By Kevin Williams
It is peach season in much of the southern United States. Most - not all - but most Amish communities are located far enough north that they are out of the prime peach growing areas. But Mennonite and Beachy Amish communities in Georgia definitely cultivate peaches which are coming into their prime this time of the summer. Nothing better than a juicy, ripe peach. Yum. In my hometown a local nursery had a truckload of peaches delivered last week and people were lining up for hours to buy 25 pound of almost ripe Georgia peaches.
Peach pies are popular among Amish cooks because the recipe for a good one is so simple....Use juicy, ripe peaches and the pie practically makes itself! There just isn't much you need to add to it.
This is an old, easy recipe that comes from the Berne, Indiana Amish community.
- 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.
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