My paternal grandmother used to make peach pie when I was a kid in the 1960s and 1970s. She never used a top crust. She would boil the peach pits in water, remove the pits, and then add unflavored powdered gelatin and a few drops of red food coloring to the water. She would pour the hot liquid over the freshly sliced peaches in the pie shell before baking. The pie would have this, well, pinkish-white, gelatinous substance on top. I liked it.
These days, we know that peach pits, as well as the pits of cherries and plums, contain small amounts of amygdalin, a chemical that can break down into the poisonous chemical cyanide when digested, so do NOT include these boiled pits in your recipes.August 24, 2025, at home
I occasionally like waffles, but I prefer pancakes.
August 24, 2025, at home
When my dad (R.I.P: 1934-1997) retired in the mid-1990s, he moved to Maryland, near Baltimore, from Long Island, New York. I visited him there a couple of times.
August 24, 2025, at home
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