Golden Peach Pie with Canned Peaches


  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 butter
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.

2 comments:

  1. 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!

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  2. Just reading the recipe is bliss, Myrna!!!

    Stve 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)!

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