Peaches are the fruit of summer. While I prefer eating them fresh my family really likes Peach Pie. As I don’t mind making pie I will make several during peach season. The recipe I use is from a 1962 Better Homes and Gardens cookbook. I don’t think it can be beat. I have tried several versions of Peach Pie over the years but this is our favorite and the one I make the most.
Pastry for a 9 inch Lattice Crust Pie
3/4 cup sugar
3 Tablespoons all purpose flour
1/4 teaspoon Nutmeg
Dash of Salt
5 cups sliced fresh peaches
2 Tablespoons cold butter
Line pie plate with pie crust. Mix the sugar and flour and spices and pour over peach slices. Mix lightly and pour into pie shell. Place on a cookie sheet or piece of foil as this almost always bubbles over. Bake in a hot oven (400°) for 40 to 45 minutes. or until peaches are easily pierced with a fork and the pie crust is nice and brown.
If it is browning to fast cover loosely with a piece of foil wrap. Good eaten warm, but it will cut and look nicer if it is cooled down. Either way it is good. Try with a scoop of ice cream for a real summer treat.
Hello from Arizona (formally Texas)! I clicked on your recipe ONLY because it had Iowa in the title. Everyone that is anyone knows that cooks from Iowa are the greatest. My grandmother was from Tipton Iowa, so I know what I'm talking about. Gonna try this Peach Pie recipe right now. Can't wait :)
ReplyDeleteThanks for the nice words about Iowa cooks. The peach pie is good, and hopefully as good as your Grandma's.
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