Yes, you can rebake a cold peach pie if the crust did not bake well. Here's a step-by-step guide on how to do it properly:
Preheat your oven: Set your oven to the temperature specified in the original peach pie recipe. Usually, it's around 350°F to 375°F (175°C to 190°C).
Prepare the pie: Take the cold peach pie out of the refrigerator and remove any toppings or glazes, if present. If the crust is still undercooked or soggy, leave the pie filling intact, and focus on baking the crust.
Shield the filling: To prevent the peach filling from overcooking or burning during the second bake, cover it gently with aluminum foil or a pie crust shield. Make sure to crimp the edges of the foil around the pie to secure it in place.
Re-bake the pie: Place the pie on the middle rack of the preheated oven and bake it for an additional 15-25 minutes, or until the crust is golden brown and fully cooked. The exact baking time will depend on the thickness of your crust and the heat distribution of your oven.
Check the pie regularly: Keep an eye on the pie while it's in the oven. If you notice the edges of the crust browning too quickly, you can cover them with foil or a pie crust shield to prevent burning.
Cool before serving: Once the crust has baked to your satisfaction, remove the pie from the oven and allow it to cool on a wire rack before serving. This will give the peach pie filling time to set and firm up.
Keep in mind that rebaking a pie may slightly affect the texture of the peach filling, as it will be exposed to additional heat. However, if the crust is significantly undercooked, this method can help salvage your pie and provide a more enjoyable eating experience. Just be mindful not to overbake the filling in the process.