Haroon: “Babe, oh my God this pie is sooo good!”
Me: “What are you doing?!”
Haroon: “It’s delicious.”
Me: “That was for my blog! I wasn’t done taking photos!”
Haroon: **stops moving, and slowly looks up from the pie** “Ohhh. I’m sorry.”
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I grew up eating my grandma’s Peaches & Cream Pie. I remember it being my favorite dessert from a very young age (of course, the only time I could really have it was Summer when peaches were in season.) Finally, at 30 years old, I asked my mom to dig up the recipe and I was shocked how easy it is.
Just last week I went fruit picking and while peaches were not yet in season (I was told to wait just a couple of weeks), I was able to get white nectarines and they’re just as sweet and delicious as ripe peaches… so I decided to alter the recipe just a tad, and I’m so glad I did. And as you previously read, my husband can attest to just how amazing it was. While I provided the original — AMAZING — recipe below, do know you can substitute similar fruits so long as they’re not too juicy (because you’ll end up with a soupy mess.) I also added some fresh raspberries on top for additional flavor and WOW… that was the best choice ever!
Peaches & Cream — or in this case, Nectarines, Raspberries & Cream — Pie
Ingredients:
- 8 3/4″ pie dish/tin
- pie crust
- 4 peaches (depends on the actual peach size)
- 1 cup heavy cream
- 2/3 cup sugar
- 4 tbsp flour
- 1/4 tsp salt
- 1 tsp cinnamon
Directions:
- Preheat oven to 400 degrees.
- Slice peaches and put in pie tin. I like to lay them in a particular way so they’re even (see photo), but that isn’t necessary.
- In separate bowl mix together heavy cream, sugar, flour, salt, and cinnamon. Then pour evenly over top of fruit.
- Bake for 35 – 45 minutes. You’re looking to see that the entire top looks fairly firm/set. Always check at 35 minutes.
- Remove from oven and let cool before serving.
Notes:
This is a fairly messy pie so even if you let it set until completely cool (which greatly helps), it can still look a bit runny once you cut into it. Just warn whomever you’re serving that this dessert is less about the presentation, and more about the flavor.- You can certainly make your own pie crust or use the pre-made type that you find in the refrigerated section of the grocery story that you simply press into a pie dish, but I went the truly easy route and used a frozen pie crust and it was perfect…. and I do not regret it at all.
- The recipe is fairly sweet, so if you’re rather sensitive to sweetness, you may reduce the sugar to about 1/2 a cup.
- I know strawberries might sound good for this recipe, but don’t do it. You’ll most likely regret it (they’re just too dang juicy and you’ll be left with slop!)
- This recipe is actually wonderful warm BUT maybe only eat it that way if you’re not looking for a “pretty” presentation.
- Lastly, while I typically like to share fairly healthy recipes on here, this is absolutely not one of them… but I promise, it won’t disappoint!
I hope you enjoy this delightfully easy recipe that I’ve been loving since before I can remember. Showcase some of your favorite fruits and send me pictures so I can see!
