from Food That Really Schmecks
Maggie Moyer, a wiry little old spinster who lived on a farm near Bloomingdale and for years sold vegetables at the Kitchener Market, once took a ride down the Grand River in a barrel, and often she donated one of her own special peach pies to Bloomingdale church socials, where everyone wanted her recipe.
Ingredients
Pastry for 1-crust, 9-inch pie
14 or 15 peach halves, peeled
¾ cup white sugar
2 tablespoons butter
¼ cup flour
¼ cup peach juice (if peaches are canned; water, if peaches are fresh)
2 tablespoons lemon juice
1 cup cream, whipped and sweetened
Directions
Make crumbs of the sugar, butter and flour and spread half of them in the unbaked pie shell. Place peach halves prettily in shell with the cut side down. Cover with the remaining crumbs. Sprinkle the peach juice and lemon juice over the crumbs. Bake at 375F for 40 minutes. Cool before serving. Heap pie with whipped cream sweetened with sugar and almond extract.
Nada’s Tips & Tricks: This pie can be made with any fruit is in season. For winter pies, use frozen or (ikes!) canned. Add a little caramel sauce for an added sweet taste.
Contents and images used with permission by Wilfrid Laurier University Press. https://www.wlupress.wlu.ca/Books/F/Food-That-Really-Schmecks
