For Andrew Zimmern, this recipe typifies the way things were back in the early 1900s: it makes do with what's on hand and allows nothing to be wasted.

By Andrew Zimmern
Updated May 23, 2017

Food with a story is always best. My pal Annette passed me this recipe that was passed to her by her mother-in-law, Inez Orvedal Kisser, of Fargo, North Dakota. Inez was born in 1905 and died at age 93. She was the youngest of 11 children and spent most of her life on a farm. Along with many other duties, crafts and skills, she found her niche at age nine as the official pie baker for the family. Annette told me that during late summer every year, this was one of the desserts Inez served the threshing crew, which comprised 35 to 40 men and boys who traveled from farm to farm completing the harvest. Peaches were in season at this time of year, and since there was no refrigeration, the cream was always sour. This recipe typifies the way things were back then, which was to make do with what was on hand and to allow nothing to be wasted. There is no top crust to this pie, so it’s a very simple, quick, old-fashioned pie. I think it’s a taste of a life that’s passed on but still makes sense. Get the Recipe