The occasional recipe...the famous Caryl Kahn peach pie

That’s how it’s known in my family, even though Caryl Kahn is a name from our deep past, a neighbor in our suburban New York town way back when. Does she still make this? Who knows. But she was the source of the recipe and I can’t pass it along without attribution.

But about the pie. Well, it’s hardly a traditional pie. I’ve never seen another recipe like it. You can’t cut it into neat slices and it only has a top crust and even that’s not a “real” pie crust. It’s pretty much just fruit with some batter spooned over it. But it’s delish and dare I say easy as pie.

1. Preheat oven to 350.

2. Scald, skin, and slice peaches.
Stop--full disclosure--I NEVER EVER do those first two. I just slice them and ignore the skin. Feel free to peel, though, if you’re offended by skin. How many peaches? I just use enough to fill the pie plate evenly and then pile more on top. If the peaches are getting too ripe and I need to use them fast, I may pile on quite a few more. This is a recipe I take liberties with.

3. Sprinkle peaches with mix of 1/3 cup sugar and a little cinnamon.

4. Make batter:
Cream together
1 tbsp. butter
2/3 c. sugar
add
1 egg, beaten
1/2 c. flour
1/2 tsp. baking powder
pinch salt
and combine until smooth.

5. Spoon batter over peaches.

6. Bake 25-30 min. until lightly browned on top and baked through.

This is terrific on its own, at breakfast, lunch, dinner, or any time in between. Great with vanilla ice cream, too, or a dab of creme fraiche.

Although this is, after all, a famous peach pie, it is possible--even good--to try other fruit. In Maine I use blueberries and it works perfectly. Although I have never made this with apricots or apples or plums or nectarines, those sounds like perfectly good possibilities, too. I hope one of you will try and let me know.