A recipe from the Live Library. Historic recipe from Abby Fisher's 1881 cookbook 'A Domestic Cook Book'. One of the earliest known cookbooks by an African American author.
Step 1: Peel and slice the peaches; stew until done; season with to your taste.
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Step 2: Paste your pans, put in the fruit, dropping small pieces of butter over it; cover with pastry and bake.
Step 3: When done, float the pie with the syrup from the fruit.
Before you begin: Use ripe but firm peaches (about 2 pounds) that give slightly when pressed—overly soft fruit will be too mushy during stewing. Prepare or purchase pastry dough ahead of time and keep it chilled until ready to use; pastry is difficult to work with and produces tough crust. Adjust sugar quantity (start with 1/2 to 3/4 cup) based on peach sweetness, tasting the stewed fruit before assembling. Equipment needed: Large pot for scalding peaches, 9-inch deep pie pan or 8x8-inch baking dish, Rolling pin, Slotted spoon for handling hot peaches, Pastry brush for egg wash (optional). Why it works: Scalding peaches loosens their skins through heat-induced breakdown of pectin, making them easier to peel while preserving the fruit's structure. Pre-stewing the peaches releases their natural juices and concentrates flavors through evaporation, preventing a watery filling. Dotting the stewed fruit with butter creates pockets of richness and helps conduct heat evenly, while the double-c