Clarence'S Peach Pie
A nostalgic peach pie featuring tender sliced peaches baked under a fluffy batter, perfect for family gatherings and summer desserts with a comforting homemade touch.
Ingredients
Instructions
- Melt the oleo (butter) in a 9 x 13-inch baking dish.
- Mix the sugar, flour, baking powder, and salt together in a bowl.
- Add the milk to the dry mixture and stir to form a cake batter.
- Bring the water to a boil with the sliced peaches in a saucepan.
- Pour the batter by spoonfuls over the melted oleo in the baking dish.
- Spoon the hot peaches on top of the batter.
- Bake at 425°F for 20 minutes or until the crust is golden brown.
- Let the pie cool slightly before serving; the crust will rise to the top.
Tips & Substitutions
For a richer flavor, consider using fresh peaches when in season. If you don't have oleo, unsalted butter works perfectly as a substitute. You can also add a teaspoon of vanilla extract to the batter for extra depth. If the batter seems too thick, gradually add more water until the desired consistency is reached. Be sure to monitor the baking time closely as ovens can vary.
Serving Suggestions
Serve this delightful peach pie warm, perhaps with a scoop of vanilla ice cream on the side for a classic dessert experience. It also pairs beautifully with Corris' Orange Eggnog for a festive touch. For a breakfast twist, enjoy a slice with a cup of coffee or tea. Adding a sprinkle of cinnamon on top before serving can enhance the flavor.
Storage & Reheating
To store leftovers, let the pie cool completely, then cover it tightly with plastic wrap or foil and refrigerate for up to three days. Reheat slices in the microwave for about 30 seconds or until warm, or place in a preheated oven at 350°F for about 10-15 minutes. This will help maintain the crust's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Clarence'S Peach Pie contains roughly 64 calories, with 1g protein, 17g carbohydrates, and 0g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2228mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of canned?
Yes, you can use frozen peaches, but make sure to thaw and drain them first to avoid excess moisture in the pie. This will help maintain the right texture and prevent the batter from becoming soggy.
What can I do if the crust doesn't rise properly?
If the crust isn't rising as expected, ensure that your baking powder is fresh. You can also try gently stirring the batter less to avoid deflating it. If the issue persists, consider adding an extra 1/2 teaspoon of baking powder to the dry mixture.
Is there a way to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. Just be sure to check that the blend includes a leavening agent, as some may require additional baking powder to achieve the same rise and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).