National Eat Dessert First Month: Granny's Peach Pie Edition!
I've been eating this pie since I was knee-high to a grasshopper. It's creamy, peachy, delicious with vanilla ice cream or whipped cream, and it's my grandmother's peach pie.
To hear her tell it, my Granny got married without ever learning how to cook. Everything she learned to make was either gently imparted upon her by her mother-in-law, learned from other women in her church, or picked up through trial and error. By the time my sisters and I were born, her cooking had reached a point that it is now one of the most nostalgic things I can think of. I have deeply fond memories of her chicken casserole, and this pie. Which I will now share with you, in honor of eating dessert first!
Unlike many of the peach pies I've seen elsewhere, this is a custard pie with peaches in it. My Granny used pre-made pie crusts, though I use the Fannie Farmer pie crust formula (found here). Fresh peaches really make this pie what it is, an easy, summery pie, but both my Granny and I have used frozen to great results. Feel free to adapt this recipe as you see fit--I imagine that, in true spirit of my home state of Kentucky, a bit of bourbon would make a fine replacement for the vanilla!
Ingredients:
1 unbaked 9-inch pastry shell
5 cups sliced fresh peaches
1/3 cup butter melted
1 cup sugar
1/3 cup all purpose flour
2 eggs
vanilla
nutmeg
Directions:
1. Arrange peaches in pastry shell so they are evenly distributed
2. Combine all remaining ingredients and pour over peaches
3. Bake at 350 degrees for 1 hour and 10 minutes, until pie is set.
4. Allow to cool and firm up before slicing. Serve with whipped cream or vanilla ice cream.
To hear her tell it, my Granny got married without ever learning how to cook. Everything she learned to make was either gently imparted upon her by her mother-in-law, learned from other women in her church, or picked up through trial and error. By the time my sisters and I were born, her cooking had reached a point that it is now one of the most nostalgic things I can think of. I have deeply fond memories of her chicken casserole, and this pie. Which I will now share with you, in honor of eating dessert first!
Unlike many of the peach pies I've seen elsewhere, this is a custard pie with peaches in it. My Granny used pre-made pie crusts, though I use the Fannie Farmer pie crust formula (found here). Fresh peaches really make this pie what it is, an easy, summery pie, but both my Granny and I have used frozen to great results. Feel free to adapt this recipe as you see fit--I imagine that, in true spirit of my home state of Kentucky, a bit of bourbon would make a fine replacement for the vanilla!
Ingredients:
1 unbaked 9-inch pastry shell
5 cups sliced fresh peaches
1/3 cup butter melted
1 cup sugar
1/3 cup all purpose flour
2 eggs
vanilla
nutmeg
Directions:
1. Arrange peaches in pastry shell so they are evenly distributed
2. Combine all remaining ingredients and pour over peaches
3. Bake at 350 degrees for 1 hour and 10 minutes, until pie is set.
4. Allow to cool and firm up before slicing. Serve with whipped cream or vanilla ice cream.