Nothing to do with beaches here, but “Beef Peach Pie” sounds aaaawful! I was looking for a simple meatloaf recipe this weekend, and found this instead. Step up? I think so. It’s delicious, and tasted sort of familiar, like something I maybe had 15 years ago and vaguely remember liking.
To make the…crust, combine the beef, egg, milk, onion, bread crumbs, salt and pepper in a large bowl and mix evenly. Press into a 9″ pie pan, and then prick with a fork all over.
Pro tip: I know some people who until quite recently didn’t realize that you shouldn’t pour animal grease down the sink. Don’t do that! It can congeal and clog your pipes. Pour it off into an empty can or jar, let it congeal, and chuck it.
While the beef cooks, stir together the ketchup, brown sugar, and vinegar. Drain the peaches. Don’t worry about removing every drop of juice, as a bit leftover will help flavor the sauce.
Arrange the peaches over the beef as evenly as possible.
Spoon the sauce over the peaches and beef.
Beef Peach Pie
- 1 pound ground beef
- 1 egg
- 1/2 cup milk
- 1/4 cup chopped onion
- 1 cup soft bread crumbs
- 1 teaspoon salt
- 1 pinch pepper
- 1 (15 ounce) can sliced peaches
- 1 tablespoon vinegar
- 1 tablespoon ketchup
- 1/4 cup brown sugar
Preheat the oven to 350 degrees F.
In a medium bowl, mix together the ground beef, egg, milk, onion, bread crumbs, salt and pepper. Press into a 9 inch pie pan like a crust. Prick meat all over using a fork.
Bake for 25 to 30 minutes in the preheated oven.
Stir together ketchup, vinegar, and brown sugar. Drain peaches.
Remove from the oven, and pour off any excess fat. Arrange the sliced peaches over the beef. Spoon the ketchup mixture over the top of the peaches.Bake for an additional 20 minutes. Let stand for at least 10 minutes before serving.