'Since finding this recipe in the 1970's. I've used it several times each summer,' relates field editor Margery Bryan of Royal City, Washington. 'It's fabulous with the peaches grown in our area.'

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING:

Directions

Instructions Checklist
  • In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F; bake 25 minutes longer or until peaches are tender. Let stand 25 minutes before serving. Refrigerate any leftovers.

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Nutrition Facts

351 calories; protein 3.5g; carbohydrates 38.4g; fat 20.8g; cholesterol 42.7mg; sodium 177.8mg. Full Nutrition
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Reviews (11)

Rating: 5 stars
07/06/2009
This recipe is absolutely DELICIOUS. Just make sure to use very ripe peaches. I don't roll out the crust. It can just be pressed right into the pan. Read More
(21)
Rating: 4 stars
09/08/2009
So easy to make. I didn't bother peeling the peaches, as the skin cooks up. Also took note from previous reviewer and did not roll out crust - it comes together beautifully and presses in pan easily. Had no shortening so substituted butter - shortening would be better next time. Did add about 1 tsp. of vanilla to filling mixture. I think a dash of nutmeg would go nicely too, and will try that next time. We decided it tastes best cold - with a scoop of vanilla ice cream, of course! Great recipe...thanks for sharing! Read More
(12)
Rating: 4 stars
08/21/2011
I re-calculated for 6 servings. Made pastry and chilled for about thirty minutes before rolling. I lined an 8" x 8" glass baking dish with the pastry and baked for about 7 minutes at 350 degrees. I chopped the fresh peaches and placed in the crust. I then combined the sugar, flour, cream, cinnamon and added a dash of vanilla and poured over the chopped peaches. Continued to bake for 45 minutes. Served while still warm, topped with vanilla ice cream and sliced peaches. Would have cut more nicely if cool. Smelled delicious while baking!!! Will make again. Read More
(7)
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Rating: 4 stars
07/10/2011
I made this for the recipe group. I first have to say I'm a cook and not a baker so don't have as much experience in baking. I followed the recipe as written exactly except I just pressed the dough for the crust into the pan instead of rolling it out. My peaches were very ripe and quite juicy. I was concerned my peach mixture was too soupy once I mixed it up and so I added just a couple more tablespoons of flour to it to thicken it a bit more. I followed the baking time and reduced the temperature for the last part of baking as directed however the crust was still not cooked after 55 min. I mean it was still pure dough. So I put back in the oven at 425 for another twenty minutes. The crust still just didn't seem done enough but edible and the top part couldn't take anymore cooking. We ate it several hours after it was cooked at room temperature and our friends really liked it.Today my husband ate the leftovers cold from the fridge and said it was better cold. I did like how this dessert didn't leave that heavy feeling in your gut after eating, was nice and light. I'm not sure why my crust didn't cook, maybe I should have pierced it with a fork, or maybe my peaches were too juicy...Maybe a more experienced baker can advice me on this? I would like to try it again, but might pre-bake the crust alone first then add the peach mixture. Read More
(6)
Rating: 5 stars
07/12/2011
Fabulous recipe - delicious and makes a beautiful presentation. It is not too sweet and lets the natural lusciousness of the ripe fruit shine through. I made the recipe as stated with the exception of halving the recipe and baking it in a deep dish 9” pie dish. In addition, I sliced the peaches thinly and chose not to peel them as I like the flavor and look. There is no need to go through the rolling dough process as the dough easily presses into the pan. I’m so glad this was the Recipe Group selection as I may not have seen this recipe. This is a keeper. Read More
(5)
Rating: 4 stars
07/18/2011
Made for Recipe Group: 09, July 2011. This had good flavor and was quick to put together. I halved the recipe, but used a whole small egg in the crust and 3 peaches in the filling. Next time I will slice my peaches thicker. The house smelled wonderful as this was baking. We enjoyed it warm with a scoop of vanilla ice cream. Thanks for sharing. Read More
(5)
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Rating: 5 stars
07/18/2011
I followed the recipe exactly, but instead of assembling it in a 13x9 I divided it into 2 8" deepdish pans and reduced the baking time by 5 minutes. We loved it and the person I gave the second pan to keeps calling to tell me how good it is. Thanks for a great new recipe. Read More
(5)
Rating: 4 stars
08/08/2011
This was very good! I did cut the sugar to 1/2 a cup since my peaches were sweet. Read More
(4)