A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Adjust sugar according to the natural sweetness of the peaches. Can be made with either a full upper crust or decorative cross-bars of pastry.
Preserved exactly as written in the original source
Peel, stone and slice the peaches
Line a pie plate with crust and lay in your fruit
Sprinkle sugar liberally over them in proportion to their sweetness
Allow three peach kernels chopped fine to each pie
Pour in a very little water
Bake with an upper crust, or with cross-bars of paste across the top
Modern guidance to help you succeed with this vintage recipe
Peach kernels (the seed inside the pit) contain benzaldehyde, the same compound found in almonds, which amplifies the fruit's natural flavor through aromatic enhancement. Adding minimal water creates just enough steam to soften the fruit without making it soupy, while the sugar draws out pectin from the peaches through osmosis, naturally thickening the filling as it bakes. The two-crust design traps steam initially, cooking the fruit through before venting, which concentrates flavors while preventing a soggy bottom crust.
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Peaches can be peeled and sliced up to 4 hours ahead, tossed with lemon juice to prevent browning, and refrigerated. The assembled unbaked pie can be frozen for up to 2 months; bake from frozen, adding 15-20 minutes to the baking time.
Store baked pie loosely covered with foil at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften when refrigerated. Reheat individual slices in a 350°F oven for 10-15 minutes to crisp the crust. Do not store unbaked pie with raw fruit for more than 2 hours before baking as the sugar will draw out too much liquid.
AI-generated tips from Chef Cecil's culinary database
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Peaches can be peeled and sliced up to 4 hours ahead, tossed with lemon juice to prevent browning, and refrigerated. The assembled unbaked pie can be frozen for up to 2 months; bake from frozen, adding 15-20 minutes to the baking time.
Store baked pie loosely covered with foil at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften when refrigerated. Reheat individual slices in a 350°F oven for 10-15 minutes to crisp the crust. Do not store unbaked pie with raw fruit for more than 2 hours before baking as the sugar will draw out too much liquid.
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