Peach Blossom Pie


Having written about the 1942 Modern Family Cook Book by Meta Given, of course I had to try out a recipe right away. I pondered the options. So many choices. There are over a thousand recipes in this book. Braised lettuce? Broiled salt mackerel? Lemon jelly roll? French-fried toast sticks? Upside-down meat loaves? Cottage pudding? The world was my escalloped oyster!

Watching Ellen, considering my options.
Then I meditated upon The Pie Effect and the division of pie according to Meta Given. Morgan is still out of town. That means I am the only one here for dessert. If a family of five must divide a pie into five slices…. A family of six into six…. A family of seven into seven…. And so on….

Then that can only mean…

If I make a pie…. And I’m all by myself….


And my choice was obvious, so I flipped straight to the pastry section.

I love Meta Given.

I decided to go with the tantalizingly titled Peach Blossom Pie. Because I liked the name. And because it’s peach time at the farmers markets.

Start with a great pastry for your pie crust. You can get my pie crust recipe here.
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How to make Peach Blossom Pie:

3 or 4 peaches, depending on size
unbaked 9-inch pastry shell
2 eggs, beaten
1 cup milk
3/4 cup sugar
1 tablespoon flour
few grains salt
few drops almond extract, if desired

Peel peaches, cut in halves, and remove stones. Arrange, cut side up, in the unbaked pie shell. (These are the instructions, straight from the book, with my notes.) My note: Really? We’re putting peach halves in the pie? That just sounds so unappealing to me. Big lumps of peaches that will have to be cut up later as you attempt to inhale the pie. Maybe the big lumps represent the “blossom” part of the pie, but I just didn’t like that idea. I decided to slice the peaches and scatter them evenly over the bottom of the pastry shell. Meta might not approve, but it just seemed more attractive and more appetizing to me. And the better to inhale the pie later. I used four medium peaches.
Beat eggs well, add milk, and stir in sugar, flour, and salt, which have been mixed together; add the almond extract if it is used. My note: A few grains of salt? I’ve seen recipes call for a dash or a pinch, but a few grains? That seems somewhat picky and a little tedious. I went with a pinch.

Pour over the peach halves. My note: I sprinkled grated fresh nutmeg over the top after pouring in the custard mixture.
Bake in a moderately hot oven (400-degrees) for 10 minutes; then reduce heat to moderately slow (325-degrees) and continue baking 30-40 minutes longer, or until a sharp knife inserted in the custard comes out clean. My note: I always bake pies on the bottom oven rack. This guarantees a well-baked crust and avoids over-browning the top edges. Also, it took me a good hour of baking to get the custard to set.
Serve warm or cold, with whipped cream if desired. 5 or 6 servings. My note: Or 1.

This really is a beautiful pie, and a beautiful twist on the basic custard pie. I don’t see any reason why you couldn’t substitute any fruit you like for the peaches. Blackberry Blossom Pie. Apple Blossom Pie. Cherry Blossom Pie. Etc. Yum. If you already have a favorite custard pie recipe, you could easily insert this idea into your favorite recipe as well.

Now if you’ll excuse me, I have to eat an entire pie.
See this recipe at Farm Bell Recipes and save it to your recipe box.
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Posted by Suzanne McMinn on July 26, 2013  

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15 Responses | RSS feed for comments on this post

  1. 7-26

    Oh my! That looks amazing. So much for Weight Watchers… give me some pie :happyfeet:

  2. 7-26

    That looks tasty. It is a combination of two of my husband’s favorite pies. Now you need to try that lemon crumb pie that only half the recipe shows in the photo. I’ve been looking at recipes but I can’t find one with the directions that match what I can see in the photo. I have a bunch of lemon lovers in this house, me included. Love old cookbooks.

  3. 7-26

    You show remarkable restraint with the whip cream…or did you add more after the picture was taken? ;) Looks yummy!

  4. 7-26

    Lemon Jelly Roll? Lemon? mmmmmmm……

  5. 7-26

    I thought every pie except pumpkin usually has a top crust, and if my sister made pie the pumpkin would also have a top crust. I can understand why halves of peaches are used and would prefer it better. Better to hold a proper scoop of ice cream or dollop of cream from whence the stone had been, said the big bad wolf.
    Wonder when the stone went to a pit, and when you throw sticks and peach pits at someone does it hurt someone’s bones? Hmmmmmmm :moo:

  6. 7-26

    It’s so sad that a woman of your accomplishments should be required, by some 1942 whim, to eat an

  7. 7-26

    entire peach pie. Such an unspeakable torture. After all who can talk with a mouthful of delicious peach pie. Sigh! I admire your courage, Suzanne.

  8. 7-26

    I agree with Faith; my pie is always inundated with whipped cream.

  9. 7-26

    I Love old cook books and ordered this after reading your review. I’m so anxious for it to come so I can try out some of the recipes. This pie looks heavenly..I love peach-almost-anything.

  10. 7-26

    Eureka I understand it now! I’ve been puzzling over the name, and why the directions would instruct you to use halves cut side up (I’m a little slow). If you use 3 peaches = 6 halves, put one in the middle and the other five around it. Then when you cut the requisite five slices and put whipped cream in the middle of each slice, voila! You have peach flowers! And, Suzanne, it works for the “single-serving pie” too, you just have to put a dollop of cream in the middle of each half and dive in.

  11. 7-27

    Oh my…PIE, what is a home without a pet(s) a cookie jar and a pie??
    This pie looks lovely and will be on our table in the very near future. Thank you!!

  12. 7-27

    Hubby needs pie, this looks like his next one to eat.

  13. 7-27

    Wow, does that pie look delicious. Sending a copy to my girlfriend, who LOVES,PEACHES!!!!,and printing one for myself. Agree with Swiss Miss. Please test out and print the recipe for Lemon Crumb Pie. Lemon lovers in this household too. Enjoy your whole pie with lots of whipped cream.

  14. 7-28

    I’ll be trying this pie.

    I think I’ll follow Ms. Meta’s directions though. How pretty it would look to have the peach halves arranged in face up in the custard.

  15. 7-7

    Just made the pie, sliced peaches…….lowered temperature, baked it over an hour and a half……custard stayed runny……should I increase flour?…will attempt again tomorrow!!

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