Creamy Peach Pie

I always knew I was summer when my mom would make Creamy Peach Pie.  She had gotten the recipe from her mother, who had heard it from one of the ladies she sat with at the Hellertown pool. 

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.