peaches + cream

All the perishable kitchen items from my apartment have been transported (along with the kitties and me) to my parents’ house. Trying to fit all the condiments in their fridge was quite the challenge. Now the trick is trying to use up some food since we have so much, but sometimes the combinations of what I brought and what they have are a bit random. We’re still working on that.

My reward, however, was for having a pint of heavy cream in my fridge at home. Mom bought a crate of Colorado peaches, as is her tradition, and they were ripe! Alas, she had no cream. We brought mine over, and like magic, we got this:

Mom made a peach pie! Hooray! This is my favorite pie in all the world. Sliced peaches tossed with a touch of flour, sugar, nutmeg, and cinnamon, then covered with cream and baked until set. I have never made one, myself. Mostly because I don’t have enough space to roll out pie crust.

The crust should not be a central element, but should merely separate the filling from the pan. Barely. This is why I don’t like eating commercial pies. Too much crust.

Our family tradition is that we cut the pie in quarters (Mom, Dad, my sister, and me) and you can ration your quarter out however you want. Most common is one slice for dessert and the second slice for breakfast the next day.

The trick is resisting until morning. Yum.

I should learn to make them myself, but my heathen husband doesn’t actually like peach pie (or really, any pie — it’s a travesty) that much. That means I would end up eating most of the pie myself, which is bad. Delicious, but bad.

Or I could get mini pie pans and make them personal-sized. Hmm. This sounds like a better plan.

Tagged as: dessert, fruit, pie