This old-fashioned peach pie recipe is not only very easy to make from scratch, but it is also made with fresh or canned peaches, so you can enjoy it all year round. This is one of my mother's favorite family recipes, and although I am biased, I think this is the best!
The peach pie is placed in a bowl with a spoon in the bowl, and another pie bowl is in the background. The best time of the year, right? I like to "pick my own" farm or buy a large box from a local supplier. Peaches are one of the things I never get tired of! I have too many favorite peach recipes, and I rotate between them every season, starting with my favorite homemade frozen peach jelly. This peach pie recipe comes from my mother and it is the family favorite recipe she made for us since she was a child! The best part is that it takes 5 minutes to put them together! My mother used to use one-liter canned homemade peaches, but you can also use fresh peaches! How to peel peaches easily: I found that the easiest way to peel peaches is to gently put 2-3 peaches into the pot at a time. Of boiling water. Leave them in the water for about 30 seconds, then move them to an ice water bath.
The ice water bath will surprise them and prevent the peach flesh from cooking, but the peach skin will be easy to peel, you don't even need a knife! A whole peach on a white marble table, next to another peeled photo. A peach with a colander filled with peeled peaches at the bottom. How to make a peach shoe: Add the cut peaches, sugar and salt to a pan and stir to combine. Cook for a few minutes on medium heat until the sugar dissolves and helps extract a little juice from the peaches. Remove from the fire and set aside. Side-by-side photo of a pan and peach slices, another photo with sugar and salt on it. Preheat the oven to 350 degrees Fahrenheit. Cut the butter into chunks and add to a 9×13 inch baking pan.
Put the frying pan in the oven while preheating to melt the butter. After melting, remove the frying pan from the oven and mix the flour, sugar, baking powder, and salt in a large bowl. Add the milk until just mixed. Pour the mixture into a saucepan and spread it over the melted butter to form an even layer. Process the photos to make the peach pie, which involves melting the butter in a 9×13 inch frying pan, pour the batter on top, and then pour the peach slices and juice onto the dough. Pour the peaches and juice (or canned peaches, if American) on the dough. Sprinkle cinnamon generously on top and bake at 350 degrees for about 40 minutes. If necessary, serve hot, with a scoop of ice cream.
Top photos of the peach cake in the pan before and after baking. How to store and reheat the peach container: Peach pie is best served hot after baking. Cover the remaining shoe rack and store it in the refrigerator for 4-5 days. To reheat the peach pie, use a microwave or oven. To reheat it in the oven, take it out of the refrigerator and bring it to room temperature. Bake at 350 degrees Fahrenheit for about 20 minutes or until heated. (If it is too yellow, put aluminum foil on it.) For a 9×13-inch glass peach pie pan, place the spoon in the pan and part of it has been removed. Tell me this is not the epitome of comfort food desserts! A hot peach pie bowl with a small scoop of vanilla ice cream on it is really my view of heaven.
A scoop of vanilla ice cream is placed on the peach pie in a bowl with a spoon. Check out other dessert recipes. Some of my favorite peach recipes include: Blackberry Peach Pie Peach Bread Baked Peaches Fresh Peach Pie Crispy Peach You can also follow me on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!