Peach Pecan Pie (1959)

• 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 Recipes

Rum 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.)