I hope you have had the experience of biting into a juicy, sweet, fresh-from-the-tree peach that’s so ripe and perfect that when you take a bite it explodes with flavor, and you end up with sticky peach juice running all over your hands and down your arm. It’s a sign that summer is in full swing. Pie #27 is the first of probably what will be several versions of a peach pie. Peaches ‘n Cream Pie. That just sounds like summer, doesn’t it?

This week we had a big family get-together at my parent’s house. Lots of cousins, and aunts and uncles, and grandparents. Four generations, and more than 40 people, including five babies all 5 months or younger. With a growing family like this it’s hard to get everyone together in one place, but we were only missing two! (Erin and Jason, we missed you SOOOOO MUCH! Come home soon!) We played whiffle ball, took a big family photo, ate on tables under the big maple trees in the back yard, and chased lightening bugs after dinner. It was a classic summertime gathering. This pie took a spot on the dessert table, and it was just one in a line-up of a whole bunch sweet show-stopping confections. My family knows how to cook!


Peaches ‘n Cream Pie


1 recipe for a 9 inch double pie crust
5 cups sliced peeled peaches
1 teaspoon lemon juice
3/4 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 tablespoon butter


Mix up the pie crust. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge; set aside. In a large bowl, combine peaches and lemon juice. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches; gently toss to coat. Spoon into crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Sprinkle with remaining sugar. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 45-50 minutes or until peaches are tender and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Cool on a wire rack. 
:: Carrie ::