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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a state fair winner....I won't say which one. It's a bit different in construction so be sure to read and follow the directions as it states! This is an old German type of recipe and was brought to the US by my great, great, grandmother, Mary Heineman Paul. Please note to ONLY use fresh, fully ripe peaches in this pie or it's not as good. Ingredients:
6 -8 peaches, peeled, pitted and sliced |
1/2 cup flour |
1 cup sugar |
5 ounces evaporated milk |
1 uncooked pie shell |
Directions:
1. Prepare pie shell, I make my own.
2. Pile sliced peaches in pie shell.
3. Sprinkle flour on top of peaches, jiggling pan to get it to settle in amongst peaches a little.
4. Sprinkle on sugar, doing the same jiggling of the pan.
5. Drizzle on the evaporated milk. I generally use enough evaporated milk to reach around 1/2 from the top of the shell along the sides. It may take more or less as directed and I use a regular 12 oz can to be sure or have on hand 2 5 oz cans. Usually a 5 oz can is good enough for a 9 pie.
6. Bake in preheated 425 degree oven until crust is browned.
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