Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This one comes from Wanderash, who is the fourth generation in her family to make this peach pie. Here, she shares a showstopper from her family of elegant entertainers.
Fluffy batter transforms in the oven to a pillowy cloud of crust Photo by James Ransom
All of the women before me were great cooks and entertainers. Growing up, my mom’s grandmother lived two houses down from her. When her mom would entertain, which was often, Grandma Denessen would make dessert. Most often it was this peach pie, which was everybody’s favorite. When my mother began entertaining, she didn't have her mom as a neighbor and had to make dessert herself, and most often made this peach pie. And thus the cycle continues.
My great-grandmother made it with canned peaches, as did my grandmother and mother. When I lived in northern California, I began stewing fresh ripe peaches for the filling. When they are in season, this is the way to go. But I never let the seasons get in the way of me and this pie, so canned peaches are just fine. Either way, be sure to drain them well before adding them to the pie crust.
My love for all things delicious lead me to the California Culinary Academy in San Francisco and three years of working in restaurants and wineries in Napa Valley. My love of travel has propelled me all over the world. After living in Honduras and Mexico for the past 5 yrs., my two children, super-hero husband, and I have just moved to the Midwest....... A new chapter is unfolding....
Like others, I am confused. Is the peach purée a substitute for the sliced peaches or do you combine both (10 peaches)? Also is coconut sweetened or unsweetened?
What could I use as a substitute for the coconut due to SEVERE allergy? Seems everything includes some form of coconut these days (shredded, milk, oil, etc)!!!
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