together more closely and you will use a greater weight of them to fill the pan's volume than if those pieces were sliced into large slices.
Also, it just doesn't matter to be exact because all you have to do is mound the fruit into a little hill in the pan and lay the top crust over it. It would be difficult (but not impossible) to have too much filling. You'd have to fill it so much that it was falling out of the pie pan before it mattered. (Hence, the "its a pie" comment).0
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