You'll love these vintage peach pie recipes. They are true nineteenth-century 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 a slice of warm-from-the-oven pie made with peaches 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 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.
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.
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.
The Dominion Home Cook-Book (1868)
The Dominion of Canada was only a year old when this traditional peach pie recipe was first published.
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.
Mary Lee Taylor Recipes (c.1940)
Wonderful flavor — no baking at all!
One can Cling Peach Slices in syrup is needed for the recipe.
1. Mix 2 tablespoons melted butter, 1/2 cup graham cracker crumbs.
2. Save 2 tablespoons crumb mixture for 6-inch pie. Press rest of crumbs firmly in bottom and on sides of pie pan. Chill.
3. Mix 2 tablespoons sugar, 4 teaspoons cornstarch, pinch of salt.
4. Stir in slowly until smooth 1/3 cup peach syrup from can, 1/3 cup PET Evaporated Milk.
5. Add 1 teaspoon butter.
6. Stir over boiling water until thick and smooth. Then cook 10 minutes, stirring now and then.
7. Remove from heat and stir in 1 slightly beaten egg yolk.
8. Cook and stir over boiling water until mixture thickens, or about 3 minutes. Cover and cool.
9. When custard is cold, add 1/3 teaspoon vanilla flavor.
10 Pour half of custard into crumb-lined pan.
11. Arrange on custard half of canned cling peach slices, well drained.
12. Cover peaches with rest of custard. Arrange rest of peaches on top. Put rest of crumbs in center, between peach slices. Chill 3 hours or longer.
The White House Cook Book (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.