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Things to do with 30lbs of peaches

I was bouncing around a food forum and found a post entitled, “Aw crap, why did I buy 30lbs of peaches?” which made me realize that, strangely, I knew EXACTLY what I would do with 30 pounds of peaches. My mother (via my Nanny) has a recipe that is tooth-cracking sweet and brings forth just about every memory of summer I can cram into my cranium. It is simple to make, any kid who eats fruit pies will love it (I know a few who only eat processed chicken nuggets, so if you’ve got one of those this won’t help), and plenty of adults will love it, too.

Give this pie to your kids, and for the rest of their lives whenever they so much as smell a peach they will instantly be whisked back to summers with Mom (or the giver-of-the-pie, whomever that might be). Even if you think they’ve strayed from you forever, ever since they started dating that damn kid with the hoops IN his earlobes, you can anonymously send them a case of peaches and sit back and wait for the tearful phone call. That is a pretty cool power to have in your pocket.

The sugary sauce thickens up but is NOT A CAKE. For the love of Pete, this is a PIE.  I feel I should note this because my husband, who hates pies, eggs and sugar (see our debacle with the sugar fries) tasted this pie last night.  It went something like this:

Mike: This pie is underdone!

Amy: That’s because it is a pie, not a cake.

Mike: But it is undercooked!

Amy: No it isn’t, it isn’t a damn cake – it is a pie. It is perfect.

Mike: Can’t someone get botulism from this? Botulism? or Communism? …or something?

Amy: Botulism or Communism? No, I’m pretty sure my pie will not give someone botulism OR turn them into a communist.

Mike: I don’t know… it’s undercooked…

Amy: *sigh*

Here it is – Nanny’s Peach Pie:

AWESOME SHELL*:

  • 2 cups flour
  • 1 tsp salt
  • 2/3 cup plus 2 tbs Crisco
  • 4-6 tb ice water (make sure it is ICE WATER)

This will actually make a little more than you need, but I get tired of always running a little short. Mix all these ingredients until they are in a big ball – not too wet, not crumbling (that is where the water comes in… add as needed.) Wet the surface of your counter, put a piece of wax paper on it (the water holds it still). Put the blob of future-crust on the wax paper and using a roller, roll it out into a big flat pie crust. If it sticks to the roller throw a little flour on it and the roller. Put your pie plate on top of it, flip it over, and then neaten the shell in the pie plate. Pinch the edges into a pretty crust shape using your thumb and forefinger around and around.

* You may have a crust recipe of your own. Throw it out. This one is better.

FILLING:

Peel 6 or so peaches (depending on size), halve and pit them. Arrange peeled peach halves in shell. Bake the shell and peaches at 375 degrees for 25 minutes.

Take pie out, pour in mixture made of:

  • 2 eggs beaten thick with 1 cup of sugar
  • 2 tbsp butter
  • 1/4 tsp salt

Turn oven down to 350 degrees and bake 30 more minutes. You may want to put one of those crust covers on it to keep the edges from getting too dark. I love those things.

Amy Vansant

Amy Vansant

Author Amy Vansant enjoys long walks on the beach, anything to do with her Labradoodle Gordon and frantically getting nothing useful done.
Amy Vansant

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