Nothing quite like the aroma of a homemade fresh peach pie wafting through your kitchen on a warm summer day. As a seasoned food blogger and pie enthusiast, I’ve long admired Fannie Farmer’s timeless recipes, and her approach to the classic peach pie is no exception. In this guide, I’ll share my top tips and tricks for making the most delectable fresh peach pie, inspired by Fannie Farmer’s culinary wisdom.
Embracing Fannie Farmer’s Legacy
Fannie Farmer, often called the “mother of level measurements,” revolutionized home cooking with her precise instructions and reliable recipes. Her 1896 Boston Cooking-School Cook Book, which includes a delightful peach pie recipe, continues to inspire bakers today. Combining Farmer’s time-tested techniques with modern twists, we can create a peach pie honouring tradition while exciting contemporary palates.
Selecting the Perfect Peaches
As Fannie Farmer understood, the key to an exceptional peach pie is choosing the right fruit. Look for fragrant, slightly soft peaches with vibrant colours ranging from golden yellow to deep orange. Farmers’ markets and local orchards are excellent sources for freshly picked peaches at the peak of ripeness, just as Farmer would have recommended in her day.
Preparing Your Peaches
While Fannie Farmer’s original recipe called for peeling and slicing the peaches, we can employ a modern blanching technique to easily remove the skins without losing precious fruit. Simply score an “X” on the bottom of each peach, dip them in boiling water for 30 seconds, and then transfer them to an ice bath. The skins will slip right off, leaving you with perfectly peeled peaches ready for slicing.
Enhancing the Peach Flavor
Fannie Farmer’s original recipe keeps things simple, letting the natural sweetness of peaches shine. However, a splash of fresh lemon juice can brighten the overall taste for those looking to add a modern twist, while a hint of cinnamon or nutmeg adds warmth and depth. For an extra touch of sophistication that Farmer might appreciate, try adding a splash of bourbon or a sprinkle of fresh thyme to your filling.
Achieving the Perfect Consistency
Farmer knew the importance of a well-set pie filling. To ensure your filling has the right consistency, use a thickener like cornstarch or tapioca flour, as suggested in updated versions of Farmer’s recipe. The amount you’ll need depends on how juicy your peaches are, so adjust accordingly.
A Versatile Pie Crust
While I enjoy Fannie’s pastry, I always go to My grandmother’s pie crust. The secret was simple: Crisco and ice-cold ginger ale. “It’s the fizz that makes it light,” she’d say with a wink. Mixing just these with flour, she created a uniquely tender, flaky crust perfect for any pie filling. Her unexpected twist made every dessert memorable. Here is her recipe.
Baking to Perfection
Following Fannie Farmer’s guidance, baking your peach pie to golden-brown perfection requires attention to detail. Start with a high temperature to set the crust, then lower it to allow the filling to cook through without burning. Using a pie shield or aluminum foil to protect the edges of your crust will prevent over-browning, a technique Farmer would surely approve of.
Serving and Storing Your Masterpiece
In true Fannie Farmer fashion, allow your pie to cool completely before slicing to give the filling time to set. A dollop of freshly whipped cream or a scoop of vanilla ice cream accompanies it, just as it would have in Farmer’s Day. If you have any leftovers, store them in the refrigerator for up to three days, reheating gently to restore that freshly baked taste and texture.
With these tips and tricks, inspired by Fannie Farmer’s timeless wisdom, you’ll be well on your way to creating a fresh peach pie that honours culinary tradition while delighting modern taste buds.
You can own Fannie’s cookbook, which is filled with great recipes.
Fannie Farmer's Fresh Peach Pie
Equipment
- 1 pie plate glass preferred
Ingredients
- My Granny's Pie Pastry
- 4 cups fresh peaches peeled and sliced
- 1 cup sugar
- 1 tbsp. lemon juice
- 4 tbsp. flour
Instructions
- Preheat the oven to 425°F. Line a pie plate with half the pastry dough. I prefer glass pans since you can peak to see if the bottom crust is done.
- Mix the sugar and flour in a large bowl. Add the peaches and lemon juice and toss well. Pile the fruit into the lined pie pan.
- Roll out the top crust and drape it over the pie. Crimp or flute the edges and cut several vents in the top. Sprinkle a little sugar on top if you like a sugarly crust.
- Bake for 10 minutes, then lower the heat to 350°F and bake 30-40 minutes more until the top is browned.
- The filling will be quite runny, so best to cool off and ideally chill before diggin i
Nutrition
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