Prize-Winning Peach Pie

"As a beginning cook, I especially liked to practice making pies. Peaches are probably my favorite fruit (but only when in season), so it was a pie I practiced often. I finally got up the nerve to enter a local Grange Fair, and was so surprised to win! That was great encouragement for a novice pie maker."
 
Download
photo by WiGal photo by WiGal
photo by WiGal
Ready In:
1hr 15mins
Ingredients:
9
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 425 degrees. On a lightly floured board, roll out bottom crust and fit into the bottom of a 9-inch pie pan.
  • In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and stir until they are coated. Spoon peaches into lined pie pan.
  • Mix together egg and cream and pour over peaches. Roll the remaining pie pastry to cover pie and place over the peaches. Round edges to seal; prick top of pastry to let steam escape.
  • Bake for 15 minutes at 425, then reduce oven temperature to 350 and bake until crust is golden, about 30 minutes. Serve warm.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Definitely could give this more than 5 stars! My DH raved about this pie! The spice combination and cream mixture is perfectly delicious! I baked mine longer but it could be the oven or b/c I use a special tin under the pie tin in case there is a spill over. Thanks JackieOhNo! for sharing a prize winner! Made for PRMR.
     
Advertisement

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes