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Mrs. Neil's Peach Pie suggested by GayR to Michael in Phoenix at
Joined: Mar 10, 2006
Posted to Thread #11840 at 7:33 pm on Aug 29, 2008
Taste of this pie was spectacular!
Recipe called for 2 Tbsp flour to put into the peaches; I put in 3 Tbsp, but mine still came out very soupy so I will try at least 4 Tbsp the next time I make this. Undoubtedly, the amount of flour depends on the type and ripeness of the peaches.
Mrs. Neil's Peach Pie
August 22, 2007
Makes one 9-inch pie
One of Ken Nicewicz's favorite customers at the farm was a woman he simply called Mrs. Neil. "I liked her so much that I always gave her extra peaches," he says. "She was so grateful that when she was baking, she always baked an extra pie or two to send up to the farm, still warm. Needless to say, they didn't last long here." The late Mrs. Neil's pie had an all-butter crust, a filling of sliced peaches with sour cream and eggs, and a cinnamon-scented streusel topping. To remove the skins from the peaches, cut a small X on the bottom of the peach, then slip the peach into boiling water for 20 seconds. Lift it out and transfer to a bowl of ice water. The skin should peel away easily with your fingertips.
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut up
1. Have on hand a deep 9-inch pie pan.
2. In a large bowl, sift the flour and salt. Cut in the butter with a pastry blender or two blunt knives until the mixture resembles large crumbs.
3. Press the dough into the pie pan and chill in the refrigerator.
1/3 cup sugar
1/3 cup flour
1/4 cup (4 tablespoons) butter, cut up
1 teaspoon ground cinnamon
1. In a small bowl, combine the sugar, flour, butter, and cinnamon.
2. Work the mixture with a pastry blender or a fork until the mixture is crumbly.
5 large peaches, peeled and sliced (to make 4 cups)
1 cup sugar
2 tablespoons flour
1 egg, lightly beaten
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup sour cream
1. Set the oven at 400 degrees.
2. Place the peaches in a bowl. Sprinkle with 1/4 cup of the sugar; set aside.
3. In another large bowl, whisk the remaining 3/4 cup sugar, flour, egg, salt, and vanilla. Stir in the sour cream. Gently fold in the peaches.
4. Pour the peach mixture into the unbaked pie and transfer to the oven. Bake the pie for 15 minutes.
5. Turn the oven temperature down to 350 degrees and continue baking for 20 minutes.
6. Scatter the cinnamon topping on the pie. Turn the oven temperature up to 400 degrees again. Bake for 10 minutes (total baking time is 45 minutes). Let the pie cool until it's barely warm. Adapted from "Farm Wife News" Notes:
© Copyright 2007 Globe Newspaper Company.
Other messages in this thread:
- 11840. I did a dessert buffet for about 200 people on August 16; inside is the list of things made. - wigs - 7:17pm on 08/29/08 (45)
- REC: Caramel-Pecan Black Bottom Pie [NT] [LINK] - wigs - 7:17pm on 08/29/08
- Double Lemon Cream Pie (used 10" deep dish pie plate & I doubled crust amts) [NT] [LINK] - wigs - 7:19pm on 08/29/08
- Double Lemon Cream Pie REC in its original 9-inch deep dish form by CynUpstateNY==> - wigs - 7:26pm on 08/29/08
- Darn impressive, girl! Any one the hands-down favorite? Most raves? [NT] - MarilynFL - 7:24pm on 08/29/08
- MarilynFL, you are faster than a speeding bullet! The trifles were spectacular. Recipe's a comin'! [NT] - wigs - 7:27pm on 08/29/08
- MarilynFL, I'm finally back to your questions! The most compliments came for the Trifle and for the - wigs - 2:51am on 08/30/08
- Mrs. Neil's Peach Pie suggested by GayR to Michael in Phoenix at [LINK] - wigs - 7:33pm on 08/29/08
- Bourbon Pumpkin Cheesecake [LINK] - wigs - 7:41pm on 08/29/08
- Wow! Wigs...truly impressive. Can you post the Pumpkin Cheesecake with Cognac Sour Cream Topping? [NT] - Traca - 5:04am on 08/30/08
- REC: Pumpkin Cheesecake with Cognac from WINNERS Cookbook by the Jr. League of Indianapolis==> - wigs - 10:42am on 08/30/08
- Thank you! This looks fabulous. [NT] - Traca - 2:01am on 08/31/08
- Hummingbird Cake from So. Living [LINK] - wigs - 7:44pm on 08/29/08
- does anyone know why this cake is called "hummingbird" ? [NT] - AngAk - 9:23pm on 09/02/08
- I was wondering the same thing! Hope somebody answers! [NT] - PatBastrop - 9:02pm on 09/03/08
- Click on its name at the top (looks like there's no definitive answer). [NT] [LINK] - Shaun in TO - 9:58pm on 09/03/08
- It's because when you taste it you go "Hmmmmmmmmmmmmmmmmm" [NT] - cheezz - 11:35pm on 09/03/08
- Strawberry Lemon Bavarian Cake--I have been making this since 1990. It's delicious! [NT] [LINK] - wigs - 7:47pm on 08/29/08
- Praline-Pumpkin Torte from So. Living--another one of my T&Trues. - wigs - 7:52pm on 08/29/08
- Strawberry-Almond Chocolate Torte [LINK] - wigs - 7:57pm on 08/29/08
- Lemon Chiffon Tart by Lori Longbotham in LUSCIOUS LEMON DESSERTS - wigs - 8:16pm on 08/29/08
- iso Wigs: Could you please link me to George Geary's lemon curd recipe? - Ann - 11:55pm on 08/29/08
- I had Geo G's REC 4 Fresh Lemon Curd at the office 2day, but no time 2 post or chk old Gail's so ==> - wigs - 2:28am on 08/30/08
- Thank you "C" aka "wigs" for posting the Fresh Lemon Curd recipe here. It's very kind of you. NT [NT] - Ann - 5:59pm on 08/30/08
- Turtle Cheesecake (from Mary Crownover's CHEESECAKE EXTRAORDINAIRE) - wigs - 8:28pm on 08/29/08
- White Chocolate Tiramisu Trifle with Spiced Pears [LINK] - wigs - 8:39pm on 08/29/08
- Whew, 'twas easier making all the above than entering the data. LOL! This was the 4th year I have - wigs - 9:08pm on 08/29/08
- Wow, what an undertaking! Which one was your "gone too soon?" [NT] - MariaDNoCA - 10:11pm on 08/29/08
- IHands down it was Charlie's Caramel-Pecan Black Bottom Pie! I cut each of them into 18 slices, - wigs - 2:56am on 08/30/08
- Wigs, were these the same imperfect pies we discussed in another thread? It just goes to show you, - Joe - 4:41am on 08/30/08
- Yes, indeedy! There were no kitchen facilities where this shindig was held so I lugged an old - wigs - 10:20am on 08/30/08
- Wigs' Caramel-Pecan Black Bottom Slices with Buttery Caramel Drizzle... - charlie - 10:48am on 08/30/08
- Joe & Charlie--Forgot to mention that I sprinkled many, many MORE toasted pecans over those - wigs - 11:01am on 08/30/08
- Charlie, do you think that some long-ago chef/cook was trying to create a - wigs - 2:27pm on 08/31/08
- I'm sure of it! [NT] - charlie - 4:01pm on 08/31/08
- hah. we were on the same wavelength with the Menu section request. [NT] - AngAk - 7:38pm on 09/02/08
- Bravo. Nice job, Caryn. [NT] - Pat-NoCal - 3:07pm on 08/30/08
- wigs - What a Fantastic Job, I hereby name you "Confectionery Maven," of Finer Kitchens. [NT] - GayR - 1:07pm on 08/30/08
- All I can say is "WOW"!!!!! [NT] - Sandi in Hawaii - 6:04pm on 08/30/08
- I second that:) [NT] - deb-in-MI - 8:57pm on 08/30/08
- Ditto. Incredible! I get freaked out by 12 people, can't imagine 200. [NT] - Shaun in TO - 10:07pm on 08/30/08
- Wigs, this is just an overwhelming production! Congratulations on even wanting to undertake it all. - Marg CDN - 10:13pm on 08/30/08
- Marg, I really enjoy catering gigs like this one as it give me a great opportunity - wigs - 2:13pm on 08/31/08
- Amazing undertaking! [NT] - CynUpstateNY - 5:04pm on 08/31/08
- WIGS, WELL DONE!!!!!! What an undertaking. [NT] - joanietoo - 6:30pm on 08/31/08
- wow. such a nice selection. Maybe post your first post with the menu in our Menu section in T&T. [NT] - AngAk - 7:35pm on 09/02/08