We ate it a lot more when I was a child—growing up in
Peachtree City, Georgia (aka the “peach state”) allowed more access to peaches
than I have now in the Midwest.
Here there is only about a month of time where the peaches are juicy
enough to make a satisfying pie, so I always leap at the opportunity when it
arises.
Ingredients:
9” unbaked pie crust
3-4 ripe peaches (enough to make 3 cups when sliced)
¾ cup sugar
¼ cup flour
¼ tsp salt
¼ tsp nutmeg
Preheat oven to 400˚
Prepare pie crust (we’ve always used the refrigerated store
bought type, but feel free to use your own homemade recipe here) and place in a
9” pie pan.
Peel and slice peaches into a large bowl. You should have approximately 3
cups.
Combine ¾ cup sugar, ¼ cup flour, ¼ tsp. salt, and ¼ tsp.
nutmeg. Add to the peaches and toss lightly. At this point the peaches will start to release their juice
and a delicious syrup will form.
Pour peach mixture into the pie crust. Pour 1 cup heavy whipping cream over
top.
Bake at 400˚ for about 35-40 minutes (until firm)
Cool well before serving.
