Old Fashioned Fresh Peach Pie
"From Better Homes & Gardens "New" Cookbook, Circa 1968. This has been and always will be my go to recipe when the Michigan Red Haven Peaches are in season."
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
1 pie
- Serves:
- 6
ingredients
directions
- Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.
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Reviews
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I made this pie to take to a dinner party last night. I followed the directions exactly (or so I thought). I miss-read the directions and I accidentally added a 1/4 tsp of nutmeg AND a 1/4 tsp of cinnamon. The seasoning spices were a bit off (my fault). I did find real peaches in the produce section at our local grocery store, but I'm sure it would be even better if they had been fresh picked (but what can I do about it in the upper mid-west in April?) It didn't say to vent the top crust, but I did. I also used and egg wash over the top. I did need to cover the edges with foil shortly before it was time to remove it from the oven, since they were getting quite dark. And the only other issue I had was peeling the peaches... it's not as easy as it sounds! LOL. Thank you for posting this recipe, I will definately try it again... the right way. (Made for PAC - Spring 2013)
RECIPE SUBMITTED BY
I am a life-long resident of the Grand Rapids area, but have traveled with my husband to many parts of the world. I love sampling the local cuisine! I was a legal secretary for 20 years and have been retired for 3 years. I have two adult sons, one of whom is a retired Navy Chief Petty Officer in Florida and one who has become a Hoosier. My family at home these days include my husband of 41 years and our two year old standard Poodle "Ozzie" who is the joy of our lives right now, excluding, of course, my two boys.
