Peaches and Cream Pie is delicious and so easy to make, and is the taste of summer! Fresh peaches smothered in a rich custard. Peaches and cream unite for a delicious summer dessert.
I love fresh peaches. I love their taste and also the way they smell – so wonderful! Nothing says more summer to me than all the fresh fruit available.
Preheat oven to 425 degrees F. Prepare pie pastry.
Place prepared peach halves tightly together in one layer into the pastry-lined plate.
In a medium bowl, beat eggs with a whisk. Add sugar, flour, and heavy cream or sour cream; whisk until thoroughly blended.
Remove from oven and serve slightly warm or at room temperature (your choice as pie is excellent both ways).
Makes 8 to 10 servings.
* I often use a purchased pie crust when I am in a hurry.
** How to peel peaches: Place peaches in a large pot of boiling water for 10 to 15 seconds or until the skin splits. Remove peaches from hot water with a slotted spoon. Using a small knife or even your hands, peel off the skin. This can be messy, so do the peeling over a sink or a bowl.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: Peaches and Cream Pie photo from Taste of Home web site.