Canning Peaches: A How-To Guide
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Mrs. Benken dug in her recipe box and shared these delicious peach recipes with us! From Peach Cream Pie to a classic Cobbler from 1951, these are sure to impress!
If you haven’t already, be sure to pre-order your peaches!
Easy Peach Cream Pie
INGREDIENTS:
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
4 cups peeled, sliced peaches
1 unbaked pie crust 9 “
3/4 cup half & half
INSTRUCTIONS:
- Combine sugar, flour, salt and nutmeg in bowl. Mix well.
- Add peaches, tossing to coat.
- Spoon into pie shell.
- Poor half & half over the peach mixture.
- Bake at 350 degrees for 45 minutes.
- Serve warm with ice cream or whipped cream.
YUM!
Peach Custard Pie
INGREDIENTS:
3 fresh peaches, peeled and sliced
1 unbaked 9” pie crust
4 eggs lightly beaten
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups scalded milk (Scalding milk is nothing more than heating milk up to just under the boiling point, then allowing it to cool down a little before adding it.)
1 teaspoon nutmeg
INSTRUCTIONS:
- Arrange peaches in pie shell.
- Combine eggs, sugar, salt and vanilla in bowl, stirring until blended.
- Stir in scalded milk gradually.
- Pour over peaches.
- Sprinkle with 1/2 to 1 teaspoon of nutmeg before baking.
- Bake at 350 degrees for 35 to 45 minutes, or until ’set’.
- Chill until served.
SUPER YUM!
Peach Cobbler from 1951
INGREDIENTS:
2 cups sliced peaches
1/3 cup sugar + 2 tsp sugar
2 tablespoons water
1 cup flour
1/2 tsp salt
1 tablespoons shortening
1 1/2 tsp baking powder
1/2 cup whole milk
INSTRUCTIONS:
- Place 2 cups of sliced peaches, 1/3 cup sugar and 2 Tablespoons water in bowl.
- Mix together and spread in bottom of 8” square baking pan.
- Mix together the following ingredients in this order.
1 cup flour
1/2 tsp salt
2 tbsp shortening
1 1/2 tsp baking powder
2 tsp sugar
1/2 cup whole milk - Spread mixture over the peaches and bake at 350 degrees for 40-45 minutes.
- Enjoy with vanilla ice cream.
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