Welcome to My Red Cape. Long ago in another time my husband Jack and I lived in a little old red house. It was the stuff of dreams to us for the few years that we were there. I live there still a number of hours every day in imagination, with old dolls and paintings and fabrics and feather trees. I draw inspiration and happiness from the memories of that space in time and share some of it here with friends who remember how to step with Alice through the looking glass and take delight in whimsies and antiquities.

For more than sixty years I have studied, collected, repaired, and bought and sold antique dolls. They have been back ground music in my life at every stage, sometimes louder, sometimes subdued, but always there with me. To see only the posts about dolls on this blog, click the banner on the right titled Dolls for My Red Cape. Keep clicking “Older Posts” to see more. Some of the posts featuring rug hooking are gathered under the banner For Cathy. From time to time items are offered for sale under the banner “O’Neill’s Antiques” which was our shop name for many years. ~Edyth O’Neill

Sunday, July 31, 2011

My Peach pies, Lots of them lately!

I really never make true cobbler which has cream in with the peaches and is so good and rich. Rather I make a deep dish pie with a lot of peaches in it and a top crust only, and put chunks of butter on the top and sprinkled sugar generously and cinnamon lightly on the crust.

Here is what I do for the peach filling. Peel and slice a nice sauce pan full, about 5 or 6 cups, with 1 tablespoon of lemon juice and 1 1/2 cups sugar in the pan, which keeps the peaches from turning brown.

In a small bowl combine flour and a little more sugar and cinnamon and nutmeg and a dash of salt. Anounts below.

Heat the peaches pretty hot, stir in this little flour mixture, add about 2 pats of butter and pour in a deep pan like a 9 x 14 cake pan. Top with crust. Sprinkle with sugar and cinnamon and finished off with small chunks of more butter here and there.

By having the peaches hot when the pie goes in the oven, much baking time is saved, and crust is not burned. Important: make plenty of holes in the top crust with a knife or a fork. Bake at 400 or till crust is done AND pie juice is boiling showing slow bubbles in the exact center of the pie when you punch a hole in it to test. Keep watching this hole, it is not done till it boils. These tend to boil over badly in the oven, messy! I use wide aluminum foil under each pie, cupped up on the edges so the juice is caught.

Fresh peaches or sliced apples or blueberries or apricots all use this same recipe. A general fruit pie recipe. Adjust your sugar amounts by how sour the fruit is. Better not too sweet. Always put in the lemon juice. On peaches only, use one or 2 drops of almond extract if you have it, that makes the peaches peachier. not more almond than this or will ruin it.

Amounts: Sugar in peaches, try about 6 cups peaches with 1 1/2 or 2 cups sugar. The lemon juice and almond extract are very bitter and must have enough sugar. You can taste the whole filling when it is warm in the sauce pan before you bake it. add sugar then if needed. When I bake pie in our turkey pan, I use 8 cups peaches, 3 of sugar plus two tablespoons lemon juice. This makes an enormous pie. And takes a double batch of crust to cover it.

Flour mixture: double these for a larger or for 2 pies. stir till mixed well so no lumps will be in the pie.
2 Tbs flour
2 Tbs sugar
1/8 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon

have a Great Day! E


  1. You're killin' me! I eat low carb so this is right out of the question for me, but talk about nostalgia...it sounds exactly like what my Mema made every summer from peaches we got at a farm stand in Charlie, TX.

    Enjoy the peaches for me!

  2. Oh Edyth! The peach pie recipe sounds so yummy. I can hardly wait to try it. Your style of cooking is similar to my dear Mama's. I'm going to add this to my other favorite from you - the chocolate sheath cake. Thanks for sharing.


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