Tuesday, August 11, 2015

Peach Pie

We LOVE peach season around here.  I mean all 6 of us love eating delicious Ontario Peaches.  But what we love even more is making this decadent peach pie with them.    

We first had this pie about 2 years ago when my amazing chef friend made one for us and now it is our pie of choice during peach season.  The recipe is so easy that the kids make it themselves. 

Peach Pie

Crust:  I cheat and buy tender flake deep dish pie crust or Pillsbury pie crust.
Line an unbaked pie crust with sliced peaches. Usually 4 small ones or 3 large ones.

In a bowl mix together 
1 cup of whipping cream (not whipped)
3/4 cup sugar
1/4 cup flour
a pinch of salt
* due to the flour, the mixture sometimes looks like it has lumps in it...it is ok it doesn't affect the pie.
Pour mixture over peaches.  Be careful not to let it spill over the edges of the pie.  You can sprinkle some cinnamon on the top before baking if you would like. 

I then have been making a little crust protector out of tin foil so that the edges don't get too browned during the cooking time.   
Bake pie at 400 for 45 minutes.  Then let the pie set in the refrigerator until ready to eat (usually 4 hours or more).  It is best eaten cold with a warm cup of tea. 

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