Apple trees, sour cherry trees, Nan king cherry trees and plum trees but nary a peach tree. The first shipment of fresh peaches in from out of state were a real treat when I was growing up. Of all my favorite fruit, peaches are topped at number one!
Over the years I have seen peaches prepared in numerous ways, but never have I seen a duplicate of this recipe. Passed down from my Great Grandmother, this is one of those recipes that can be made all year round. Using fresh, frozen or canned peaches, this is a pie that will definitely become a family favorite and be used again and again in the years to come.
INGREDIENTS:
- 1 Unbaked Pie Shell
- 4 Eggs Separated
- 1 Cup Sugar
- 1/2 Cup Melted Butter
- 2 Tablespoons Flour
- Peach Slices Fresh, Frozen (Thawed), or Can (Drained)
- 2 Tablespoons Powdered Sugar
DIRECTIONS:
- Arrange peaches on bottom of unbaked pie shell (DO NOT fill past half way)
- Mix egg yolks, sugar, butter, and flour
- Pour over peaches
- Bake 350º Fahrenheit for 50 minutes
Start the Meringue about 5 Minutes before baking time is up
To Make Meringue – Beat egg whites until foamy, gradually add powdered sugar and continue beating until stiff peaks form
Cover entire pie with the Meringue and return to oven to bake until top is golden brown.
Remove from oven and let pie sit and cool completely
Chill, serve and enjoy!
Until next time,
Happy Baking!
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