This recipe from my Better Homes and Gardens 1962 cookbook uses canned Peaches. I used it for years as we lived out in the country on Lake Superior when I was a young house wife.
No fresh peaches to be had, anywhere. The nearest town was nine miles away and the town had one grocery store. It was a mining company owned town and I tried not to buy there too often. Once a month I would make a trip to Duluth to grocery shop, but still no fresh peaches.
If you are lucky enough to have home canned peaches use them. If you buy canned peaches try to find the ones packed in syrup as that is what this recipe is designed for.
It is still a very good pie recipe and I really prefer it to one using fresh peaches. Still warm and topped with a scoop of ice cream it can’t be beat. Do be careful with the almond extract. it is quite strong and a little goes a long way.
Golden Peach Pie
2 1- pound cans sliced peaches
½ cup sugar
2 tablespoons all purpose flour
¼ teaspoon nutmeg
Dash salt
1 tablespoon lemon juice
½ teaspoon grated orange peel (can be omitted)
⅛ teaspoon almond extract
Drain peaches, reserving ½ cup of the syrup. You should have about 2 ⅔ cups of peaches. Combine sugar, flour, nutmeg, and salt. Add reserved syrup. Cook stirring constantly till thickened.
Add butter, lemon juice, peel if using, almond extract and peaches. Stir until blended.
Pour into pie shell. Adjust lattice crust. Bake in hot oven (400°) for 40 minutes.
Pie will be bubbling along the edges. Cool till just warm and serve plain or with ice cream.
Peach pie is my favorite! Will have to try this one- perfect for when peaches are out of season, and you've eaten up all you froze!
ReplyDeleteJust reading the recipe is bliss, Myrna!!!
ReplyDeleteStve and I are trying to skinny down...I guess it'll just have to wait until after we've tried your recipe (we both love peach pie)!
I made two of these for our missions auction, had never made peach pie ever before! I did substitute cinnamon in place of the nutmeg, as I LOVE cinnamon far more than nutmeg! Lol! Anyway, it was definitely a winner, got some wonderful compliments on it!
ReplyDeleteGreat Ellen, sounds like you must make pies even though you hadn't made peach before. This is a favorite recipe of mine so am always glad when someone else likes it. Plus no peeling of peaches, yay.
DeleteThis has always been my favorite peach pie recipe! (I am 72 if that tells you how many times I might have baked one).
ReplyDeleteAnyway I am out of state visiting my brother and wanted to bake him one but don't have my recipe book with me...
So I was very happy to find it at your site. Thanks so very much!!!! Dee
So glad we could help. It really is a good recipe and I think has a great flavor.
DeleteI am confused by the sequence. Drain peaches keeping 1/2 cup of syrup.
ReplyDeleteCombine sugar, flour, nutmeg and salt
Is this where I add reserved. 1/2 c syrup?
Am I cooking peaches?
Or should I cook 1/2 cup of syrup combined w flour sugar nutmeg and salt?
Thank you
Maureen, Sorry I got you confused. The syrup gets added to the sugar, flour, nutmeg and salt stir well, cook until thickened. Remove from heat, add peaches, butter, lemon and almond extract. Pour this mixture into pie crust and bake. You are not cooking the peaches before baking.
DeleteCorn starch?? What do you think?
ReplyDeleteI would try it, or Ultragel or cook-type Clear Gel.
DeleteHello folks, I’d like to try this recipe… however, I’m hoping someone can clarify this for me. “2x 1 lbs cans of peaches” … are we weighing the jar with the peaches & syrup OR just the peaches and syrup? It would be super helpful for me, if someone could tell me the weigh of the peaches needed.
ReplyDeleteAlso, is this for a regular size pie? I only have deep dish pie plates… how would I adjust the recipe?
One pound cans are the 15 ounce net weight cans of Peaches readily available. I'd use a foil pie pan the right size before I'd try to modify the recipe size.
ReplyDeleteThanks Sue, I should have clarified… I’m using my home canned peaches - which is why I need to know what exact I’m weighing.
ReplyDeleteA pint jar (about 1 3/4 cups) is what I use. The weight is just to indicate which purchased size can you need. Can sizes are lighter than when this recipe was first printed.
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