"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Open Face Peach Pie Recipe

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This recipe for Open Face Peach Pie, by , is from Fruit Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Sedgwick/Beryl Allen/Leah Bodine
Added: Friday, June 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pastry crust, uncooked, in 9 inch pie plate.
1 c. sugar,
2 tbl. corn starch,
1/2 pint cream, (Half and half or canned milk),
4-5 medium peaches, peeled and cut in half,

Directions:
Directions:
Mix corn starch and sugar--put 3/4 of mixture in crust. Place peach halves in crust to fit snuggly side by side. Sprinkle the rest of sugar mixture over the peaches. Pour cream over peaches, filling the pit pockets with a little sugar and cream. Fill pie full of cream so just a little of the peaches show. Bake at 350 for 1 hr. or until set. Reduce heat to 300 and cook until peaches are soft and sauce is clear.

Personal Notes:
Personal Notes:
One of the reasons I moved home. You need tree ripe peaches to make this pie delicious. It was a specialty of my mother and my grandmother. They went out to pick the peaches the morning they were to bake the pie.Or they baked the pie the day the peaches on the tree were perfectly ripe.

 

 

 

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