You will love these easy peach pie recipes. They are true classics. Just imagine the flavorful taste of sweet, juicy peaches encased in a rich, flaky pie crust. You will savor each forkful. In fact, you'll want seconds!
And remember, nothing goes better with 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! Make an old fashioned pie today!
Aunt Babette's Cook Book (1889)
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 at 400°F.
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.
Line a pie plate with a rich pie crust and bake, then fill with a layer of sweetened, grated peaches. Then whip one cupful of rich cream, sweeten and flavor, and spread over the peaches. Set in ice-chest until wanted.
The Dominion Home Cook-Book (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 at 375°F.
Mary Lee Taylor Recipes (c.1940)
Wonderful flavor — NO BAKING at all!
One can Cling Peach Slices in syrup is needed for the recipe.
This peach pie is easily served to company, and it is perfect for a party setting. And, it's NO BAKE.
The White House Cook Book (1913)
Stew the peaches OR apples and sweeten to taste. Mash smooth and season with nutmeg. Fill the crusts and bake 375°F 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.
Flavor 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.
© Don Bell
I recall attending a men's breakfast at a little country church back in the early 1980s, where the Women's Institute had prepared the men's brunch.
There were so many homemade pie flavors to choose from after the breakfast meal of pancakes, bacon, sausages, and scrambled eggs, but I didn't have to make a choice.
While holding a large deep-dish peach pie, my cousin's husband seated next to me asked, "Do you like peaches, Don?"
Before I could reply, Roy had deftly sliced the pie in half, sliding one half onto my plate and the other onto his! It was delicious as expected and not surprisingly, quite filling, but I didn't let on.
As soon as we finished, he looked over the remaining selection of pies and asked me what my favorite was. I mumbled that I wasn't sure, afraid he'd land another half pie onto my plate.
By the way, I still love peach pie!