Hanna, my friend, I don't know if I can judge the best peach pie recipe ever, because I never ran into a piece of peach pie that I didn't like. I just liked some pieces better than other pieces. ...At least I can say that about the real deal: Fresh baked with fresh peach slices made into a pie.I'm not a huge fan of peaches- I've been told that fresh peaches practically drip with juice and are absolutely delicious- but most of the peaches I've tried have been watery or mushy.
I do however, enjoy peach pie! Here's a recipe I found online. Apparently, it's the best peach pie recipe ever.
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.
View attachment 77332
Ooo! This sounds good! I'm thinking even a nice dry Riesling would work well with a pierced peach!Ooops, I'm late to the party, but I'm bringing something to drink.
A 1950s/1960s party favourite: "Kullerpfirsich" (= Rolling peach). Those of you who were in Germany at that time might still remember it. It was regarded as something very glamourous
View attachment 77463
1 fresh ripe peach
0.37 l / 14.25 oz sparkling wine
Wash and pad dry a ripe peach. Pierce the peach all around with a fork, several times. Put in a large, globe like glass. Fill up with ice cold sparkling wine. It is important for the sparkling wine to be very cold. Otherwise the peach is not rolling around. The peach should have enough space to move around freely. Serve immediately. The peach starts rolling around itself. It stops if all the carbon dioxide from the sparkling wine is exhausted. Serve with small spoons and forks and a dessert plate.
Reminds me of Duane Allman.Since I will be away this weekend, thought I go on and post about peaches for National Eat A Peach Day.
The peach originated in China and has been cultivated for 1000s of years. The peach tree is considered the tree of life and peaches are symbols of immortality and unity.
Peaches traveled to Persia and were discovered by Alexander the Great. Greek and Romans enjoyed them. The Romans cultivated them and transported them North to other European countries in their Empire.
Spaniards brought them to South America. The French brought them to Louisiana. The English brought them to Jamestown.
Columbus brought them to America on his 2nd and 3rd voyages.
However when I eat a peach I always think of Georgie Peaches. Peaches were originally planted in St. Augustine in the 1500s.. Franciscan Monks then took them to St Simon and Cumberland Islands off Georgia . By the mid-1770s Cherokee Indians were cultivating them in Georgia.
Raphael Moses, a Georgia planter, of Columbus, Georgia started to market peaches . He is credited with being the first to ship and sell peaches to markets outside of Georgia. The first Georgia peaches were shipped to New York between 1858 and 1860.
Georgia earned the "peach state" designation during the three decades after the Civil War.
Have a peach on National Peach Day, August 22.
The taste would sure be good if made with Riesling, but I think it needs a sparkling wine because the little carbon dioxide bubbles probably are necessary to get the peach rolling...Ooo! This sounds good! I'm thinking even a nice dry Riesling would work well with a pierced peach!
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