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It is peach season!
My sister-in-law, Jenny, makes a great peach pie. Her recipe is the best of both grandmothers. My grandmother’s secret was to sprinkle the top of the pie with cinnamon and sugar. Jenny’s grandmother had the perfect filling. You will want to take the time to make the crust yourself. Really it doesn’t take that much extra time and you get a wonderful flaky crust!
Grandmother’s Pie Crust Recipe
For 2 crust pie:
2 C. all purpose flour
½ tsp. salt
¾ C. shortening
1/3 C. ice cold water
Sift flour and salt together. Cut in shortening with a fork until crumbly. Sprinkle water slowly into mixture. Combine ingredients with hands; working quickly to form a ball. Divide into 2 parts, trying not to handle it too much. With floured hands, turn onto floured surface and roll into a circle, approximately 14” diameter. With a knife, cut decorative slits in the top crust. Fold crusts into ¼’s to easily transfer to pie pans.
Grandmother’s Peach Pie
9 peaches – peeled and thinly sliced
1 ½ C. sugar
8 dashes cinnamon
5 dashes nutmeg
1 dash salt
1 tsp. vanilla
3 Tbsp. flour
Fold above ingredients together and pour into 9” pie shell. Divide 2 Tbsp. butter into small pieces and place on top of filling. Cut steam slits in top crust and place over filling. Crimp edges. Divide 2 Tbsp. butter into tiny bits (again) and place on outside of top crust, then sprinkle with sugar and cinnamon.
Bake at 400 degrees for 15 minutes; then turn oven down to 350 and bake for another 30 – 40 minutes until golden.
If you love peaches you might like this Peach Salsa recipe.