peaches + cream

by Stacy

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's peach pie

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.

pie crust - the correct thickness

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.

mom's peach pie

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.

{ 6 comments… read them below or add one }

Kimberly August 23, 2009 at 9:08 pm

Umm, are we going to get the recipe for this or what?? I need to make this!


stacy August 24, 2009 at 1:24 am

I will try to pry it out of Mom. It’s seriously my favorite pie EVER.


mom August 24, 2009 at 4:47 pm

Peach Cream Almond Pie
Peel and slice 3.5 cups ripe peaches.
Toss with 2/3 cup white sugar, 1/4 cup white flour and 1/4 tsp grated nutmeg.
Pour into a single crust 9 or 10″ pie shell.
Pour heavy cream on top until it nears the edges. Be careful because it could overflow while cooking. (With a 9″ this is about a quarter cup of cream. With a 10″, more. The original recipe calls for an entire cup! I’ve never been able to do that.)

Bake at 400 for 35 minutes or until top is browned.
(Can then top with slivered almonds and bake another 5 minutes. I’ve seldom done that since the kids didn’t like nuts back then.)


Kimberly August 24, 2009 at 7:15 pm

Can’t wait to try it! Thanks!


stacy August 25, 2009 at 5:06 pm

Thanks, Mom! =D


Angela March 14, 2015 at 12:06 pm

Mmm. Pie.


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