Wednesday, July 16, 2014

Pie for breakfast: Dorothy's peach

My mother used to talk of a time on Iowa farms when breakfast was a major meal, often ending before dawn with pie for dessert.

I had pie for breakfast today, too --- but didn't add ice cream because that seemed inappropriate before 6 a.m. Nor did I have anything else, other than coffee. So it was hardly a balanced meal.

This is "Dorothy's Peach Pie" from the big blue Kitchen-Klatter cookbook --- the same pie Sara Palmer served Saturday night during our Kitchen-Klatter supper in honor of the late Dorothy Driftmier Johnson.

It goes together easily, tastes very good and is seasonal, since fresh peaches that actually taste like peaches are beginning to appear.

A couple of cautions, however. Use a deep-dish crust and, if you like lots of fruit in your pies, be prepared to have some of the egg-cream mixture left over. I used four peaches minus a bite or two, and that worked fine, but there was some liquid left when all was said and done.

Oh yes, the original recipe calls for a quarter teaspoon of Kitchen-Klatter butter flavoring. This was a good way to market Kitchen-Klatter flavoring, but not necessary.

1 unbaked (deep-dish) pie crust
Fresh peaches
1 cup sugar
2 tablespoons (rounding) flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt
2 eggs
1 cup of cream

Fill the pie shell about three-fourths full of fresh-sliced peaches. Combine the sugar, flour, cinnamon, nutmeg and salt and pour evenly over the peaches. Beat the eggs, add cream, then mix well together. Pour liquid evenly over peaches and dry ingredients. Sprinkle with additional nutmeg and bake in a 400-degree oven for 20 minutes. Reduce heat to 350 and bake 50 minutes more. Cool and serve.

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