Sunday, July 27, 2008


I am grateful for juicy, ripe South Carolina peaches!  I just might have a new favorite pie.

Easy Peach Cream Pie

1 1/2 pounds sliced peeled fresh peaches (about 4 large peaches)
1 (9 inch) unbaked pie shell
2 eggs
1/2 c. sugar (more if the peaches aren't very sweet)
1/4 c. all-purpose flour
Dash salt
1 c. heavy cream
1 t. vanilla

Preheat oven to 375.  Place peaches in pie shell.  In a bowl, beat eggs slightly; blend in sugar, flour and salt.  Stir in cream and vanilla; blend well.  Pour over peaches.  Bake for 40-50 minutes or until center shakes slightly when moved.  Serve warm or chill before serving.  Refrigerate any leftovers.

[To peel peaches, place into boiling water for 30 seconds, then immediately put into ice water.  The peels will come off very easily]


Dragon said...

Sounds yummy!

Afreaka said...

I agree!

mjhay said...

That looks so great and sounds so good! When you have a chance could you post it on the cooking blog.