Thursday, July 22, 2010

Grandma's Peach Cream Pie

This pie, more than any other, reminds me of summer and my childhood. My mom used to make it every summer during peach season.  It was her mother's recipe. I made the pie this weekend for Yoli and Eric with peaches Yoli and I bought at a farm stand. It's important to used only fresh, tasty peaches.  Frozen peaches are too watery and the pie will never set. Tasteless peaches make a tasteless pie.

1 cup sugar
3 tablespoons flour
2 tablespoons butter
½ cup cream
3-4 fresh peaches, peeled and halved

Mix first 3 ingredients together. Pour half into unbaked pie shell. Fill with fresh peach halves. Cover with the rest of the mixture. Pour cream over the top. Bake at 350 degrees for 1 hour or until set.


  1. Yumm! This pie looks very easy to make! Peaches are in full swing down in SE Indiana right now too. Loved your pesto post yesterday, never thought to use walnuts instead of pinenuts--I will be giving this a try with my next cutting of basil! I like the omega oils the walnuts would give it

  2. Just had this forwarded to me from Mother Nature. It looks soo good and we just happened to have picked up peaches from a road stand yesterday. Just made the pie crust so it looks like a special peach pie tonight.

  3. Absolutely the BEST pie I've EVER had. Thanks for sharing.

  4. I just made this pie this morning from your recipe. Bought peaches from the veggie market on Monday. I made a butter pie crust, substituted half n half for the cream, and added 1/4 tsp. each of nutmeg, allspice, and cinnamon. It smelled heavenly while baking, I look forward to having a slice later, and will let you know what we think.

    I linked to this post of yours in my post about making this pie.


  5. I saw the link to the recipe in FlowerLady's blog and just happened to have a bowl of peaches from the 'half' tree. I made the pie following your recipe exactly except I sliced the peaches. They weren't dead ripe and I was afraid they wouldn't cook through completely.

    We waited until it was barely cool but set up nicely and must tell you it was delicious.

    Thanks for the recipe.

    I will be visiting again.


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