Mom’s Peaches and Cream Pie recipe from the 70s! One of my favorite desserts ever
Mom’s Peaches and Cream Pie recipe from the 70s! One of my favorite desserts ever
by Pokemon-fan96
4 Comments
Pokemon-fan96
Text version because the old paper recipe is messy:
(Note: This recipe makes a large 13″x9″ sized pie, but the recipe can be cut in half if it’s too much)
For crust: 3 cups flour 1 teaspoon salt 1 1/4 cups shortning 1 egg 4 tablespoons cold water
For Filling: 2 cups sugar 1/2 cup flour 10 medium fresh peaches, peeled and sliced (Or 2 cans (29oz) of peaches, drained) 2 cups whipping cream 1 teaspoon cinnamon (for sprinkling on top)
1) In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs.
2) Whisk eggs and water together. Sprinkle over flour mixture, toss. Form dough into ball, roll out on a lightly floured surface to a 13 inch ×9 inch rectangle. Place in an ungreased 13″x9″x2″ baking pan.
3) For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 350 degrees (farenheit) for 1 hour (or longer) until peaches are tender. Let stand for 4-5 hours before serving. Refrigerate leftovers
(The original recipe (in the scribbled out words) said to bake at 425 degrees for 20 minutes and reduce heat to 350 degrees, and bake for 25 minutes at 350. My mom prefers the revised recipe, but if you want to try the original baking directions, go for it!)
Sensitive-Park4663
This looks great! I want to eat as many peaches at this time of year as possible. Would you consider submitting your mom’s recipe (and the story behind it) to Generational Fare? It was created to preserve and share old family recipes just like this one. 😊
4 Comments
Text version because the old paper recipe is messy:
(Note: This recipe makes a large 13″x9″ sized pie, but the recipe can be cut in half if it’s too much)
For crust:
3 cups flour
1 teaspoon salt
1 1/4 cups shortning
1 egg
4 tablespoons cold water
For Filling:
2 cups sugar
1/2 cup flour
10 medium fresh peaches, peeled and sliced
(Or 2 cans (29oz) of peaches, drained)
2 cups whipping cream
1 teaspoon cinnamon (for sprinkling on top)
1) In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs.
2) Whisk eggs and water together. Sprinkle over flour mixture, toss. Form dough into ball, roll out on a lightly floured surface to a 13 inch ×9 inch rectangle. Place in an ungreased 13″x9″x2″ baking pan.
3) For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 350 degrees (farenheit) for 1 hour (or longer) until peaches are tender. Let stand for 4-5 hours before serving. Refrigerate leftovers
(The original recipe (in the scribbled out words) said to bake at 425 degrees for 20 minutes and reduce heat to 350 degrees, and bake for 25 minutes at 350. My mom prefers the revised recipe, but if you want to try the original baking directions, go for it!)
This looks great! I want to eat as many peaches at this time of year as possible. Would you consider submitting your mom’s recipe (and the story behind it) to Generational Fare? It was created to preserve and share old family recipes just like this one. 😊
[https://www.generationalfare.com/submit-a-recipe](https://www.generationalfare.com/submit-a-recipe)
anyone tried this with strawberries by chance?
seems that would be awesome also.
Thank you so much for sharing this recipe. It looks delicious.