My Grandma can make and has made just about every kind of dessert pie there is, but I was lucky enough to learn her secrets when peaches were in season! This recipe is simple and quite quick if you have your crust already made, but the results are a great pie that showcases the ripe peaches! Thanks again to Grandma for sharing some family recipes, her time and thoughts!Get the crust recipe... |
![Grandma's Peach Pie](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5p0qqs0WpraFhkxSuHoHivOCDPZpGUfxc7vLwHTpdsSHAnjyvmAgDs0NGfmPoy-8bU3MJbuFRLABxQpA_Ac5PjLZ4XBORKZ3hOfiN3y_ZRMLnu8Ba9H5ovdDoARmJ9VBpMXUp1VExkA/s320/grandmaspeachpie2.jpg)
The Recipe: Peach Pie
Filling for one standard pie
5 medium sized free stone peaches cut into wedges (about 8 per peach)
2 eggs beaten
1/2 cup of sugar
1 tsp cinnamon
1 tbsp butter at room temperature
Heat your oven to 400 degrees. Add the peaches to the pie crust. Beat the sugar into the eggs and pour over the peaches.
![Fresh peaches](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGZ598M-nW2Lnnl8CP5AzFxxiHm4tT__KyW5CSJVrOYt1cJm8CH4YFXy9UX-eGuY50lWqn7KZgIR1Ca5xiKU4jm1BXehj3c96_Cv6foKSw9Q-wMxSnq27Kw8ywV3ke_rJnsE2gC4Yjyw/s320/grandmaspeachpie.jpg)
2 comments:
This is really a wonderful post. I love your grandma! I'll use the butter around the pie crust next time I make a pie. What a great tip!
Each of the ingredients involved in the making seems to blend well to each other, summing it up to a very rich, creamy taste and look. What’s better in this is that the amount of milk and cheese really adds an extra bounce for the product as a whole.
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