Mom’s Peach Pie

My favoritest pie in all the world, you ask?

Definitely my mom’s peach pie.  Made by Mom.  Nothing beats it.  And, no, I am not biased!

Our girls and I took a little road trip last week to visit my parents.  As soon as I walked in the door that first evening, I spied that big box of peaches.  Then I saw Mom’s trusty Betty Crocker cookbook sitting open, showing off the pie of my deepest longings.  I knew we were in for a treat.

When I woke up the following morning, Mom was already at it.  The bottom crust was resting peacefully in the pie pan and the peaches were peeled, cut, and nestled in.  She was carefully cutting the lattice strips as I poured myself a cup of coffee and tried to focus my sleepy eyes.

The aroma of cinnamon and nutmeg begged me to sit down and take it all in.  Watching Mom make a pie is very soothing for me.  She is a well oiled machine.  Full of calm confidence, Mom is able to engage in tickles and conversation with her grandkids while  still assembling the best pie on the planet.

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Mom’s Peach Pie

Ingredients:

  • 5 c. sliced fresh peaches
  • 1 tsp. lemon juice
  • 1 c. sugar
  • 1 T. flour
  • 3-1/2 T. minute tapioca, divided
  • 1/4 tsp. cinnamon
  • pinch of nutmeg
  • 2 T. butter
  • milk for washing lattice crust
  • course sugar for lattice crust
  • pastry for 9″ two-crust pie

Preparation:

Roll out bottom crust and sprinkle 1/2 tablespoon tapioca on bottom of crust.

Place sliced peaches in large bowl.  Stir in lemon juice, sugar, flour, remaining 3 tablespoons tapioca, cinnamon, and nutmeg.  Pour into pie crust.  Dot with the butter.

Roll out top crust and cut into strips.  Top peaches with lattice crust.  Brush lattice lightly with milk.  Sprinkle lattice with course sugar.  Bake at 375° for about 40 minutes, or until golden brown.

Source:  adapted from Betty Crocker’s Pie and Pastry Cookbook, 1968 edition

On November 15th, 2010, I linked this pie up at TidyMom for Cheryl’s “Love the Pie Party!” Check it out!

   

14 Responses to “Mom’s Peach Pie”

  1. #
    1
    Peggy Krause — September 15, 2010 at 6:21 pm

    Oh my goodness! This pie was great. When you posted these pictures and the recipe I was looking forward to making pie when the peaches came in. I was all psyched up. Then came the phone call that the peaches were coming in two weeks late due to cool weather and I had to wait even longer. We waited and waited and then two days before our trip to So Dakota to see our son, the peaches came in!! I picked those peaches up as soon as they called, got home and made pie and it was as wonderful as I had hoped! Just thinking about it makes me wish for more – too bad the peaches are all gone. Thanks so much for sharing it!!

    • farmgirl replied on September 15th, 2010 at 8:55 pm

      Hi Peggy! You wouldn’t happen to be from Woodbury?? Our peaches were 2 weeks late also. Anyway, I’m so glad you enjoyed the pie, it’s my absolute favorite. And now I’m really wishing I had a piece!!

  2. #
    2
    Paula — November 15, 2010 at 12:30 pm

    So glad you linked this up to Tidymom’s Pie Party. Could the crust be any more perfect and stunning. What a beautiful looking pie.

    • farmgirl replied on November 15th, 2010 at 10:11 pm

      Hi Paula! Perfect and stunning? Well, that’s my mom’s pies for you. Wish I had inherited that beautiful trait!

  3. #
    3
    Spicy Jo — May 10, 2012 at 6:37 pm

    The pie is beautiful. I was wondering if I could substitute frozen peaches?

    • Brenda replied on May 18th, 2012 at 9:28 pm

      I’m betting that would be fine. But do give it a try later this summer with fresh peaches…it’s so fabulous!!

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