- pastry for 1 crust pie
- 2 tbspns flour
- 2 tbspns cornstarch
- 1 cup sugar
- 2 tbspns butter
- 2 tbspns orange juice
- 1 tbspn grated orange rind
- 6 large peaches, sliced
- 1/4 cup pecans
Line a 9-inch pie pan with pastry and form a fluted, standing rim. In a sauce pan, combine, and mix thoroughly the flour, conrstarch, and sugar. Add butter, orange juice, and rind, and bring mixture to a boil.
Add sliced peaches and pecans, then pour into pie shell. Bake in 450 degree oven for 10 minutes, then reduce to 35- degrees and continue baking for 30 minutes.
(Handwritten notes on this vintage recipe direct to also add a small amount of nutmeg to taste, and "a bit of almond extract.")
More "Lost" Peaches RecipesRum Poached Peaches (1792)
Farmer's Butterscotch Peach Pie (1965)
("Origin - Be Milwaukee's Guest" by the Junior League of Milwaukee, 1959. This recipe was by Patricia Eilers Shaw.)
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