ultimate peach (or rhubarb) pie
(1 rating)
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After retiring my mom sold pies for a little extra spending money. In 7 years she baked about 1600 pies. I had a couple favorites but the best of all times was this peach pie. It is very different then your traditional peach pie but once you have had this you will want it again and again.
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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For ultimate peach (or rhubarb) pie
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1 qtfresh peaches, peeled
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1deep dish pie shell
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1 1/2 csugar
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4eggs, separated
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2 Tbspflour
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1/2 ccream or evaporated milk
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1/2 cbutter, melted
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1/2 tspalmond extract (optional)
How To Make ultimate peach (or rhubarb) pie
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1Fill deep dish unbaked pie crust with peaches. Mix together sugar, egg yolks, flour, cream, butter, and extract. When mixture is well combined pour over the peaches in the pie shell. Put in a 400 degree for 8 min. Then reduce heat to 350 degrees for about 40 min. The center of the pie should be set.
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2In the last couple minutes of baking make meringue. Beat the egg whites until frothy. Add 1/4 c. sugar slowly as you beat and continue beating until stiff peaks form. Put meringue on the pie and return it to the oven until meringue has golden peaks.
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3This pie is best served room temperature or cooled. If it isn't peach season you can use frozen peaches that are thawed and drained. This can also be made with Rhubarb. Use an additional 1/2 cup sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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