Friday, August 19, 2011

Peach Pies

Here is a straightforward recipe for peach pies. It is best however, to use fresh, local and ripe peaches if possible.

Ingredients for Filling
4 Cups of peeled and sliced peaches
⅞ cup sugar
4 Tbsp flour
½ teaspoon cinnamon
1⅓ Tbsp butter

Peel and cut up peaches
Mix in sugar, flour and cinnamon

Ingredients for Crust
This is an incredibly simple and reliable crust

1 cup white flour
¾ cup whole wheat flour (If whole wheat flour is anathema, use all white instead. Whole wheat gives it better flavor.)
1 teaspoon salt (don't leave out)
½ cup canola oil
¼ cup whole milk

Mix together, divide in half
Roll each half flat between two pieces of waxed paper

Put bottom crust in pie pan (I use 9 inch Pyrex pans)
Pour in filling
Cut up butter into four or five pieces and place evenly on top of filling
Put on top crust
With a knife, place five or so slits in top crust

Bake in pre-heated oven at 425 degrees

Bake for around 40 minutes and check. One can bake it for an additional 10 minutes, or until crust is darkened enough


Casey said...

How funny - I had been thinking of baking a pie for the last couple of days and recalled your earlier post. Thank you for saving me the trouble of looking for it!

Anonymous said...

It's nice to be on a lighter topic than ranting about L.L. Bean, which is getting me riled up!

I always love to see interior shots of your house - it has such an old New England easy style about it.

Anonymous said...

I'll be right over! Peach pie is my absolute favorite-thanks for the recipe!
aka Muffy

Deborah said...

Oh my! What a precious dog!!! Those eyes just melt my heart!

HHH said...

Yum! We're at the summer house in RI (as you know) and I can't wait to try it tomorrow. I think it's just asking for some vanilla ice cream. HHH

PinkPolkadotAA said...

Thank you for sharing! I love pies, my grandmother also made great pies and I wish I had inherited her rolling pin :)

JDSprouse said...

I downloaded you recipe - I'll let you know how it turns out - sounds yummy.

What is your Golden's name? He is now the wallpaper for my computer. My wife and I do a lot of pet sitting - good work for retired folks - I'd love to have a Golden.
I'm becomming a "Daily Prep" groupie.

Birddog said...

Oh thank goodness, I thought my family was the only was with an "ill-behaved" dog that waited under table and chair for scraps.

Beth said...

Lovely home, lovely pie and lovely, precious dog.
Thank you for sharing.


Anonymous said...

The pie looks delightful. I wonder what an old cookbook would have used instead of canola oil, which has been around for about 30 years or so. I have nothing against it, and I use it myself. It wasn't something my grandmother would have used, but then I'm a generation older than you are.

Sophie said...

Anonymous, 7:46am: I would expect that shortening would be in older recipes but canola oil is easier on the arteries!

Muffy: Your pie looks delicious. I hope the odd crumb made it down to your Golden!

Billsburg said...

My favorite farmer and his wife has had leaf lard available for the past few years but I never bought it.

After recently reading that lard (used in moderation) is actually healthier than other shortenings, I bought some of the lard which they rendered over the weekend.

I too made a peach pie on Wednesday using lard in the crust and oh my goodness! The crust was to amazing. I could have eaten the whole thing with no filling; it was so flaky and tender.

Love the few pictures you've posted of your home. Is it old?

truetraditional said...

What a wonderful post! This recipe sounds fantastic. I love baking - from the calming ritual of measuring the all ingredients to enjoying the fruits of your labor. Familiar family recipes are the most rewarding. Thanks for sharing this. I enjoyed the photographs, as well. Your grandmother's table is truly beautiful!

Raulston said...

M. I love everything about Aldrich manor from the rug to the door stop. I recently made an apple pie very similar to the peach you showcased. Although I am sure it was not as delectible as yours the effort was made just the same.

Tammy B said...

That pie looked so delicious that I almost baked one myself this morning. There are plenty of fresh peaches just screaming to go in a crust. Then, I remembered that the element in the oven was not working. ):

Heather in WI said...

I will have to try this! My 6yo and I made a peach crisp two days ago and the rest of our family devoured it.

Dawn said...

How timely! We just bought a bushel of peaches and plan to make peach pie tomorrow. Thanks for sharing your recipe.

Jed Wall said...

Oh, Muffy! That's just the best photo of your beautiful dog....ever!

Dawn said...

Sorry to bug you again, but can you elaborate on the butter in the filling? Is it melted or softened? Thanks!

Anonymous said...

Do you think your recipe would be good with gluten free flour? My girls are now gluten free and good recipes are hard to find. I will be back in America next week and will give it a try. Bob

Billsburg said...

Leaf lard (from pigs) is what people used in the days before Crisco which was invented as a convenience food. It has to be "rendered" about 6-8 hours in a crock pot; it must have been a very tedious process 70 years ago.

People stopped using lard because of health concerns, however, there seems to be a movement back to using it instead of all the chemically treated oils & shortenings on the market today.

Dawn said...

Muffy, thank you for responding. When I looked at the post again this morning and saw the butter there in the pie, I admonished myself for not reading the whole recipe and noticing the very obvious picture!

Anonymous said...

Thanks for sharing your peach pie recipe. I'm on my way to the farmers' market to get peaches so I can try it out!

I love when you share photos of Sampson. He's beautiful!


Lulu {The Home You Make} said...

Thank you for posting! Baking with my grandmother created some of my most treasured memories :)

Anonymous said...

It looks like a great recipe and I look forward to trying it! Love the photos. I've always felt that when a cookbook doesn't have pictures of their recipes I'm less likely to try them! For those who are hesitant about the whole wheat flour, King Arthur sells an organic "White Whole Flour" that doesn't have traditional whole wheat's stronger, slightly bitter background presence (that many do not care for) while retaining its benefits.


sailormadras said...

the pies look great as does the table and oriental rug!:)

Kathy said...

Mmmmmmm the peach pie, sounds heavenly. The crust recipe actually sounds healthy compared to most pie crust recipes.
I'll be trying your recipe soon!
Love your blog!

Anonymous said...

I had some homemade peach ice cream this weekend, which is another fine use of peaches.

I have the third edition of the Betty Crocker cookbook. I think it was a wedding present. I use it for the fresh rhubarb pie recipe which is opposite the fresh peach pie recipe. My go to pie crust recipe is the one that came with my Cuisinart. It's all butter. You can't make a fancy fluted edge with all butter, but I think flavor trumps all, anyway.

Anonymous said...

The farmers' market had fabulous peaches, and my pies were a great success. I love this crust recipe - so easy, fast and delicious. I'm giving up my old recipe for this one!


Anonymous said...

The pies look great, the rug looks better, and it's a calorie-free treat.

Where did you buy it, if you don't mind my asking?

Anonymous said...

Made this for my family yesterday. It was a big hit. Thank-you for the recipe. Our local apple farm will be opening their doors in about two weeks and I think apples could easily be substituted. Yum.
May I ask a question? What influences your cooking? I believe I read your parents were English and Swedish? Do you cook a lot from their heritages? Or is Main a bigger influence? Sorry, I just find the subject of what people cook interesting. I have never been to New England, so is there such a thing as a 'New England' style of cooking? (like Southern or Tex-Mex?)

Anonymous said...

Anon at 10:24 - funny you ask that question, because it reminds me that this recipe seems quite un-New England-y to me. As a native New Englander, when I hear "peach pie" I think of the south, and Georgia, in particular. Apple pie (or blueberry pie, especially) is more "traditionally New England." Nevertheless, this look delicious and makes me want to try my hand at peach pie.

I know Muffy will respond to your question about New England cuisine, but I thought I'd take a stab at it since I'm curious if her view of it is the same as mine. (I'm also really interested in having her talk more about her philosophy of food, cooking, nutrition, health, etc..)

In my experience classic New England cuisine is fairly similar to British cuisine. It can be somewhat bland and is based on hardy staples. Case in point - "New England Boiled Dinner," which is generally made from boiled cabbage, carrots, potatoes, turnips, maybe parsnips, and corned beef. Of course, as in England, seafood is big, too. Traditionally, as everywhere, (and before this was trendy), it was about foods which were available locally - hence the root vegetables and seafood.

Of course there are also regional specialties. In areas of Massachusetts and Rhode Island, in particular, there is a lot of Portuguese food - Azorian food, in particular (think chunky stews.) Irish foods are also popular. And there is the ever-popular "Ham and Bean Supper" or just "Bean Supper" which still takes place in many parts of New England. These are community meals which usually consist of ham, baked beans, and brown bread - cooked in a can - all made according to the same recipes which have been used for years and years.

In short, as elsewhere, the cuisine is influenced by those who settle in New England. It is, then, no surprise that some of the oldest dishes are so similar to dishes cooked in England.

Susan R said...

So...what time are we getting together for pie. I'll have to hop on a plane first, but I'll be there.
I still haven't found a Golden for our family yet. Getting a dog is, apparently, not as easy as it sounds. However, I'm very picky when it comes to dogs/puppies.

Pink One said...

"@Pink One - It is the Betty Crocker Picture Cook Book from 1956. It is the one that everyone from that time period seemed to have. I use it most of my cakes, biscuits, crusts, etc. They did go a little heavy on the salt!"

Oh, yes, I remember us talking about that cookbook previously. I do have a copy of that one already. :)