Today I used the last jar of peaches my parents canned from their farm that they moved off three years ago. The peaches were four years old, but they had stayed preserved fine in sugar syrup, so I made them into a peach pie to share with family tonight.
I remember ordering those peach trees over twenty years ago–they started just as twigs. Then they started bearing fuzzy peaches, and I was in heaven!
Using the last peaches from the farm feels a little sad, but I’m mostly thankful.
2 cups canned peaches
1 cup. peach syrup (leftover from the canned peaches)
3/4 cup sugar
1/4 cup flour or arrowroot powder
Two pie crust
Whisk together the a syrup, sugar and flour in a medium sauce pan. Heat on medium flame until it thickens and comes to a boil. Add the peaches, and now your filling is ready.
Place one pie crust in a 9-inch pie pan, and then pour in the filling. Place the second pie crust on top, crimp the edge, place on a foil-covered cookie sheet in case the pie filling overflows, and bake. Bake at 425 degrees for 35-40 minutes until golden brown.
Serves 6-8 depending on how you cut it! Enjoy.
By M. H. Campbell