Grandma Audrey’s Peaches & Cream Pie

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.”

● ● ●

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:
  1. Preheat oven to 400 degrees.
  2. 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.
  3. In separate bowl mix together heavy cream, sugar, flour, salt, and cinnamon. Then pour evenly over top of fruit.
  4. Bake for 35 – 45 minutes. You’re looking to see that the entire top looks fairly firm/set. Always check at 35 minutes.
  5. 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!

 

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