In honor of TODAY, being National Peach Pie Day, here’s Mom’s secret recipe for…
PEACH PIE (Fresh)
By Gloria Pitzer, as seen in… Secret Knock-Off Recipes (Secret RecipesTM, Marysville, MI; Nov 1996, p. 18). Per usual, I’m asking only for proper credit if you care to re-share it.
INGREDIENTS:
2 recipes [prepared] Crisco No-Rolling Pin Pie Crust… [see index]
The Filling:
½ cup [granulated] sugar
¼ cup packed brown sugar
5 cups fresh sliced (& peeled) peaches
3 TB cornstarch
½ tsp cinnamon
Dash of nutmeg
Dash of salt
4 TB butter, melted
1 TB lemon juice
¼ tsp orange extract
½ cup thick peach preserves or use orange marmalade
[*Egg Wash – 1 beaten raw egg yolk mixed with 1 TB water.]
INSTRUCTIONS:
[Prepare 2 recipes of the “Crisco No-Rolling Pin Pie Crust” (from page 16 of this cookbook).] (Partially bake one crust in 10” pie pan, per recipe directions in this issue, and pat out other recipe of crust to a 10” diameter circle, to fit over filling later.)
Combine sugars in a small bowl. Put peaches into larger bowl. Combine cornstarch with cinnamon, nutmeg, [and] salt [then] stir into sugars. Mix melted butter [with] lemon juice, extract, and preserves and coat peaches well in [half of] this. Then add cornstarch mixture and coat again in [other half of] this.
Arrange in partially baked pie crust. Add top crust. Brush in Egg Wash*. Make slits [in top crust] for steam to escape. Bake at 350°F (lower than the partially baked crust, remember) for 30-35 minutes or until crust is golden and filling bubbles up through slits of top crust. Serve warm or cold.
See also…
