I got up extra early this morning to bake Alan's favorite birthday pie before leaving for work.
The East Texas peaches have been great lately. I threw in a few cherries too. I spent a small fortune in cherries last summer. This summer, I'm eating a lot more bananas. 49 cents a pound spends a little easier than $5.99 a pound!
Pour the cream mixture over the peaches, dot with butter and in the oven it goes.
Houston, we have a problem. Cream topping is spilling out the side. I build up a sort of retaining wall with crust scraps.
Time to leave for work, I tag team with Sadie. I know I can count on her to finish the job.
Minimal spillage. Awesome.
Peaches & Cream Pie - Colorado Cache Cookbook from the Junior League of Denver
3/4 c. sugar
1/4 c. flour
1 c. heavy cream
1/4 t. salt
8 peaches, peeled and sliced with a dash of salt to taste
squeeze of lemon juice
1 unbaked pie crust
Mix together sugar, flour, cream and salt. Slice the peaches, sprinkle with a dash of salt and a little lemon juice and place in unbaked pie crust. Pour other ingredients over peaches, dot with butter and sprinkle with cinnamon. Bake at 425 degrees for 15 minutes, then turn oven down to 300 degrees and cook an additional 45 minutes.