Peaches and Cream Pie

 

This may seem like peach cream brûlée in a crust, but it is not.  Instead, it is a rich, sweet, and creamy dessert, just like a true Southern Belle.  The sides caramelize a bit, making it a luxurious experience.  

Of course, this recipe is much better with fresh summer peaches, but all of this hot weather has ‘most folks I know already dreaming of summer:  cold lemonade, days at the beach, home grown ‘mater sammiches, and peaches.  Sweet juicy peaches dribblin’ down your chin as you bite into one.  And no eggs so you don’t have to worry about taking it with you on a picnic or to a covered dish dinner. 

We aren’t there yet with summer, but go ahead and make this pie – and dream. 

Peaches and Cream Pie 

¾ c. granulated white sugar

½ c. all purpose flour

1 unbaked 9 inch pie shell

2 c. peeled and sliced fresh peaches or, frozen peaches, defrosted and room temperature

1 c. heavy cream

Good splash of vanilla added to the cream

 

Preheat the oven to 350 degrees F.  Mix sugar and flour together in bowl.  Sprinkle about one-third into the bottom of the pie shell.  Add peaches and sprinkle with remaining sugar and flour.  Slowly pour heavy cream over fillings.  Gently stir peaches to cover them completely with cream.  Bake until peaches are tender and crust is golden – about 45 minutes.  Let cool on rack until a bit warmer than room temperature.  It will slice better.