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Peach Pie Recipes

Enjoy These Classic Peach Pie Recipes

If you love the fresh taste of peaches, you will love these old-time peach pie recipes. They are true nineteenth-century classics. You have got to try these pies.

Imagine the flavorful taste of sweet, juicy peaches encased in rich, flakey pie crust. You will savor each forkful. In fact, you'll want seconds!

And nothing goes better with a slice of warm-from-the-oven peach pie than a big scoop of homemade vanilla ice cream. These two treats were made for each other -- peaches and cream. Try one of these old-fashioned peach pie recipes today.

Peach Pie Recipes

These vintage peach recipes are taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.

Babette's peach meringue pie recipes make awesome tasting pies.

No-Bake Peach Cream Pie
Line a pie plate with a rich crust and bake, then fill with a layer of sweetened grated peaches which have had a few pounded peach kernels added to them. Then whip one cupful of rich cream, sweeten and flavor, and spread over the peaches. Set in ice-chest until wanted.

Peach Meringue Pie
Line a pie plate with a rich pie crust, cover thickly with peaches that have been pared and sliced fine (canned peaches may be used when others are not to be had), adding sugar, and cover with strips of dough and bake quickly.

If you do not mind the expense, spread over the peaches a meringue made by whipping the whites of three eggs to a stiff froth and sweetening with a tablespoonful of pulverized sugar for each egg. Add half a teaspoonful cream of tartar to the meringue; flavor with vanilla and set back in the oven until the meringue begins to color. Take out carefully. Eat cold. Delicious served with cream.

Peach Meringue Pie
Pare, stone and slice the peaches. Line a deep pie plate with a rich paste, sprinkle a very little cornstarch over the bottom crust and lay in your fruit, sprinkling sugar liberally over them in proportion to their sweetness. Add a few peach kernels, pounded fine, to each pie, and bake with crossbars of paste across the top.

If you want it extra fine, whip the whites of three eggs to a stiff froth and sweeten with about four teaspoonfuls of pulverized sugar, adding a teaspoonful cream of tartar and spread over the pie and return to the oven until the meringue is set. Eat cold.

Deep Dish Peach Pie

Canada was only two years old when this peach pie recipe was first published. It is taken from "The Dominion Home Cook-Book" by an author known only as "A Thorough Housewife," published by Adam Miller, Toronto, in 1868.

Take mellow juicy peaches, wash and put them in a deep pie plate, lined with pie crust. Sprinkle a thick layer of sugar on each layer of peaches, put in almost a tablespoonful of water and sprinkle a little flour over the top, cover it with a thick crust and bake the pie from fifty to sixty minutes.

Apple and Peach Meringue Pie

This easy apple and peach pie recipe is taken from "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.

Stew the apples or peaches and sweeten to taste. Mash smooth and season with nutmeg. Fill the crusts and bake until just done. Put on no top crust. Take the whites of three eggs for each pie and whip to a stiff froth, and sweeten with three tablespoonfuls of powdered sugar. Flavour with rose-water or vanilla; beat until it will stand alone; then spread it on the pie one-half to one inch thick; set it back into the oven until the meringue is well "set." Eat cold.

Enjoy trying these old-fashioned peach pie recipes from Grandma's recipe collection.

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