Sunday, October 3, 2010

Peach Cream Pie

OK, I should have given you this recipe about a month ago. It's my very best pie and everyone always loves it. Funny story... I made it recently and took it to a friend's house for a little gathering. A 14-year-old health/fitness guru in attendance served a half piece to her little sister, licked the fork and liked what she tasted. She was later seen walking toward the pie, shaking her head and saying (audibly), "No," before walking away again. I must admit, that kind of dedication to healthy eating is unfamiliar to me.

I got this recipe from my little hometown's sesquicentennial cookbook, published in 1986. The submitter was Debbie Conrad Roe. If you try no other recipe, try this one. I generally make it with fresh peach slices, but have had some success with frozen.

1/2 c. flour
1 c. sugar
1/2 stick butter
peeled, sliced peaches
1 c. cream

Make crumbs of flour, sugar and butter. Place half of the crumbs in an unbaked pie shell. Slice peaches into a thick layer over the crumbs and top with the remaining crumbs. Pour cream over all. Bake at 350 until done, about 45 minutes or so.

That is the recipe as it was published, but I usually think it takes closer to an hour for the pie to "set up" in the middle. You know what I mean, right? When checking the pie, jiggle the pie pan a lot. You will be able to tell how liquid the center is. The desire is minimal movement in the center of the pie, ensuring that your slices of pie will come out pie-shaped.

Let me know how you like it.


  1. Do you grow your own peaches? We've never had any luck, and most of the people I know that raise peaches say you HAVE to spray. But I don't like all the pesticides. But I love peaches. Peaches vs. chemicals

  2. Hi Jon. We don't grow our own peaches and I confess I've never SEEN a peach tree in Indiana, but the market I buy them from says they are selling me local peaches.


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