Mamaw Blanton’s Peach Pie Recipe

Despite the name, Mamaw Blanton’s Peach Pie isn’t really a pie. It’s closer to an old-fashioned peach cobbler, with a thick, fluffy batter that bakes up around the peaches almost like tender dumplings.

Mamaw Blanton was the grandmother of one of The Old Mill’s owners, and this is one of those simple family recipes that has been made and shared for years. Fresh summer peaches are wonderful when they’re in season, but canned peaches work just as well, making this an easy dessert to bake any time of year.

If you’re using fresh peaches, you’ll need about 2 to 2½ pounds, peeled, pitted and sliced. If using canned, two 12-ounce cans will give you approximately 3¼ cups once drained.

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Mamaw Blanton’s Peach Pie

Ingredients

• 4 cups sliced peaches
• 1 cup sugar
• 1 stick (8 tablespoons) salted butter
• 1 cup whole milk
• ¾ cup Miller’s Choice Self-Rising Flour

Instructions

1. Preheat the oven to 350ºF. Combine the peaches and sugar and set aside. Put the butter in a 3-quart baking dish or 10.25-inch cast iron skillet, and place in the oven to let it warm up and melt the butter. Combine the milk and flour and mix well. When the butter is melted, remove the pan from the oven. Pour the peaches in the center. Do not stir. Pour the batter over the peaches. Do not stir. Place the pan back in the oven and bake for 45 minutes until golden.
2. Serve warm with ice cream or whipped cream. Serves 8 to 10.