So many timeless recipes have come out of the kitchen of the Beaumont Inn, a 100-year-old historic landmark in Harrodsburg. This French Peach Pie deserves to stick around for at least another hundred years. You can make it with canned peaches, but fresh peaches from our local orchards give it a true taste of summer.


  • 1 1/4 cups sugar
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/2 cups sliced peeled peaches (canned or fresh)
  • 2 cups flour
  • 2/3 cup shortening
  • 3 tablespoons flour
  • 3/4 cup butter
  • 4 to 6 tablespoons cold water


Combine flour, shortening and salt and cut with 2 knives or a pastry blender until the mixture resembles coarse meal. Drizzle-in water and stir with a fork until dough will form a ball. Form dough into two balls, one smaller than the other. Roll the larger one to fit the bottom of a 10-inch deep-dish pie plate. Heat oven to 415 degrees. Roll second ball and cut into strips that will reach across pie.

Beat butter, sugar, flour, egg and vanilla. Place peaches in pie crust and spread mixture over top. Make a lattice top. Bake pie for 15 minutes. Reduce heat to 325 degrees. and cook 45 minutes or less, until pie is set and aromatic and the crust is golden


Serves 8.


Recipe source:
Out of Green River Kitchens

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