This is a family favorite recipe from growing up in Colorado. We used to get peaches from Palisades on the western slope in the last part of summer. Not your typical fruit pie this one has a creamy base and just seems to melt into the summer fruit. It's the perfect way to cap off a great barbeque and surprise your guests with something a little different for dessert. Did I mention the leftovers are delicious with coffee in the morning?
1 unbaked pie shell (pie dough rolled and place in pie dish)
4 large peaches cut into large pieces
3/4 cup sugar
1/4 cup flour
1 cup heavy cream
2 Tablespoons of butter
Dash of Cinnamon and Nutmeg
Squeeze of lemon juice
1/4 teaspoon salt
Combine: Sugar, flour, egg, cream in bowl and mix until smooth. Cut up peaches and fill pie shell with the peaches. Put a squeeze lemon juice over top of peaches and lightly salt. Pour over the smooth mixture from the bowl on top of the peaches. Put a dash of cinnamon and nutmeg on top of the peaches. Cut up the butter into 6-8 pieces and place on top of the peaches. Bake at 425 degrees in the oven for 15 minutes, then lower oven to 300 degrees and bake 40-45 minutes longer.
This is wonderful served with ice cream!
We love our wonderful Opinel Santoku knife for cutting through the stone fruit quickly!