Peaches And Cream Pie

July is one of my favorite months. Not only does it feature the best summer holiday, but is also the month that both of my daughters were born, and lastly, it is peach season! While peaches don’t grow here in ND, they arrive by lugs to the grocery stores in late July. It is one event that my whole family gets excited about. We eat them sliced over pancakes or ice cream, in cobblers, crisps and smoothies, or simply out of hand.
The best of all possible ways to eat peaches is in this “Peaches and Cream” pie.
Seriously, I defy anyone to find a more delicious peach treat. The buttery crust, creamy custard and silky sweet peaches make this pie one of my all-time favorite foods. I would recommend it even if it were very difficult to make, but it’s not. It is actually much simpler than the type of cream pie that is poured into a baked crust. In this pie the custard forms as it is baked in the pastry.

History: This recipe is from Betty Crocker’s Picture cookbook from 1950. It is a variation of the Key recipe “Berries and Cream” pie which is credited to Mrs. Edward A. Cook of Wayzata Minnesota who got it from her New York mother-in-law. I can’t imagine how this recipe didn’t sweep the nation! It’s so good!
Time and Effort: Fairly easy for a pie. It is a single crust pie. The peaches are simply peeled and cut in halves. The remaining ingredients are just poured over and it all bakes together. It takes about 20 minutes to prepare, 35 minutes to bake and an hour or more to cool.
Worth adding to Your Recipe Repertoire: A resounding yes!
Peaches and Cream Pie
Pastry for one-crust pie (9″)
Arrange 7 or 8 peeled peach halves over pastry.
Mix together and pour over peach halves: 2/3 cup sugar
4 Tbsp. flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup cream
Bake at 400 degrees for 35-40 minutes. The crust should be brown and filling set. Serve slightly warm.