Trophy Husband has been going to Porter, Oklahoma and buying peaches. I mean peaches, peaches, peaches! They are yummy. But, as with any other fruit or vegetable that is in season, if you have lots of them, then you have to find ways to cook with or preserve them before they rot away! So here is my recipe for Peaches and Cream Pie.
You will need fresh peaches, an unbaked pie crust, sugar, flour, heavy cream, cinnamon and an egg (which I forgot to put in the picture). Okay so I ran out of cinnamon and had to use pumpkin pie spice, but it is all good! And yes....I can make a killer homemade pie crust, but I had this boxed store bought one in the freezer and I needed to use it.
Peel and slice the peaches into nice big chunks. Taste a couple of small slices to make sure that they are good.
Place the unbaked pie crust into a pie pan, spoon the peach slices into the crust. Mix together the sugar and flour, sprinkle over the peaches.
Pour the cream over the top.
Sprinkle with cinnamon, then use a second pie crust to make a lattice top.
Just pretty as a picture!
Here is the full recipe.
5 - 6 large peaches, peeled
1 recipe (2-crust) pie crust
1 cup sugar
1/4 cup all-purpose flour
3/4 cup heavy cream
Cinnamon to taste
1 egg
1 Tbs. sugar
Preheat oven to 400 degrees. Cut peaches into large slices. Spoon peaches evenly into pie shell. Top with mixture of sugar and flour. Pour cream on top. Sprinkle with cinnamon. Cut second pie crust into strips and lay on top to form a lattice-top. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees. Bake for 45 minutes. Beat together egg and 1 Tbs. sugar, remove pie from oven after 45 minutes and brush top with egg-sugar wash. Return to oven and bake for an additional 15 minute.
May substitute Splenda for sugar. Use 1/2 the amount.
Place a baking sheet on the oven rack under the pie, this does boil over and makes a big mess.
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