Grandma’s Peach Pie

Original Recipe from:  Lucy Griffin-Bowers

Grandma’s 1930’s era recipes are a treasure trove of good country cooking, and this recipe is no exception.  Peach pie can be made using a double crust or a meringue for the topping.  Either way, you will have a delicious pie.  I prefer to use fresh fruits whenever possible, but canned peaches are a good substitute the rest of the year.  When using canned peaches, I prefer to use the unsweetened ones and drain the juice. 

Ingredients

8-10 ripe Peaches

3/4 cup Powdered Sugar

1/2 teaspoon Lemon Juice

1/8 teaspoon Salt

1 Pie Crust (two if using a top crust)

Directions

Cover pie plate with Pie Crust.  To prevent juice soaking in, brush the bottom crust with melted Crisco (1-2 tablespoons) and dust with flour. 

Peel and slice the peaches into the pie plate.  Cover with the powdered sugar; then sprinkle with Lemon Juice and Salt.  Dot with bits of Crisco (I use butter pats).  Cover with top crust.  Note:  brush the top crust with one egg white for a beautiful golden brown color when done. 

Bake in hot oven, 450 degrees, for 15 minutes.  Reduce heat to 350 degrees until pie is done, about 15 minutes more. 

Try my Aunt Kay’s Pie Crust recipe

Meringue Directions

Prepare pie as directed above without the top crust.  Bake the pie in 350 degree oven until crust is done (about 30 minutes). 

Beat two Egg Whites with two tablespoons Sugar until stiff.  Spread over top of the pie (form peaks with a fork) and return to the oven.  Bake until meringue is golden brown.