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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.
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.
- 5 ripe peaches
- 1 cup sugar
- 3 cups water
- 1/2 vanilla bean, cut in half lenghtwise
- 1 teaspoon lemon juice
- 5 extra-large egg whites
- Pinch salt
- 1 cup sugar
- 1 1/4 cups coconut, toasted
- 1/2 cup slivered almonds, toasted
- 1 tablespoon unsalted butter
- 5 ripe peaches (or 1 can 28 oz. can peaches)
- 1 cup whipping cream
- 1/2 teaspoon vanilla