Recipe by TenderLovingCare
This is a state fair winner....I won't say which one. It's a bit different in construction so be sure to read and follow the directions as it states! This is an old German type of recipe and was brought to the US by my great, great, grandmother, Mary Heineman Paul. Please note to ONLY use fresh, fully ripe peaches in this pie or it's not as good.
Top Review by CaliforniaJan
I followed this recipe as directed and was not happy with the results. Because the flour and sugar are just sprinkled on top of the peaches and then the milk is poured over it all, some of the flour and sugar doesn't get mixed into the milk. This did not resolve itself with the baking. I looked at other peaches and cream pie recipes on this site and they had the filling ingredients mixed before pouring over the peaches, which would help a great deal. Also, I baked the pie as long as I could (the crust was beginning to brown) and the filling never set. It also did not set after being chilled. So, though it tasted fine, it did not look very pretty. Sorry I didn't have much luck with the pie.
- 6 -8 peaches, peeled, pitted and sliced
- 1⁄2 cup flour
- 1 cup sugar
- 5 ounces evaporated milk
- 1 uncooked pie shell
Directions See How It's Made
- Prepare pie shell, I make my own.
- Pile sliced peaches in pie shell.
- Sprinkle flour on top of peaches, jiggling pan to get it to settle in amongst peaches a little.
- Sprinkle on sugar, doing the same jiggling of the pan.
- Drizzle on the evaporated milk. I generally use enough evaporated milk to reach around 1/2" from the top of the shell along the sides. It may take more or less as directed and I use a regular 12 oz can to be sure or have on hand 2 5 oz cans. Usually a 5 oz can is good enough for a 9" pie.
- Bake in preheated 425 degree oven until crust is browned.