In my younger days, I used to have the nickname of Peaches; I was soft, cute, bruised easily and had a great big heart right in the centre. Even when deciding on my pinup name, I did play with Peaches for a while eg; Peaches la Cream, Miss Peachy Keen etc. Long story short, I still love Peaches to this day; they smell delicious, they look adorable, they taste amazing and even their blossoms are stunning. So as summer rolls on through and I get to fill myself up on all the delicious fruit that on sale, I thought I’d try out another vintage recipe but this time, make peaches the star. I found this recipe whilst researching online; it’s a Prize Peach Pie from 1949 but I am unsure where the image is originally from (I found this image here). I’m excited to try it out but first let’s go pick some peaches.

The recipe asks for canned peaches but I still used this project as an excuse to get out of the house and go on a cute orchard date with the hubby. I’m pretty sure I had more fun than he did and the peaches were all eaten in a matter of day. I regret nothing; it was delightful and I loved it.

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So let’s check out this recipe; clearly part of a campaign for Canned Cling Peaches from California, this recipe is relatively simple and I’m assuming would have featured in popular magazines of the time. Canned Cling Peach recipes were popular with many variations online that can be easily accessed. I thought this one would be a great first try as it was labeled as easy and the ingredients could be easily sourced. I was able to find everything at my local grocery store but I did have to find an alternative brand of peaches and of course, for all us Australians, we don’t have Crisco so I will be using butter for the crust instead. Aprons on!

As this recipe also requires a pie crust, the instructions for a home made pie-crust also feature in the advert. One day I will actually be able to cook with Crisco and it’ll make testing these recipes easier. Right now, I’m actually feeling a bit swamped and overwhelmed with all the things going on in my life and I would normally make such a pie crust from scratch. Today however, I just can’t so we will be using a store bought pie crust. I am actually glad I didn’t make a crust myself as I enjoyed the simplicity of this recipe without having to worry about blind baking and cracked pie crust.

Ingredients for Crisco Sure-Fire Pasty
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

Steps
Sift flour and salt into bowl. Remove 1/4 cup flour.
Cut Crisco into remaining flour until pieces are size of small peas.
Mix water with 1/3 cup of flour to form paste and add to Crisco-flour mixture. Mix and shape into ball.
On floured pastry canvas lightly roll a circle of dough 12 inches in diameter and 1/8 inch thick.
Line pie plate with pastry; fold edge under and flute with fingers or fork. Prick generously.
Bake in hot oven (425 degrees F.) 12-15 minutes, or until lightly browned.

Ingredients for Prize Peach Pie 1949
1/2 cup undiluted Pet evaporated milk
1 1/2 teaspoons plain gelatin
2 tablespoons lemon juice
2/3 cup syrup from peaches
1/4 cup granulated sugar
1/4 teaspoon salt
16 quartered marshmallows
1 teaspoon grated lemon rind
1 1/2 cups canned cling peaches slices
1 baked 9-inch pastry shell

Steps
Chill milk until ice cold.
Soften gelatin in lemon juice.
Combine peach syrup, sugar, salt and marshmallows and cook and stir over very low heat until marshmallows are melted. Stir in softened gelatin and lemon rind.
Chill until slightly thicker than unbeaten egg whites.
Whip chilled milk with cold rotary beater until fluffy. Fold into cold gelatin mixture. Fold in well-drained peach slices. Note: To whip Pet evaporated milk, chill milk, bowl and beater thoroughly. To hasten chilling, pour milk into refrigerator tray until icy (about 15-20 minutes).
Pour into baked pastry shell and chill until firm.
Decorate with additional peach slices. Serves 6-8.

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Results
I am super proud with how this Prize Peach Pie turned out and personally think it’s one of the prettiest vintage recipe recreations I have made so far. I found the recipe super simple and easy to follow and surprisingly the ingredients were all really easy to find at the local grocery store. As mentioned above, I opted for a store bought pie crust to ease my stress only to find the one I purchased was broken. Oh well, I knew the mixture would keep it together.
When it came to the taste test, oh my goodness I wish you could all have a slice with me. It had a very soft and delicate flavour, the lemon cut through the sweetness from the marshmallows and sugar but it wasn’t an overpowering fabric. You could definitely taste the peaches and I loved bites with a chunk of the canned peach with the peachy mixture. The texture was very similar to that of a mousse with lots of air bubbles. I love how soft, spongey and light the mixture was. After eating a slice I really wanted another as it was so delicate and delicious to eat. Theres a certain lightness to the pie and this would be delightful for an afternoon tea treat.
Originally this pie was supposed to be made for my Dad birthday (which was last month) but the project was pushed back because I had so much to do and release before this particular post and I think the wait was worth it. I shared the pie with my dad and we ate it down to the last quarter because it was just too delicious to stop. My dad and I love peaches so I knew this would something of interest to him. Dad rates this peach pie 6 out of 5 peaches.

I would definitely recommend this recipe if you like peaches, delicate desserts or just wanting to try an easy vintage recipe. This is probably one of my favourite vintage recipe adventures so far and I can definitely see myself making this pie later down the track. I know my dad is already keen to make it again using tinned pears so I’m sure you can customise it too.
If you have any vintage recipes you want me to try out, please send them to my Instagram as I am most likely to see your message come through. I’ll see you all in the next post!

If you enjoy watching me struggle with vintage recipes, check out these links too!
–Baking a Vintage Pumpkin Cake for Halloween
–Making Salad from 1952 for Valentines Day
–Making Elvis’s Peanut Butter and Banana Fried Sandwiches
–Baking a Vintage Easter Lamb cake
-Making Pumpkin soup from 1946
-Making a Vintage Christmas Jelly

Note: This is not a sponsored post. All opinions and thoughts expressed are solely my own and not influenced in any way. There are no affiliate links and I do not benefit from any link clicks or purchases made.