Belle,s Old Fashioned Elberta Peach Pie - Family Recipe

[Southern Belle 2067]

This is a Yellow Freestone peach that has the richest flavor of all other peaches. It is a southern peach. That is what makes this pie so tasty. We like it a lot with a dollop of fresh home made Elberta peach ice cream YUM!!!

Double pie crust from the dairy department in the super market or homemade pie crust
8 peaches, parred, pitted and sliced in eights
3 Tbsp. lemon juice
1/2 cup sugar, more if desired and a little to sprinkle on the crust
2 Tbsp. tapioca
1/8 tsp. salt
about 2 Tbsp. light cream

Preheat the oven to 450*F.

Put the floured on the bottom crust in the bottom of a 9" pie plate.

Turn peaches into a medium bowl and stir in lemon juice to keep them from darkening. Stir in tapioca and salt, folding gently together until peaches are thoroughly coated. Fill the bottom of the pie crust with the peach mixture, moisten the edge of the bottom crust and put the top crust over the peach pie filling and Flute the edges, with a knife cut decorative steam vents in the top crust. Bush with a coating of cream and sprinkle with a little sugar.

Bake for 15 minutes at 450* then reduce the oven to 350* and bake for 35 minutes longer

[Tommy d]

I'm sorry; but "WE" never use a store bought pie crust!!!!! In the south, "WE" still make our own dough!!!! Yep! it takes a little time; but "it's well worth it" !!! Lard! What's That? Go ask a true southerner!!!!!!!! This old world is "crumbling down"!!

[Southern Belle 2067]

Well aren't we picky???

I was born and raised in the South I am a Southerner as all get out. And I always make my our pie crust but don't you know that some people do not have the time to make a homemade pie crust especially when they are old and sick.

Now don't you stand or sit there and tell me I am not a southerner. Most people do not have the time to make a homemade pie crust because they are working all of the time.

I know I am probably more southern than you ever thought about being, just because you were born in the South doesn't mean you are a true Southerner.

And you I don't give a darn what you think you are you and I am me. I'll bet one of these days you will be to old and sick to make a lot of homemade things, oh don't get me wrong I still bake a lot of homemade things and I mean a lot.
so just get off my back. o.k. and go where the Sun don't shine!!! And while you are at it why don't you get a life to.

[pmuhlhan]

Ouch! Good comeback, Belle. That person probably just finished watching Jerry Springer (while making a "homemade" pie crust) and just had to exhibit their newly learned behavioral lesson from one of Jerry's guests

Anyway, I am one of those busy people and I will admit that I do buy Marie Callander's frozen pie crust. As a child, we had a lot of fruit trees and bushes. Pie was a staple in our house and my mother made a mean pie crust. I only liked apple and peach pie so when she baked any berry or rhubarb pies, I just ate the crust. I am a crust connosieur and Marie's is right up there.

Back to your peach pie recipe, I now live in Florida and the peaches are horrible! They are so flavorless that if you were blindfolded and fed a peach, you wouldn't know what you're eating. Any recommendations on prepping the mixture to boost the peach flavor? Otherwise, I will have to go to the frozen or canned sections and buy prepared peaches Seriously, if you have any recommendations, I'd appreciate your feedback.

Have a great day, Paula

[Kitchen Witch]

Paula - nothing is worse than tasteless homebaked goodies - through no fault of your own.

When peaches are picked hard - they don't have any flavor. They should be picked when ripened on the tree - picking your own can help with that. Immature peaches will never ripen!

Clingstone peaches (in comparison to a freestone), ripen earlier and are usually juicier, sweeter and softer-textured.

In recipes calling for uniform slices, use freestone peaches. Whereas, in recipes requiring diced or pureed peaches, use which ever variety.

But only purchase fully ripened peaches if you want them to taste like peaches!

You can let hard peaches sit out until they rot and they will not ripen!

There are many that swear by canned peaches giving a wonderful taste to peach pie. Without actually "canning" your own peaches, have you tried to use the same syrup recipe as you would for canning and go thru the basic process without actually canning?

From my notes:

Sugar syrup proportions adequate for 9-pint load.
Water or juice --- (cups) Sugar --- (cups) Type syrup
6 1/2 --- 3/4 --- very light (10% sugar)
5 3/4 --- 1 1/2 light --- (20% sugar)
5 1/4 --- 2 1/4 medium --- (30% sugar)

Sugar syrup. Mix sugar with water or with juice extracted from some of the fruit. Heat sugar and water or juice together until the sugar dissolves; skim if necessary. Use the proportions in the table as desired for the sweetness of the fruit and your taste.

Extracted juice. Thoroughly crush ripe, sound, juicy fruit. Heat to simmering (185 to 210 degrees F) over low heat. Strain through a jelly bag or other cloth.

Sugar mixed directly with fruit. Add 1/4 to 1/2 cup sugar to each quart of prepared fruit. Bring to a simmer over low heat. Pack fruit hot in the hot juice that cooks out.


I hope this helps.

KW

BTW - you know the saying GIGO (Garbage in garbage out) with computers - it's the same with cooking and baking - use the best quality products for the best results!

[pmuhlhan]

Thanks KW,

Before I read your response, I purchased Georgia peaches from a roadside stand. They were not ripe. I currently have them in brown bags and it seems to be working. Tomorrow I will take a bite and see where I'm at.

Thanks for the advice. I will try your recommendations and possibly add some heavy syrup from a can of freestone peaches. Heck, I might even use some of those, depending on the flavor of my peaches.

I'll keep you posted. I am going to use a frozen Marie Callander's pie crust

Take care, Paula

[Kitchen Witch]

I hope it works for you - the problem is - many people do not realize that if peaches (as well as other fruits) are not picked when ripe (picked way too soon) the flavor is just not there! So many want to buy the hard peaches thinking they will last longer - but they miss out on the flavor and the juicy-ness.

Let me know.

KW

[Southern Belle 2067]

Hi KW,

I tried your suggestion and guess what it worked, but I did find some ripe peaches in a farmers market in Pine Mountain, GA and they are so good, it seems the syrup really works for ripe peaches to, I used the refrigerated pie curst. I made this Sunday night.
Thanks again KW

[Southern Belle 2067]

tommy p

HEY. I used a refrigerated pie crust again, you transplanted Southerner!!! So called Southerner.

[Kitchen Witch]

geez - let's get over it!!!

Pie crusts come frozen, refrigerated, in boxed mix-thingies and homemade.

Here's a laugh for you all - I have never used a frozen, refrigerated or boxed pie mix - AND I WOULDN'T KNOW WHAT TO DO WITH IT! By the time I got through floppin' it around and complaining about it not being the right texture, size, etc. it wouldn't be worth using! It's quicker for me to make my own - takes less than 2 minutes - maybe 3 if I'm yakking while doing it! LOL (Italians talk with their hands - LOL)

[Southern Belle 2067]

Well I guess you are right, we do a lot of talking with our hands don't we? I for one do, hubby says what are you doing I tell I'm talking, he will just laugh and shake his head, LOL.

I love to make homemade pie crust when I feel like it because they have such a great taste, more so than the refrigerated ones.

When I make a fresh pie crust and it bakes I just pinch it to taste it because they are great. and you are right about getting to be a perfect fit in the pie plate it is heck sometimes, because you can get them to thin and one sided to.

O.K. I won't say any more about the pie crust.

[pmuhlhan]

KW and Belle,

Just want to let you know that I made the pie without any changes. I used the peaches after they ripened in the bags. They were sweet to the taste and I decided to go for it without doing the extra step. Long story short, the pie was very good. A little tart but it was pleasant. Adding ice cream or a topping would have taken care of someone wanting a real sweet taste, but I thought it was great! So did many of my guinea pigs I did use a frozen pie crust. Yes, KW, you're right about the manuevering of the prepared shells. After all my reconstruction of the cracked, dismembered top, there was no doubt that it was homemade; however, it was very good. Next time, I'll try my own. Many years ago in the 10th grade, I was blessedly forced to take home economics. I mastered the pie crust at that time. I'll do it again with my next pie.

Have a great day!

[Kitchen Witch]

Paula - I know you will too!!!! I love the crust of the pie - it's the best part!!! And this is the season for baking pies!!! I can't wait to make apple pies - a lots of them!!! That is my #1 favorite - with double crusts and some with crumb topping!!! A no-roll crust and crumb topping takes no time at all!!! Hmmmm - gotta check myapple supply now - LOL!!

[Southern Belle 2067]

Hi Paula,

I did the same thing with the peaches I got at a farmers market two weeks ago did nothing different but this time I did make my own homemade pie crusts and I did use pure lard in them to much better than the ones you make with margarine or butter, they were sure much easier to work with than the refrigerated or frozen ones think I will just stick with the homemade ones from now on and like KW said to me it is the best part of the pie. YUMMY. I am going to make a Mile High Apple pie and another peach, and a cherry pie to in the next three weeks.

Have a great day!!

Got to go back to work now.

[pmuhlhan]

Hi Belle,

A mile high apple pie? Post the recipe, please. This time, I'll make my own crust, too Seriously, I'd really like the apple pie recipe.

Thanks, Paula

[Kitchen Witch]

Paula - I am an apple lover - mile high apple pie is to die for in my house!!

You can use your favorite apple pie recipe - keeping in mind that it is going to take many more apples!!! Pile them HIGH and when rolling your top crust - remember that it will have to be much bigger to cover all those luscious apples!!!

For instance - if baking at 375* - cover loosely with foil for the first 25 minutes to prevent excessive browning! Then remove the foil and bake and additional 20 minutes until nicely golden and done.

This is from Oprah - Mile-High Apple Pie

INGREDIENTS
Crust:
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour
16 Tbsp. (2 sticks) unsalted butter, very cold, cut into 1/2-inch pieces
1 tsp. salt
1 1/4 tsp. brown sugar
3 to 6 Tbsp. nonfat milk, very cold
1 Tbsp. heavy cream
1 large egg yolk

Filling:
3/4 cup sugar
3 Tbsp. all-purpose flour
1 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. kosher salt
4 pounds mixed apples, peeled, cored and cut into 1/3-inch slices
4 tsp. fresh lemon juice
2 Tbsp. unsalted butter, cut into small pieces

To make crust: In a food processor, combine flour, almonds, butter, salt and brown sugar. Pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 tablespoon at a time, pulsing until mixture solidifies into a ball. Remove dough from machine and shape into 2 discs; one disc should be about 1/3 larger (for the top crust). Wrap both in plastic wrap and refrigerate at least 1 hour.

Preheat oven to 425°. Place dough on a floured board and allow dough to stand, unwrapped, until just pliable, about 10 minutes. With a floured rolling pin, roll out the smaller disc into a 13-inch circle. Move dough a quarter turn with every roll, making sure it is not sticking to the board underneath. The dough should be 1/4 to 1/8 inch thick. Line a 9-inch pie dish with dough. Lightly dust board with more flour and roll out larger disc into a 15-inch circle; set aside.

To make filling: In a large bowl, combine sugar, flour, cinnamon, ginger and salt. Add apples and lemon juice; gently toss to combine. Place filling in crust-lined pie dish and dot with butter. Cover with large dough circle and cut a large X into the top; gently pull back the corners of X to allow steam to escape.

In a small bowl, combine heavy cream and egg yolk; brush crust with mixture. Place pie on a baking sheet lined with foil and bake 15 minutes. Reduce heat to 375° and continue baking until filling bubbles in the center and crust turns golden brown, about 1 hour. (Tenting with foil for the last 45 to 50 minutes may be necessary to prevent overbrowning.) Cool on a wire rack for 1 hour; serve with vanilla ice cream.



When I make mine - (forgive me by not having proper measurements - I just do by feel) I make a healthy portion of pie crust - we don't like it thin in our house - using roughly 4 c. flour, cutting in my fat (maybe 1 - 1 1/2 c.), 1 t. baking powder, pinch+ salt and cold water. Now this gives me a good double crust for 8 - 10-inch pies. I guess a "normal" pie baker could get 2 pies - 8 - 9-inch (double crust) out of this - but that is too thin for us. Assemble my bottom crust in the pie plate and roll my top crust out.

I prepare my apples by washing, peeling and placing in a large bowl of cold water with lemon juice to prevent browning. I have a lot of apples to peel!! Then I slice the apples, transfer to a clean bowl, toss with sugar, cinnamon (nutmeg is optional), pour into my bottom crust, pat with a bit of butter, cover with top crust, vent and bake - using foil for the first 25 minutes (roughly - depending on your oven), removing foil and continue baking till done.


Here's a good laugh for you - did you ever see "Yahoo Serious" with that HUGE apple pie??? Well guess who made a giant pie one day! YEP!! I was in heaven! Now that one was WORK but I am going to do it again - I will take a pic and post it for you!

I hope this is some bit of a help!!!

Enjoy!

KW

[Kitchen Witch]

By the way - add raisins or craisins to your apple mixture if desired!

[pmuhlhan]

WOW, KW, THANKS for the info! I can't wait to do this. As always, you have every i dotted and every t crossed so there is no room for error. I truly appreciate that.

No, I haven't seen "Yahoo Serious." Excuse my ignorance but is it a movie?

I am going to try this recipe and will let all know how it goes. Apple pie is my favorite pie, and in my opinion, you can't have enough gooey apple filling.

Thanks, Paula

[Kitchen Witch]

Paula - Thank you for the wonderful compliment. Sometimes it is hard to explain things "long distance" (if you know what I mean) via computer and we all have our own interpretations of things. It's also hard for me at times because many things I do by feel - basic pie dough for instance - spoon flour in bowl till it looks like this - pour some salt in your palm till it looks lie this - do the same with baking powder - cut in "fat" till it feels like this..............don't make much sense does it??

But you are very welcomed and I try to help as much as I can.

Yahoo Serious - I don't remember if it was the name of the movie or an actor - I can only remember it was on TV and I was crocheting and too lazy to get up and change the channel to something else so I left it on - and all I remember was this HUGE apple pie - and it has stuck in my mind all these years. Maybe someone else has seen it and can tell if it was the name of a movie or a person! BUT THAT PIE!!! And the pie is the only thing I remember!

Cripe - talking about pie - I'm ready to go get a ton of apples and make one!!!

Mile-high, deep-dish, regular, two-crust, Dutch-style topping, with raisins, craisins, nuts, made in pie pans, cake pans, pizza-style - who cares - apple pie is the best!! And don't forget - an apple (pie) a day, keeps the doctor away (but it may add a few pounds - LOL)!!!!

[Southern Belle 2067]

Hi Paula and KW,

I am going to make a mile high pie today in just a few minutes and will let you both know how it truns out, OOOOOH I love apple pie it is my favorite to so nice and gooey and so fatting to , but I'm not going to worry about fat old Belle I will be fat if I want to, there LOL. I've had several mile high pies before that my mother use to make and hubby,s mom to now he is bugging me to hurry up and make one. I just told him if he would peel and core them for me that I would make us a mile pie after he got the peeling and coreing done he said on you got a deal, MMMMM that's a first, but I like it.

Yall have a wonderful day and don't get to fat like I know I will, LOL, LOL, LOL.

Belle