Amish Peach Pie
- 1 egg
- 2 tablespoons flour
- 1 cup sugar
- 1 /2 cup melted butter
- 4 to 5 fresh peaches, halved
- pie shell
- Combine egg, flour, sugar, and butter. Fill the pie shell with fresh peach halves, cut side up. Pour mixture over peaches. Bake in a 400 degree oven for 15 minutes. Reduce heat to 300 and bake for 50 minutes.
Peaches are popular in Amish kitchens this time of year. In most of the Midwest, the orange spheres of sweet are ready to harvest this time of year. Peaches make a great after-school snack sliced and ready to munch. But peaches also find their way into jams, pies, coffeecakes, canning jars and fruit salads. Pictured here is a peach pie from Mary's Bakery in Hardin County, Ohio. Site reader Diann picked this one up, mmm, she is lucky, I love Mary's Bakery! Most of Mary's fruit pies are closed crust with the signature star cut-outs on top. And look at that generous sprinkling of sugar on the crust. Yum! While this is not Mary's recipe, since we are talking about peaches I will share a recipe for peach pie that is popular in Amish kitchens.
Used to live in Sarasota and frequently went to Yoders for lunch. We would always get a slice of peach pie...have never tasted one as good as these. I would love the recipe considering I don't live in Sarasota anymore, and have peaches that I bought especially for this pie. Is there anyway I can get the recipe...it seems to me this pie had a cooked shell, but the filling didn't seem to be cooked....the peaches looked fresh and didn't taste soft enough to have been cooked, but I could be wrong. I would like to make this pie before my peaches get too ripe....can you help me???
Kimberly, you're observation about the pie seems spot-on. I've had it before. The peaches have a crunch, a pleasant crunch, that shows they aren't cooked to death, maybe not at all. Give me a day and I'll see what I can do as far as getting the recipe! - kevin