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Like Strawn’s Peach Pie: A Taste of Southern Comfort

My grandmother, bless her heart, wasn’t much for fancy cooking. Her kitchen was a haven of simple, honest food, and her pies were legendary. I can still picture her standing at the counter, a dusting of flour on her apron, meticulously arranging slices of ripe, juicy peaches in a golden crust. This recipe, reminiscent of Strawn’s famous creation, takes me right back to those warm, fragrant afternoons spent in her kitchen, filled with laughter and the promise of something sweet and unforgettable.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8
Yield: 2 pies
Dietary Type: Not specified

Ingredients

3 egg yolks
1 cup sugar
½ cup cornstarch
1 pinch salt
1 teaspoon vanilla
2 ½ cups milk
⅛ cup butter (2 tablespoons)
8 large peaches, peeled, cut into wedges and tossed with a little lemon juice, to prevent browning
1 cup powdered sugar
2 baked pie crusts
1 pint whipped cream, whipped stiff, sweetened with powdered sugar, to taste

Equipment Needed

Electric mixer
Saucepan
Whisk
2 Pie dishes
Mixing bowl
Measuring cups and spoons

Instructions

In a large bowl, using an electric mixer, beat the egg yolks and sugar together until the mixture is pale and reaches a light lemon color. This usually takes about 3-5 minutes on medium-high speed. The mixture should thicken slightly.
Add the cornstarch, salt, and vanilla to the egg yolk mixture. Mix well until all ingredients are fully incorporated and there are no visible lumps of cornstarch.
Gradually add the milk, a little at a time, to the egg yolk mixture, mixing on low speed until thoroughly blended. This gradual addition helps prevent lumps from forming.
Pour the milk and egg yolk mixture into a saucepan. Cook over low heat, stirring constantly with a whisk, until the mixture thickens significantly, becoming almost stiff. This is crucial for the custard to set properly. Be patient and persistent with your stirring to avoid scorching the bottom of the pan. This process may take about 10-15 minutes.
If any lumps form during cooking, remove the saucepan from the heat and beat the custard with the electric mixer until smooth. Return the saucepan to the low heat and continue stirring for a minute or two.
Add the butter (⅛ cup) to the hot custard and stir until completely melted and incorporated. The butter adds richness and a smooth texture to the custard.
Remove the custard from the heat and allow it to cool slightly. While it is cooling, prepare the peaches.
In a separate bowl, toss the peach wedges with the powdered sugar. This helps to macerate the peaches, drawing out their juices and creating a slightly syrupy coating. The lemon juice helps prevent browning.
Spread half of the custard into the bottom of each baked pie shell, creating an even layer. This will serve as the base for the peach filling.
Top the custard in each pie shell with the sugared peach wedges, arranging them attractively. You can create a circular pattern or simply pile them on generously.
Once the pies are filled, ice them generously with whipped cream that has been whipped stiff and sweetened with powdered sugar to taste. Be sure to cover the peaches completely with a thick layer of whipped cream.
Refrigerate for at least 1-2 hours before serving to allow the custard and whipped cream to set fully.

NOTE: The original recipe suggests using all the custard in one pie and only 4 large peaches for a deeper pie. Feel free to adjust according to your preference!

Expert Tips & Tricks

Perfect Pie Crust: Using a store-bought pie crust can save time, but for a truly homemade experience, consider making your own. A flaky, buttery crust elevates the entire pie.
Peach Prep: Make sure your peaches are ripe but still firm. Overripe peaches will become mushy and watery when baked. Using a serrated knife can help prevent bruising when slicing.
Custard Consistency: Achieving the right custard consistency is key. If it’s too thin, it won’t set properly. If it’s too thick, it will be clumpy. Low and slow cooking with constant stirring is the best approach.
Whipped Cream Stability: To ensure your whipped cream holds its shape, use very cold cream and beat it until stiff peaks form. Adding a touch of powdered sugar helps stabilize it.
Lemon Juice Alternative: If you don’t have lemon juice on hand, a small amount of pineapple juice or even a splash of white vinegar can work in a pinch to prevent browning.

Serving & Storage Suggestions

This peach pie is best served chilled, straight from the refrigerator. Garnish with a few extra peach slices or a dusting of powdered sugar for an elegant presentation. Leftovers should be stored in the refrigerator, covered, for up to 3 days. The whipped cream may deflate slightly over time, but the pie will still taste delicious. Unfortunately, freezing is not recommended, as the custard and whipped cream can change texture upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	607 kcal	N/A
Calories from Fat	232 kcal	N/A
Total Fat	25.9 g	39%
Saturated Fat	9.9 g	49%
Cholesterol	100.5 mg	33%
Sodium	334.1 mg	13%
Total Carbohydrate	88.4 g	29%
Dietary Fiber	4.1 g	16%
Sugars	54.2 g	N/A
Protein	8.1 g	16%

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Pie: Use a gluten-free pie crust for those with gluten sensitivities. There are many excellent store-bought options available.
Dairy-Free Pie: Substitute the milk with almond milk or soy milk and the butter with a dairy-free butter alternative. Use a plant-based whipped cream topping.
Other Fruits: While this recipe is for peach pie, feel free to experiment with other fruits like nectarines, plums, or berries. Adjust the sugar level as needed depending on the sweetness of the fruit.
Spice it Up: Add a pinch of cinnamon, nutmeg, or ginger to the custard for a warmer, more spiced flavor.
Almond Extract: Add a few drops of almond extract to the custard along with the vanilla for a slightly nutty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned peaches instead of fresh peaches?
A: While fresh peaches are ideal, canned peaches can be used in a pinch. Be sure to drain them well and adjust the sugar level accordingly, as canned peaches are often packed in syrup.

Q: How do I prevent the pie crust from getting soggy?
A: Blind baking the pie crust before adding the filling can help prevent a soggy bottom. You can also brush the crust with egg wash before baking to create a protective layer.

Q: Can I make the custard ahead of time?
A: Yes, the custard can be made a day in advance and stored in the refrigerator. Be sure to cover it with plastic wrap to prevent a skin from forming.

Q: My custard is too thick. What can I do?
A: If your custard is too thick, whisk in a little extra milk until it reaches the desired consistency.

Q: How do I know when the pie is done?
A: The pie is done when the filling is set and the crust is golden brown. If the crust is browning too quickly, you can cover it with foil during the last part of baking.

Final Thoughts

This “Like Strawn’s Peach Pie” recipe is more than just a dessert; it’s a taste of home, a slice of sunshine, and a tribute to the simple pleasures of life. I encourage you to try your hand at making this delightful pie, and don’t be afraid to add your own personal touch. Whether you’re sharing it with family, friends, or simply enjoying a quiet moment alone, I hope this pie brings you as much joy as it has brought me. So gather your ingredients, preheat your oven, and get ready to create a masterpiece!

Like Strawn’s Peach Pie Recipe