The other day, I mentioned that I was able to get several pounds of peaches for only $1 from Tenerelli Orchards because they were Grade B and C quality (watch yesterday’s film for an explanation of food grades). After cutting out the bruises, I still was able to have some peaches left over after making the pie.
After looking through five or six of my vintage cookbooks, I decided on a relatively safe pie recipe from my World War II era Betty Crocker cookbook. It uses the same “Key Recipe” as the strawberry pie that I made last week. Most of the other recipes required almond extract that I didn’t seem to have (even though I thought I did).
When you use fresh peaches, the pie just melts in your mouth. In fact, my husband liked it so much that he took a slice of it to work with him to subtly show it off. He said that one of the other guys spotted it from clear across the shop and my husband could tell that the fellow was a little envious.
One thing I did differently when making the pastry was to refrigerate it before rolling it out. This extra step made it much easier to handle and I recommend doing it.
Fresh Peach Pie (for 9″ pie):
7/8 cups of sugar
4 Tablespoons flour
1/2 teaspoon cinnamon
4 cups sliced fresh peaches
1. Peel and slice peaches. Remove pit (making sure you’ve removed all the pit bits).
2. Mix sugar, flour, and cinnamon together.
3. Gently mix peaches and sugar mixture together.
4. Pour into a pastry lined pie pan.
5. Dot with 1 1/3 tbsp. butter.
6. Cover with top crust. Cut slits into crust if you haven’t done so already.
7. Bake until crust is nicely browned and juice begins to bubble through slits in crust for 35 to 45 minutes in a hot oven (450* F).