Table of contents

• Ingredients to make Peach Slab Pie
  • Pie Filling
• Assemble & Bake Pie
• Storage & Freezing
• FAQ’s
• How to pick and preserve fresh-picked peaches
• Related Recipes
• More Pie Recipes
• Vintage Cookbooks

This Peach Slab Pie is loaded with fresh-picked peaches that are tossed in bourbon, brown sugar, and warm spices, nestled under a flaky, homemade lattice pie crust. As the end of the season approaches, nothing tastes better than this classic summer dessert that uses fresh juicy peaches picked from the orchard. What better way to savor this peach pie for a crowd than taking it to your end of summer picnic or Labor Day party.

Farm Journal’s Best-Ever Pies (1981), was published by Farm Journal, an agricultural magazine. This book includes recipes for fruit pies, cream pies, custard pies, and some savory pies too. This cookbook is praised for reliable pie crust and pie filling recipes that home bakers could count on for simple recipes.

Here is an original recipe for Georgia Peach Pie, a perfect summer dessert to use up fresh-picked peaches from the orchard.

Try another recipe from this book Apple Cranberry Pie

Ingredients to make Peach Slab Pie

Pie Crust

• Unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.
• Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

Pie Filling

• Peaches are a juicy stone fruit that grow on trees and ripen in late summer. They contain a large pit in the center and come in several varieties, like white and yellow, with either a fuzzy or smooth outer skin.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture.
• Bourbon is a type of American whiskey made from at least 50% distilled corn and aged in oak barrels.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Baked: Cover the pie with saran wrap or foil and keep at room temperature 2 – 3 days.

Baked (long-term storage): If pie has been baked, freeze up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil and place covered pie in a freezer-safe container or vacuum-sealed bag for up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

FAQ’s

How to pick and preserve fresh-picked peaches

• Pick peaches early in the morning when temperature is cooler and the bugs are less active.
• Wear a long-sleeve shirt to protect your arms fro branches, a hat for shade, and lots of bug spray!
• Bring your own containers like large reusable bags, coolers or large buckets to transport the fruit home.
• Keep the fruit as cool as possible in your vehicle. Place frozen ice bricks in the coolers and turn on the air conditioning.
• Short-term: lay out peaches on parchment or newspaper on a table. Some of the peaches are ready to process while others may need a few days to ripen. Place in the refrigerator for up to 2 weeks.
• To remove skins: par-boil peaches in hot water for 20 seconds, shock in ice cold water, remove peach skins. Then remove pit, slice, and sprinkle with a light coating of sugar.
• To freeze: remove skins and center pit. Slice peaches and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
• To can: follow the USDA guidelines.

Print

Peach Slab Pie

Peach Slab Pie is made with fresh picked peaches tossed in bourbon, brown sugar and warm spices, nestled in a homemade lattice top pie crust.

Course Dessert

Cuisine American

Keyword peach pie, peach recipes, pies

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Equipment

• food processor
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• pie plate
• rolling pin
• pie protector

Ingredients

CRUST

• 2 c. unbleached flour
• 1 tsp. sugar
• 1 tsp. salt
• 12 T. butter cold & diced into cubes
• ⅓ c. ice cold water
• 1 T. vodka lemon juice or white vinegar

PIE FILLING

• 7-8 c. sliced peaches (12-14 peaches) cut and sliced or in chunks
• ½ c. brown sugar
• ¼ c. sugar
• ¼ c. bourbon
• 3 T. instant ClearJel OR cornstarch
• 1 tsp. cinnamon
• ¼ tsp. nutmeg
• 2 T. diced butter
• egg wash (1 egg+1 T. cream)

Instructions

PREP

• Preheat oven to 400°
• Mix together dry ingredients into a bowl.
• Peel, remove pit, and cut peaches and set aside.
• Place ice cubes in glass of water and set aside.
• Dice up butter into small cubes and put in freezer until making the crust.

PIE CRUST

• Put dry ingredients in food processor or stand mixer.Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly). Remove bowl from food processor and add vinegar and water. Continue to mix by hand with pastry blender until just combined.
• Pour crust dough onto a piece of saran wrap, cut in half and shape into (2) round disks. Roll out each disk of dough using the thinest setting on the rolling pin, between 2 sheets of parchment paper. Chill for 15-20 minutes.
• Take out one of the pie disks and roll out on lightly floured surface into a rectangle. Use a pastry cutter to cut into 10 (1") strips. Place strips on a baking sheet lined with parchment paper.
• Use up leftover dough and cut out decorative shapes with pie cutters or mini cookie cutters and put back in fridge until ready to use.
• Use the second disk for the bottom crust and roll out into a rectangle with at least 1" overhang. Place inside a 1/2-sheet baking pan, crimp and trim edges.
• Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash. Pierce pie shell with fork.

PIE FILLING

• In a separate bowl, toss together peaches, bourbon, brown sugar, sugar, and clearJel and stir together.
• Pour filling into bottom crust, and scatter the small pieces of diced butter over the filling. Place the pre-cut pastry strips into a lattice pattern on top of the filling. Brush lattice with remaining egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

• Bake pie at 400° for 15 minutes. Reduce oven to 375°, cover with foil or pie protector over the crust edge and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Omit egg for the egg wash and use plant based cream or water.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 – 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive).

Related Recipes

• Blueberry Peach Crumble Muffins
• Apple Cranberry Pie: a 1980’s Classic with a Modern Twist
• Old-Fashioned Apple Pie
• Fresh Strawberry Pie
• Pumpkin Pie Cake

More Pie Recipes

Vintage Cookbooks

Tried this recipe? Leave a comment below!

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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without perm

The post Peach Slab Pie appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Zucchini Cake
  • Dry Ingredients
  • Wet Ingredients
  • Mix-Ins
  • Frosting
• Homemade Ingredients
• FAQ’s
• Storage & Freezing
• Related Recipes
• More Cake Recipes

This Old-Fashioned Zucchini Cake is a super moist spice cake with fresh, garden picked zucchini, warm spices and topped with a tangy, homemade cream cheese frosting. My vintage inspiration for this zucchini recipe is from my mom. She maintains a very large garden and this time of year has a lot of zucchini to use.

Ingredients for Zucchini Cake

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil has a neutral and light flavor and is great for baked goods. Extra Light Olive Oil is another option. If your cake recipe calls for butter, you can substitute using all oil or if you still want to get flavor from butter use a combination of oil and butter together.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
• Zucchini is a type of summer squash that is actually a fruit since it develops a flower and has seeds, and is harvested in late summer.

Mix-Ins

• Raisins are sun-ripened dried grapes, made from either green or purple grapes. They are naturally sweet and add chewy texture to baked goods.
• Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.

Frosting

• Confectioners’ sugar, also known as powdered sugar, is a finely granulated sugar mixed with cornstarch that produces a delicate texture.
• Cream cheese is cultured cream and milk with a mild, tangy flavor.

Homemade Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 1 – 2 days. The refrigerator will dry out baked goods, so it is best to freeze up to 6 months.
• Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
• Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum. If not add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour into the batter.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best texture and flavor.
• Dairy: Replace the dairy with an unsweetened plant based milk such as oat, coconut or almond milk.
• Egg: To replace 1 egg, place 1 tsp. of baking soda into your batter then pour 1 T. white vinegar on top of the baking soda.

Keto (low carb, high fat)

• Flour: Swap out the white flour for almond flour or coconut flour.
• Sugar: Replace the sugar with monkfruit such as Lakanto Monkfruit Sweetener which mimics granulated sugar. Although the product suggests using a 1:1 swap, I find it too sweet and use a little less.
• Dairy: Replace the dairy with unsweetened plant-based milk (almond, flax or coconut).
• Hydration: Add 1 additional egg to the batter.

Wholesome (minimally processed)

• Flour: Swap out one third to half the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or use Bob’s oat flour.
• Sugar: Replace the sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar called for in a recipe.
• Dairy: Replace the dairy with unsweetened plant-based milk (oat, coconut or almond).
• Fat: For every 1 c. of butter called for in a recipe, use 3/4 c. heart-healthy oil (extra-light olive) or 1/2 c. unsweetened applesauce + 1/2 c. oil.

FAQ’s

Storage & Freezing

Baked: store in air-tight container and leave on counter up to 3 days. To freeze, cover unfrosted cake layers in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Print

Old-Fashioned Zucchini Cake

This cake is a super moist spice cake with fresh, garden picked zucchini, nestled in a spice cake topped with a tangy, homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword cake, zucchini recipes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• whisk
• measuring cups and spoons
• liquid measuring cup
• 9 x 13 baking pan

Ingredients

DRY INGREDIENTS

• 2 ⅔ c. unbleached flour
• 2 T. cornstarch
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• ½ tsp. nutmeg
• ¼ tsp. cloves

WET INGREDIENTS

• ½ c. unsalted butter
• ½ c. oil
• 1 c. brown sugar
• ½ c. sugar
• ¼ c. buttermilk
• 3 eggs
• 3 c. zucchini (grated) blotted dry
• 1 c. walnuts (chopped) optional
• 1 c. raisins
• 1 T. vanilla

CREAM CHEESE FROSTING

• ½ c. unsalted butter room temp
• 8 oz. cream cheese room temp
• 3 c. confectioners' sugar
• 1 T. vanilla

Instructions

PREP

• Preheat oven to 350°. Grease 9 x 13 pan.
• Whisk together dry ingredients in large bowl.
• Grate the fresh zucchini with a box grater and wrap in paper towel to remove moisture.

BATTER

• Place butter, brown sugar, and sugar in mixer and cream together. Beat until light and fluffy about 2-3 minutes.
• Add 1/2 the dry ingredients and 1/2 the wet ingredients.
• Continue to add the remaining dry ingredients and wet ingredients.
• Add in the zucchini, walnuts, and raisins and mix until just combined.
• Pour batter into 9 x 13 pan 2/3 full.

BAKE

• Bake at 350° for 35-37 minutes until toothpick in the center comes out clean. Allow to cool before frosting.

CREAM CHEESE FROSTING

• Cream together butter and cream cheese.
• Add in confectioners' sugar and vanilla and beat until light and fluffy.

Related Recipes

• Frosted Ginger Cream Cookies
• Old-Fashioned Banana Cake
• Pumpkin Bars
• Carrot Cake with Pineapple
• Pumpkin Pie Cake

More Cake Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

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Instagram

Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old-Fashioned Zucchini Cake appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Rhubarb Strawberry Pie
  • Crust
  • Filling
  • Homemade Whipped Cream
• Make your own ingredients
• Crust
• How to pick and preserve fresh-picked strawberries
• Related Recipes
• More Pie Recipes
• 1940’s Vintage Cookbooks

This Strawberry Rhubarb Pie combines sweet, fresh picked strawberries with tart rhubarb, nestled in a homemade flaky, buttery pie crust. My vintage inspiration for this nostalgic dessert is from my 1949 “Encyclopedia of Cooking.” The book is divided into several sections, and this berry pie recipe is featured in the “250 Superb Pies and Pastries” part. A slice of this Summer dessert is the perfect way to celebrate all the patriotic holidays like Memorial Day, Fourth of July or Labor Day.

My vintage inspiration.

The vintage inspiration for this homemade rhubarb strawberry pie is from a 1949 copy of “Encyclopedia of Cooking.” The book is divided into several sections, and is featured in the “250 Superb Pies and Pastries” section. 

Culinary Arts Institute 250 Superb Pies and Pastries (1949), is a beloved cookbook that guides home cooks with recipes for pies, pastries and more! This vintage cookbook helps home cooks learn culinary practices from the Culinary Arts Institute with simple food.

My modern modifications to the original recipe included: using an all-butter crust, doubling the amount of berries and rhubarb in the filling, adding lemon juice and the zest in the filling, and using instant ClearJel as the thicken the filling.

Ingredients for Rhubarb Strawberry Pie

Crust

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
• Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

Filling

• Strawberries are a small fruit that grows on low plants near the ground, often in sandy soil and are plentiful here in the Midwest in the middle of May through late June.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
• Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.

Homemade Whipped Cream

• Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

How to pick and preserve fresh-picked strawberries

• It is best to strawberries early in the morning before the bugs are active and to avoid the sun and heat.
• Be sure to wear a hat for shade, and lots of bug spray!
• Make sure you clean out the back of your car to have plenty of room for the strawberry flats to fit in your trunk or back seat of your car.
• Most strawberry pie recipes call for either a pint, quart or pound of strawberries. Fresh picked strawberries are sold this way as well, by the quart, pound or flat (8 quarts). Both one quart and one pound equals about 4 cups of sliced berries, one pint equals about 2 cups.
• If you are using the berries the same day, lightly spray with water to remove the gritty sand and pat dry with paper towel. Use a small, round fruit huller to remove tops and slice berries.
• If you are not planning to use them right away, place berries in an air-tight container and keep in the fridge for up to 1 week. Then clean and prep them as needed, otherwise they may turn mushy.
• To freeze the berries for long-term storage, remove stems and then put the berries out onto a single layer or slice into halves or quarters. Place on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour and then place them into ziploc bags or vacuum seal them for up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice. Another option is to freeze berries by placing on a 1/2 sheet pan lined with parchment paper. Spread in a single layer and freeze for 1 hour. Place berries in ziploc bags or vacuum seal them for up to 8-10 months.

Storage & Freezing

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

Print

Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie has a perfect combination of sweetness from fresh picked strawberries and tart rhubarb.

Course Dessert

Cuisine American

Keyword 1940’s, pies, rhubarb recipes, strawberry recipes

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Equipment

• mixing bowl
• measuring cups and spoons
• food processor
• Microplane zester
• pastry mat
• pie plate

Ingredients

CRUST

• 2 c. unbleached flour
• 1 ½ tsp. sugar
• 1 tsp. salt
• 12 T. butter cold & diced into cubes
• 4-5 T. ice cold water
• 1 T. vodka lemon juice or white vinegar

PIE FILLING

• 4 c. sliced strawberries
• 3 c. diced rhubarb
• 1 ¼ c. sugar
• 2 T. instant ClearJel or cornstarch
• 1 T. lemon juice
• 1 T. lemon zest
• 2 T. diced butter

EGG WASH

• 1 egg
• 1 T. heavy cream

Instructions

PREP

• Zest and juice 1 lemon. Prep strawberries and rhubarb and set aside.
• Place ice cubes in glass of water and set aside. Dice up butter into small cubes and put in freezer until making the crust.

CRUST

• Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
• Pour out the crust onto a piece of saran wrap and shape into round disk. Cut into half and place in refrigerator for 15 minutes up to overnight.
• Remove from fridge and roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan. Do this process again with the other disk. Refrigerate 10-20 minutes if using right away or overnight.
• Use one disk for the bottom crust. Place in pie pan, crimp and trim edges. Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash, and pierce pie shell with fork.
• For the top crust use a pastry cutter to cut into 10 (1") strips. Place strips on a baking sheet lined with parchment paper and put back in fridge until ready to use.
• Use up leftover dough and cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.

PIE FILLING

• Place rhubarb, water, sugar, instant ClearJel in heavy duty pan. Cook 5 minutes. Remove from burner and add in berries, lemon juice, lemon zest and stir until incorporated.
• Pour filling into crust, top with diced butter and place the pre-cut pastry strips into a lattice pattern on top of the filling. Brush lattice and decorative shapes with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

• Bake pie at 400° for 15 minutes. Reduce oven to 375°, cover edges with foil or pie protector and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.

Related Recipes

• Fresh Strawberry Pie
• Old Fashioned Strawberry Shortcake
• Apple Cranberry Pie
• Old-Fashioned Apple Pie
• Peach Slab Pie

More Pie Recipes

1940’s Vintage Cookbooks

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Table of contents

• Ingredien ts
  • Bottom Layer
  • Middle Layer
• Top Layer
• Make your own ingredients
• FAQ’s
• Related Recipes

This retro Oreo Dessert is a layered delight with a crushed cookie crust, creamy chocolate pudding filling, and topped with layer of homemade whip cream. This is one of those simple oreo dessert recipes that came from my grandma, who always made this crowd-pleasing dessert at the end of summer for family reunions or Labor Day parties.

I took my vintage inspired recipe and baked it modern by:

• Added homemade vanilla to both the pudding and cream layer
• Used all-natural cook-n-serve pudding instead of instant pudding containing artificial flavor
• Used whole milk to make the pudding
• Made it with real, full-fat cream cheese

Ingredients

Bottom Layer

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.

Middle Layer

• Cream cheese is cultured cream and milk with a mild, tangy flavor. d texture, use full-fat cream cheese.
• Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.

Top Layer

• Whole milk is a cow’s milk that retains its 3.25% natural fat content, giving it a creamy, rich texture.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

FAQ’s

Print

Oreo Dessert

A decadent dessert with crushed Oreo cookies and a rich layer of chocolate pudding nestled between layers of creamy filling.

Course Dessert

Cuisine American

Keyword bars

Prep Time 15 minutes minutes

Servings 15

Equipment

• mixing bowl
• measuring cups and spoons
• 9×13 pan

Ingredients

BOTTOM LAYER

• 1 lb. crushed Oreo cookies family size package
• 1/2 c. butter melted

MIDDLE LAYER

• 1 c. heavy cream
• 1/2 c. sugar
• 1 tsp. vanilla
• 8 oz. cream cheese room temp

TOP LAYER

• 5 oz. chocolate pudding large box
• 2 ½ c. milk
• 1 tsp. vanilla

Instructions

PREP

• Crush bag of Oreos. Reserve a few whole cookies for garnish the center. Reserve 1 cup of crushed Oreos for top layer.
• Make the chocolate pudding. On stove stir the milk, pudding and vanilla together. Set aside and let cool.

BASE LAYER

• Place crushed Oreos in bowl and add melted butter. Press remainder in bottom layer of glass 9×13 pan.

MIDDLE LAYER

• Pour heavy cream into bowl and beat on medium speed. Add sugar and vanila and mix until soft peaks form.
• Beat cream cheese separate bowl and lightly stir in the whip cream by hand.
• Reserve 1/3 of the cream mixture for the top layer. Spread cream filling over the Oreo base.

THIRD LAYER

• Spread chocolate pudding over the whipped cream layer.

TOP LAYER

• Spread the remainder of cream mixture over the pudding layer. Sprinkle remainder of crushed Oreos on top. Place in refrigerator.

Notes

This dessert is best when made a day ahead giving it time to set properly

Related Recipes

• Pumpkin Pie Cake
• Pineapple Upside Down Cake
• Old Fashioned Rhubarb Crunch
• Old-Fashioned Banana Cake
• Fresh Strawberry Pie

More Dessert Recipes

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