The original recipe for Pennsylvania Dutch Peach Pie came from a good friend when we lived in DeKalb, Illinois. The recipe was scrawled on a page torn from a steno pad (remember those?!). I hope you enjoy this as much as we did!
Pennsylvania Dutch Peach Pie Recipe
1 cup sugar
2 large eggs
1 tablespoon milk
2 tablespoons melted butter
1/2 teaspoon cinnamon
1/4 - 1/2 teaspoon nutmeg
3-4 cups peeled and sliced peaches (about 1-1/2 lb)
1 unbaked 9" pie crust
Slice 3-4 cups peaches (about 1-1/2 lb.). Blackberries are available at farm stands and pick-you-own places now, so I replaced one cup of peaches with one cup of blackberries.
|Local peaches and blackberries -- yum!|
The original recipe calls for mixing the spices with the custard, but I prefer to add them to the fruit; they seem to be more evenly distributed. I like a lot of spice -- 1/2 teaspoons each cinnamon and nutmeg; you might want to cut back a bit.
Add two eggs to another bowl.
Whisk the eggs with 1 tablespoon milk and 2 tablespoons melted butter, then add one cup of sugar. This will be your custard.
Put the fruit in a prepared pie crust. I usually make my own, but this time I used a (thawed) frozen crust. Works for me (I rarely eat the crust), but the pan is smallish, so the custard overflowed. I like to line a cookie sheet with foil and put the pie plate on that -- definitely the way to go if you use a frozen crust in a wimpy aluminum pie plate!
|Fruit added to the prepared crust|
|Custard added (and overflowing!)|
Serve at room temperature or chilled. Refrigerate any leftover. Don't worry, it won't last long!