Gear up for the holiday season with this 4-ingredient Peach Petal Pie

This school year we are featuring recipes from cookbooks located in the UW-Stout Archives Special Collections. The Special Collections are older, more rare, or Stout related books that were originally located in the UW-Stout Library’s main stacks collection. This past year we added a wealth of cookbooks to the special collections, and I scoured the shelves to find new recipes to try that would make cooking from home fun, affordable, and easy.

Have fun replicating this easy 4-ingredient Peach Petal Pie for the upcoming holiday season, from Better Homes and Gardens New Cook Book, Souvenir Edition, 1965, TX715 .B487. This cookbook features recipes from the Better Homes and Gardens Test Kitchen from ca. 1945-1965. It is a one-stop shop for planning, prepping, cooking, and entertaining. It was designed as a binder cookbook divided into categories with helpful side tabs, for example: Meal-Planning and nutrition, desserts, canning and freezing, casseroles and one-dish meals, outdoor cooking, and table settings and entertaining.

Take a closer look at this cookbook on the In the Vintage Kitchen Shop website: https://shopinthevintagekitchen.com/products/better-home-and-gardens-new-cook-book-1965-souvenir-edition-gold-binder

Look for more fun recipes and cooking tips on the Better Homes and Gardens website: https://www.bhg.com/recipes/

Peach Petal Pie, p. 232

Heat 1 No. 2 can (2 ½ cups) peach-pie filling and pour into 8 inch pie plate. Overlap about ten ¼ inch slices refrigerated slice and bake sugar cookies around edge of pie plate. Sprinkle cookies with mixture of 1 teaspoon sugar, dash of cinnamon. Bake at 350* about 35-40 minutes or till cookie are done. Serve warm in sauce dishes with ice cream. Makes 5 servings.

 

This peach pie does not require much assembly prep. In fact, it does not even require a pre-made pie crust! All you need is a can of peach-pie filling to pour into a pie plate (or a round cake pan like I used), one tube of refrigerated bake and slice sugar cookies that you cut and place around the top edge of the pie, and mix together 1 teaspoon sugar and about ½ teaspoon cinnamon to sprinkle on top of the cookie slices. As the pie baked, the sugar cookies expanded towards the middle of the pan and created a pie crust along the top of the pie. This peach pie is delicious as dessert, but also warmed up for breakfast with granola sprinkled on top. The presentation of this pie is sure to impress this holiday season.  Bon Appetit!  

My 4 ingredients: Peach Pie filling, Pillsbury sugar cookie dough, and a sugar/cinnamon mix

The pie, ready to go in the oven

The finished pie. The cookie slices expanded toward the middle as they baked to create a top crust!

If you are looking for other pie recipes to try for the upcoming holiday season, check out these recipes from our Stout’s Favorites cookbooks, available via the Internet Archive:

Pecan Pie, Stout’s Favorites, p. 43:

https://archive.org/details/StoutsFavoritesFirstEdition/page/n45/mode/2up

Mint Dazzler, Stout’s Favorites, 2^nd ed., p. 38:

https://archive.org/details/StoutsFavoritesSecondEdition/page/n39/mode/2up

Honey Chocolate Cream Pie, Stout’s Favorites, 2^nd ed., p. 84:

https://archive.org/details/StoutsFavoritesSecondEdition/page/n89/mode/2up

By: Julie Hatfield, Archives Assistant, UW-Stout Archives