Monday, August 24, 2009

French Peach Pie

This is our favorite pie recipe that we use for either apples or peaches.
I have a big box of peaches almost ready to can.
A few of the peaches are ready to use and
I just can't wait to taste these beauties!
~*~
(Oh, and this recipe has a 'secret ingredient'
but I won't reveal that to you just yet!
First you have to promise not to share this recipe with
just anyone, but only to very special people ~ that is
the way I received it ~ about 30 years ago ~and
that is why I am now sharing it with you!)
~*~
Now, let's bake a pie!
Prepare and set aside one unbaked pie shell
(or use a pre~made one like I did today)
*
Select 8 large ripe peaches (or apples). Peal and slice into a bowl
into which you have measured and mixed together:
1/2 Cup sugar
1/4 Cup flour
1/2 teaspoon cinnamon
*
Stir to coat fruit.
*
Spoon into prepared pie crust, heaping the fruit
in the center, and sprinkle
with 2 Tablespoons lemon juice
*
In a small bowl, combine with a pastry blender
or two knives or even your (clean) hands:
1 Cup flour
1 scant Cup sugar
3/4 Cup butter
*
Top fruit with butter mixture
*
Shhhhh!
(Now for the secret part!)
*
*
Center the pie into a large, heavy brown paper bag!
Close the open end by folding a couple of times
(if long enough)
or by stapling
or with paper clips.
Try to not have the bag touch the top of the pie.
Place on baking sheet and bake at 400* for 15 minutes
then turn the oven down to 350* and
continue baking for an additional 45 minutes.
Do Not Open The Oven Or The Bag
during baking!
Remove from oven and let pie remain in unopened
bag for another 15 minutes.
*
After the 15 minutes, cut or tear open the paper bag
and reveal the most delectable pie you've ever eaten!
This pie is best the first day, while the topping is still
crisp, but you usually don't have to worry about that!
It never lasts long!
*

Extra special with a scoop of French Vanilla Ice Cream!
Bon Appetit!
:~P

10 comments:

Lori said...

Oh my! If anybody else had posted about baking this pie in a brown paper bag, I would have said, "No way! The bag will catch fire!" LOL! It sounds so incredibly simple!! :)
(Are you sure that bag won't catch fire in the oven?) teehee!

Lady Farmer said...

Lori~
I used to worry about the bag catching fire, also! It does smell funny when you are baking but I have never had it catch fire or even darken the bag. It does get juice on the bottom and seems to get very brittle around the edges. But it has always worked well for me!

Olde Dame Penniwig said...

Now that is an old-fashioned secret that you were very kind to share!!! Thank'ee!

Nadine said...

MMM!!! That looks delicious! We should be getting our peaches in the next week or two...I will have to try this! Today I am making a blackberry pie!

Blessings!
~Nadine

Miss Jen said...

This looks amazing!!! :)

Lots of Love~ Miss Jen

Vivianna said...

Sounds and looks delicious.... why the paper bag though? What does it actually do to the pie?

Just curious....

Thanks for sharing.

Torie said...

Yummy! That looks fabulous...thank you for sharing!

Arlene said...

LOVE PEACH PIE!! I just posted on my site a recipe that I love. This year I'm buying peached from the local farmers and I'm preparing the pie filling and freezing it for a nice treat in the middle of winter. I will have to try your recipe, it looks so YUMMY!!!

Jennifer said...

That is truly a first!! I have never heard of that - and I can't wait to give it a try...Hubbie will be so thrilled!!

Linda Stubbs said...

I saw you over at Sharon's blog. thought I would come and see you. Love your blog name MMMMMMM...... everything looks wonderful. I have never heard of black raspberries. My daughters and I just got done making raspberry/jalapeno jam. Your blog is very beautiful.
Blessings,
Linda
Prairie Flower Farm