Old Fashioned Peach Pie Recipe

You will love Grandma's favorite old fashioned peach pie recipes. They are true classics. Just imagine the flavorful taste of sweet, juicy peaches encased in a rich, flaky pie crust. You will savor each forkful. In fact, you'll want seconds!

And remember, nothing goes better with warm-from-the-oven peach pie than a big scoop of homemade vanilla ice cream. These two treats were made for each other — peaches and cream!

Old Fashioned Peach Pie Recipes

Aunt Babette's Cook Book (1889)

Peach Meringue Pie

Line a pie plate with a rich pie crust, cover thickly with peaches that have been pared and sliced fine (canned peaches may be used when others are not to be had), adding sugar, and cover with strips of dough and bake quickly at 400°F.

If you do not mind the expense, spread over the peaches a meringue made by whipping the whites of three eggs to a stiff froth and sweetening with a tablespoonful of pulverized sugar for each egg.

Add half a teaspoonful cream of tartar to the meringue; flavor with vanilla and set back in the oven until the meringue begins to color. Take out carefully. Eat cold. Delicious served with cream.

No Bake Peach Cream Pie

Line a pie plate with a rich pie crust and bake, then fill with a layer of sweetened, grated peaches. Then whip one cupful of rich cream, sweeten and flavor, and spread over the peaches. Set in ice-chest until wanted.

Old Fashioned Peach Pie Recipe

The Dominion Home Cook-Book (1868)

Canadian Deep Dish Peach Pie

Take mellow juicy peaches, wash and put them in a deep pie plate, lined with pie crust.

Sprinkle a thick layer of sugar on each layer of peaches, put in almost a tablespoonful of water and sprinkle a little flour over the top, cover it with a thick crust and bake the pie from fifty to sixty minutes at 375°F.

No Bake Old Fashioned Peach Pie Recipe

Mary Lee Taylor Recipes (c.1940)

Party Peach Pie

Wonderful flavor — NO BAKING at all!

One can Cling Peach Slices in syrup is needed for the recipe.

1. Mix 2 tablespoons melted butter, 1/2 cup graham cracker crumbs.
2. Save 2 tablespoons crumb mixture for 6-inch pie. Press rest of crumbs firmly in bottom and on sides of pie pan. Chill.
3. Mix 2 tablespoons sugar, 4 teaspoons cornstarch, pinch of salt.
4. Stir in slowly until smooth 1/3 cup peach syrup from can, 1/3 cup PET Evaporated Milk.
5. Add 1 teaspoon butter.
6. Stir over boiling water until thick and smooth. Then cook 10 minutes, stirring now and then.
7. Remove from heat and stir in 1 slightly beaten egg yolk.
8. Cook and stir over boiling water until mixture thickens, or about 3 minutes. Cover and cool.
9. When custard is cold, add 1/3 teaspoon vanilla flavor.
10. Pour half of custard into crumb-lined pan.
11. Arrange on custard half of canned cling peach slices, well drained.
12. Cover peaches with rest of custard. Arrange rest of peaches on top. Put rest of crumbs in center, between peach slices. Chill 3 hours or longer before serving.

This peach pie is easily served to company, and it is perfect for a party setting. And, it's NO BAKE.

Old Fashioned Peach Pie Recipe

The White House Cook Book (1913)

Peach or Apple Pie With Meringue

Stew the peaches OR apples and sweeten to taste. Mash smooth and season with nutmeg. Fill the crusts and bake 375°F until just done. Put on no top crust.

Take the whites of three eggs for each pie and whip to a stiff froth, and sweeten with three tablespoonfuls of powdered sugar.

Flavor with rose-water or vanilla; beat until it will stand alone; then spread it on the pie one-half to one inch thick; set it back into the oven until the meringue is well "set." Eat cold.

No Bake Sunny Peach Pie Recipe

No Bake Sunny Peach Pie

1 #2-1/2 can sliced cling peaches, drained
1 baked 9-inch pastry shell
1/4 cup granulated sugar
3 tablespoons cornstarch
1 cup syrup from canned peaches
1/4 cup orange juice
1 teaspoon grated orange rind
1 tablespoon butter
1/8 teaspoon salt

Arrange drained peaches in baked pastry shell. Combine sugar and cornstarch. Add to peach syrup and cook until thick, stirring constantly. Remove from heat and stir in orange juice, rind, butter, and salt. Pour over peaches in pastry shell. Chill pie in refrigerator before serving. Serves 6 slices.

Note: Fresh peaches can be substituted for canned. A #2-1/2 can equals approximately 3 to 4 medium peaches (3-1/2 cups sliced peaches).

My Unforgettable Peach Pie

I recall attending a men's breakfast at a little country church back in the mid 1980s, where the Women's Institute had prepared the men's brunch.

After a wonderful home-cooked breakfast of pancakes, bacon, sausages, and scrambled eggs, we were told to hold onto our forks, as pie would be served for dessert.

There were so many homemade pie flavors to choose from, but I didn't have to choose. My cousin's husband seated across from me held a large deep-dish peach pie in one hand and a knife in the other and asked, "Do you like peaches, Don?"

Before I could reply, Roy had deftly sliced the pie in half, sliding one half onto my plate and the other onto his! It was delicious as expected but very filling. I didn't let on that I was struggling to eat the last few forkfuls.

The moment I had finished, Roy cast his gaze over the remaining pies and asked what my next favorite pie flavor was. I mumbled that I wasn't sure while pushing back my chair, afraid he'd slide another half pie onto my plate.

By the way, I still love an old fashioned peach pie!