Recipe by Helen Dollaghan, from the Sept. 16, 1973, edition of The Denver Post. Preheat the oven to 450 degrees before getting started. Makes 1 pie.
Ingredients
3/4 cup sugar
2 tablespoons butter, softened
1/3 cup flour
1/4 teaspoon nutmeg
5 large, fresh peaches, peeled and sliced
1 unbaked 9-inch pie shell
Vanilla ice cream to serve
Directions
Cream together sugar and butter. Add flour and nutmeg. Mix until mixture is mealy. Spread half of mixture on bottom of unbaked pie shell. Arrange peaches on top. Sprinkle remaining sugar mixture over peaches. Bake in oven preheated to 450 degrees 10 minutes. Reduce heat to 350 degrees. Continue to bake about 40 minutes longer or until crust edges and top of pie are lightly brown. Serve warm or cold with a scoop of vanilla ice cream on top of each serving. (This pie is not overly sweet. The vanilla ice cream adds just the right finishing touch.)
* Each week, we uncover a recipe from the Denver Post vault. This week, Helen Dollaghan’s 1973 peach pie, perfect for the very last peaches of the year.
