How many grams of peaches is 5 cups?

MakePeasNotWar

I don't think there is a standard conversion because juicy peaches tend to be denser than drier "woody" peaches. I would use water displacement to measure out 5 cups, then transfer the peaches only (no water) to another bowl that I've already got tared and weigh them.

earlnabby

Francl27 wrote: »

earlnabby wrote: »

Francl27 wrote: »

earlnabby wrote: »

Francl27 wrote: »

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...

Pies, especially fruit pies, are not an exact science hence a recipe with exact measurements does not work for them. You fill the pie plate until the fruit is heaping, then put the top crust or lattice on. Anything else will give you different results each time you make one. They are the exception to the baking rule that weight is better than volume. With fruit pies, volume is better than weight.

Francl27

OldHobo wrote: »

Francl27 wrote: »

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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...

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.

I spent a lot of time in Brittany when I was a kid so I know what it tastes like and it's delicious. I just don't want to be swimming in peach desserts but yeah, I think I'll make one eventually, even if I have to use canned fruit, lol.