You will love Grandma's favorite old fashioned 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!
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.
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.
After a wonderful home-cooked breakfast of pancakes, bacon, sausages, and scrambled eggs, we were told to hold onto our forks, as pie would be served for dessert.
There were several homemade pie flavors to choose from, but I didn't have to choose. My cousin's husband seated across from me held a large deep-dish peach pie in one hand and a knife in the other, and he 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 quite filling, but I didn't let on that I was struggling to eat the last few forkfuls.
The moment I had finished, Roy looked over the remaining pies and asked me what my second favorite pie was. I mumbled that I wasn't sure, afraid he'd land another half pie onto my plate.
By the way, I still love an old fashioned peach pie!