French Peach Pie
A historical recipe from A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911).
A historical recipe
A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Project Gutenberg eBook #69364.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a cup of sugar
- two tablespoonfuls of water till it thickens
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Put the crust in the pie-dish as before;
- boil a cup of sugar with two tablespoonfuls of water till it thickens.
- Lay quarters of peaches in the paste, round and round, evenly, no one on top of the other.
- Break ten peach-stones and arrange the kernels evenly on top;
- then pour the syrup over, and put a few narrow strips of crust across the pie, four each way, and bake.
Plating
Cookware for this recipe
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Saucepan