My parents were married in June of 1941. My mother attended one year of college, and then worked at the phone company. My father worked in his father's butcher shop. Setting the date, they planned a small wedding at home.
The day before the wedding, the butcher shop delivered two prime ribs. That's right. Two. My grandmother had never ever cooked a prime rib. She had only eaten it in the fancy restaurants where she had been a waitress. They scared her. And two?! This sent the wedding household into a frenzy. Not only had my mother received a real diamond engagement ring, the prime ribs were delivered by the shop's Cadillac and the topper? The whisper of orchids. My father would bring an orchid corsage as a wedding bouquet. It was just too much. Her daughter was practically marrying a Rockefeller.
The bride and groom decided they did not want a wedding cake. The groom wanted a peach pie. Why an Italian boy wanted pie my mother never figured out. My grandmother, however, was ecstatic. She wasn't much of a cook, but she could bake. Her specialties were orange walnut cake and any fruit pie. She grew up on a farm. She knew her way around an orchard, and in her own words, "I make one hell of a peach pie."
My parents were married for thirty-eight years, until the day my father died. And growing up with two sisters, as we approached engagement and marriage, mother's advice
was always the same: "Girls, you want to marry a man who thinks you are worth two prime ribs, and will be happy with a good slice of pie."
Here are six ideas for peach pie. We couldn't resist gilding the lily in the DVG test kitchen.
Wilton gave us this neat pie pan at Camp Blogaway and it made Cindie and I feel creative. Write us when you got pie.
Fresh Peach Pie
Makes one 9-inch pie
Instead of a single large pie, try making this in a 6-count mini pie pan. You will need 2 packages of prepared pie dough for 6 mini pies.
Try one of our variations on this classic peach pie recipe by adding: 1) a cup of raspberries; 2) 1/4 cup chopped pistachios; or 3) 1/4 teaspoon freshly grated ginger. Or replace the top crust with an oat crumble or a sugared almond topping.
Serve with vanilla ice cream and summer has begun!
3/4 cup granulated sugar
2 teaspoons freshly squeezed lemon juice
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
4 pounds ripe peaches, peeled, pitted and thinly sliced
1 (14-ounce) package prepared pie dough
Preheat the oven to 400°F.
Place sugar, lemon juice, nutmeg, and cornstarch in a large bowl, stirring to combine. Add peaches, tossing well to coat.
Lay a round of prepared dough into a 9-inch pie pan, pressing gently into the sides of pan and allowing edges to hang over rim.
Pour peaches and juice into pie pan. Lay remaining dough over the top and fold edges under bottom dough. Pinch edges to seal. Cut a few slits on top to vent steam.
Place pie on a baking sheet and bake for 30 minutes. Reduce temperature to 375°F, cover edges of pie with foil to keep the crust from burning, and bake for about 30 minutes longer, or until the crust is deep golden-brown. Transfer to a wire rack to cool completely.