Thursday, August 10, 2017

Peach Pie Recipe


This is the time of year for peach pie.

Ingredients for Filling

4 (to 6) Cups of peeled and sliced peaches
⅞ cup sugar
4 Tbsp flour
½ teaspoon cinnamon
1⅓ Tbsp butter


Peel and cut up peaches
Mix in sugar, flour and cinnamon

This is the cookbook I grew up with. My mother still uses it. It doesn't get any better. (Comment, Heavy Tweed Jacket)

Ingredients for Crust

1 cup white flour
¾ cup whole wheat flour
1 teaspoon salt (don't leave out)
½ cup canola oil
¼ cup whole milk


Mix together, divide in half
Roll each half flat between two pieces of waxed paper

Combine

Put bottom crust in pie pan (a 9 inch Pyrex pan works well)
Pour in filling
Cut up butter into four or five pieces and place evenly on top of filling
Put on top crust
With a knife, place five or so slits in top crust

Bake in pre-heated oven at 425 degrees

Bake for around 40 minutes and check. One can bake it for an additional 10 minutes, or until crust is darkened enough








17 comments:

  1. I know it isn't PC, but both my grandmothers used lard instead of any oil in the crust. Maybe it is just a Southern thing?

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    1. I use three parts butter to one part shortening. It's a Yankee thing.

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    2. Yes, butter makes for a nice flaky crust. My mother always used Crisco. PA

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    3. While Crisco has long been a staple in making pie crust, I've gone back to using lard after experimenting with olive oil and butter. I'm convinced that using natural fat is better than a processed product. Finally I found an Amish recipe that calls for egg and vinegar in addition to the lard and it makes an excellent, no fail, easy to work with crust. Next time I make it I will try combining unbleached and wheat flours as in Muffy's example.

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    4. Crisco user here, too. Pie crust is all I use it for. Yankee here also. Thanks for the idea SWNE. Will be heading to the farmer's market yet again today for peaches this time...maybe some more tomatoes.

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    5. Perhaps because my Southern grandparents went through the Great Depression, butter was at a premium and used only for special pies such as pecan.....I am sure both would " roll over in their graves" if they knew I now make pecan pie with maple syrup.....

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    6. Keep in mind that today's Crisco is not our mother's Crisco. There are many old school brands that, like the clothing we discuss on here, is only a shell of its former formula. As an example, there wasn't any TBHQ, a preservative, in the older versions. There also wasn't the issue of deforestation (palm oil). I only use natural and preservative free fats in my baking. As for my pie crusts, I use organic unsalted butter.

      Question for people who use lard: Where do you source it?

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    7. A lot of major supermarkets carry Armour brand in either a one pound plastic container or block similar to a butter package.

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    8. Averyl, there's a 3rd generation family owned business in my home area called John F. Martin & Sons that specializes in smoked meat and meat products. They sell pure lard but I'm not sure of its origin. I realize that I don't question their quality because it's been a trusted business but that may not necessarily be the case anymore with the way processing has changed. Many of the food processors in and about Lancaster County are either Amish or Mennonite based businesses that have been the pride of that region and so I take them for granted.

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  2. Peachy keen Peach Pie recipe! That's a brilliant touch to photograph the upcoming pie against bright blue. Always masterful photography here!

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  3. I'm going to forward this to my wife and see what happens.

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    1. Or you could make it for your wife and see what happens...wink...nod

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  4. I am a Chef from the deep South. I believe Lard tops them all. Instead of pecans try using dry roasted peanuts for a delightful change. For Apple pies make a praline crust on top of the regular crust you use with lard.

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    1. Same recipe? Do you think maple syrup would work? Or should I use the traditional Karo syrup?
      I want to make this.

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  5. I followed this recipe to the letter and have never made or had a peach pie so delicious nor a crust so tasty! The combination of flours makes a slightly nutty flavor. Everyone raved about it! Thank you so much!

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  6. My husband likes pie two ways: hit and cold. Thanks for the recipe!

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  7. If I'm not mistaken, the cookbook pages in the fourth picture are BETTY CROCKER'S PICTURE COOK BOOK - late 1950s? The title page and verso are missing in my inherited, beloved, very worn 3-ring looseleaf edition. It was my mother's, my bible as I was learning to cook as a young girl, and I still use it constantly today!

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