I love peaches! Peach season is never long enough for me. I think the best place to get peaches is the local farmer’s market, and that’s where the peaches from this pie came from.
The farmer’s market is definitely different in these Covid times, but I’m still so very glad it exists. I love to support local farmers and get some of the freshest, yummiest peaches.
I found this recipe in the Mennonite food column in the local paper. Wednesday is the day when the paper used to have a whole food section. Now, it’s pretty much down to the Mennonite column, which does have some tasty recipes.
So, let’s bake a peaches and cream pie! First, you’ll need a crust. 1 9″ unbaked crust, to be exact. You always have the option to buy one if making a pie crust is scary to you.
If you tried the last recipe, for the savory chicken and spinach galette, you’ll already know my pie crust recipe. If you didn’t, here it is again:
1 1/4 cup flour
1/2 tsp. sugar
1/2 tsp. salt
Mix these three ingredients in a bowl. Cut in 1/2 cup shortening until the mixture looks like coarse crumbs.
Add in just enough water (usually about 3-3 1/2 T) to make the dough stick together.
A pie crust rolling tip I learned from my mother is to roll the dough between two sheets of waxed paper. This way there is almost no mess because you don’t have to flour any surface or worry about messing up the dough as you transfer it to the pie plate.
Peel off one sheet of waxed paper, arrange the dough in the pie plate, and peel off the top layer of waxed paper. Then make the edges of the crust pretty (ok, so mine is a little rough in these pictures–the important part is that it tastes delicious, even if the edges are a bit uneven).
Slice about 3 cups of fresh peaches, washed and peeled and pitted and place them in your prepared crust.
In a mixing bowl or very large liquid measure, combine 1 cup of heavy cream, 2 eggs, 3/4 cup sugar, 1/4 cup flour, 1 teaspoon of vanilla, and a dash of salt. Pour this mixture over the peaches in the prepared crust.
Bake the pie in an oven preheated to 375 degrees for about 40-50 minutes. Another suggestion my mother taught me is to always place the pie plate on a baking sheet. That way, if anything drips over the top, it doesn’t get all over the floor of the oven. It’s much easier to scrub a baking sheet than it is an oven!
Easy Peaches and Cream Pie
(recipe from the Mennonite column in the Wednesday Daily News Record of Harrisonburg, Virginia)
3 cups fresh peaches, peeled and sliced
1 9″ pie crust (unbaked)
3/4 cup sugar (original recipe calls for a cup, but you can get away with 3/4)
1/4 cup flour
dash of salt
1 cup heavy cream
1 teaspoon vanilla
Place peaches in the pie crust. Beat eggs slightly in a bowl. Blend in sugar, flour, and salt. Stir in cream and vanilla; blend well. Pour over peaches. Bake at 375 degrees for 40 to 50 minutes, or until center shakes slightly when moved.