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.
Lucky is the person who has a peach tree. Even luckier if they live in a climate where the peach blossoms don't get murdered by a late spring frost. No peaches for us this year, at least from the tree. I do love peaches.
ReplyDeleteHow sad that you lost your peaches for this year. Hope you still get some to eat and have pie. I envy you your tree.
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