Revisiting Peaches and Cream Pie, Top Rated by Ruthy!!!!

Okay, here it is, as promised!  I can't believe I didn't post this a few weeks ago. We are to say NOTHING of Ruthy's memory lapses from this point forward, 'kay????

'Kay!

:)

So here is the basic pic of recipe ingredients:

 Of course, you need pie crust so go HERE and use my Country Tearoom recipe that has won awards all over the place. I know this because the magazine said so a gazillion years ago when dinosaurs made pies.

Basic recipe with Ruthy flair:

1 1/2 cups sugar
1/3 cup flour
2 Tbsp. quick cooking tapioca
Dash salt  * Note for you purists.... Add it. Look at what Lindt has done for dark chocolate by adding a hint of sea salt???? Chocolate covered pretzels??? Delish, right? Trust me, adding incidental hints of salt and savory tastes will not (most likely) end the world. And it gives a background pizzazz.

1 1/4   cup heavy cream
1/2 tsp. Vanilla extract
1/2 tsp. cinnamon  or nutmeg or both (if desired)  It's great with or without the spices, but I love the scent and taste of fall.

Peel and slice 6-7 cups of fresh peaches, or use frozen peaches, thawed and drained

Combine all dry ingredients. Mix all but a tablespoon or two of the heavy cream with the vanilla. Save the extra bit of cream for brushing the top crust...  Add to sugar mixture.   Add peaches. Toss lightly. Let sit for 10-15 minutes while you do the crust.

Take two sections of pie crust, either fresh or frozen. Roll one out to fit a deep dish 9" pan. Don't roll top crust yet...

Once peach/sugar/cream mixture has sat a while and maybe you've had a cup of coffee or a glass of tea, roll that top crust out. Using a sharp knife or 'ruffle edge' cutter, make a bunch of 1" (one inch wide) ribbons of crust. To do a lattice crust, start in the middle of the pie with the longest pieces. You usually only use about 10-12 pieces of crust, and if you start in the middle, you can easily raise the piece below up enough to "weave" the next piece of crust. It's like making a potholder only more delicious than any stretchy cotton yarn I've ever eaten. And I've had my share!

Tuck the edges under, then flute the edge by pinching. Brush remaining cream over the pie crust and sprinkle with sugar. When the little boys help me sprinkle with sugar we get LOTS OF SUGAR.

They were nowhere to be found today, so we have NORMAL sugary sparkles!!!

I use aluminum foil strips to prevent the edges from over-browning. I'm fussy that way. I like them golden, not brown. But then, I like wimpy toast, too. Clearly, I'm a wuss.

Eat. Eat. Eat. Truly, this is by far the best peach pie I have ever eaten. I'm not a peach pie person, although I love peaches. I hate soggy pies. I get SO MAD when a pie crust is ruined by day 2 because the crust is soggy. Obviously I'm a little OCD when it comes to pie, but this pie????

Oh.... THIS PIE doesn't do that. It's just perfect, even several days in.

'Sall I'm sayin'.

Peaches and Cream Pie (long awaited!)

Okay, here it is, as promised!  I can't believe I didn't post this a few weeks ago. We are to say NOTHING of Ruthy's memory lapses from this point forward, 'kay????

'Kay!

:)

So here is the basic pic of recipe ingredients:  

 Of course, you need pie crust so go HERE and use my Country Tearoom recipe that has won awards all over the place. I know this because the magazine said so a gazillion years ago when dinosaurs made pies.

Basic recipe with Ruthy flair:

1 1/2 cups sugar
1/3 cup flour
2 Tbsp. quick cooking tapioca
Dash salt  * Note for you purists.... Add it. Look at what Lindt has done for dark chocolate by adding a hint of sea salt???? Chocolate covered pretzels??? Delish, right? Trust me, adding incidental hints of salt and savory tastes will not (most likely) end the world. And it gives a background pizzazz.

1 1/4   cup heavy cream
1/2 tsp. Vanilla extract
1/2 tsp. cinnamon  or nutmeg or both (if desired)  It's great with or without the spices, but I love the scent and taste of fall.

Peel and slice 6-7 cups of fresh peaches, or use frozen peaches, thawed and drained

Combine all dry ingredients. Mix all but a tablespoon or two of the heavy cream with the vanilla. Save the extra bit of cream for brushing the top crust...  Add to sugar mixture.   Add peaches. Toss lightly. Let sit for 10-15 minutes while you do the crust.

Take two sections of pie crust, either fresh or frozen. Roll one out to fit a deep dish 9" pan. Don't roll top crust yet...

Once peach/sugar/cream mixture has sat a while and maybe you've had a cup of coffee or a glass of tea, roll that top crust out. Using a sharp knife or 'ruffle edge' cutter, make a bunch of 1" (one inch wide) ribbons of crust. To do a lattice crust, start in the middle of the pie with the longest pieces. You usually only use about 10-12 pieces of crust, and if you start in the middle, you can easily raise the piece below up enough to "weave" the next piece of crust. It's like making a potholder only more delicious than any stretchy cotton yarn I've ever eaten. And I've had my share!

Tuck the edges under, then flute the edge by pinching. Brush remaining cream over the pie crust and sprinkle with sugar. When the little boys help me sprinkle with sugar we get LOTS OF SUGAR.

They were nowhere to be found today, so we have a NORMAL amount of sugar.

I use aluminum foil strips to prevent the edges from over-browning. I'm fussy that way. I like them golden, not brown. But then, I like wimpy toast, too. Clearly, I'm a wuss.

Bake at 400 degrees for 40-55 minutes, until crust is golden brown and filling bubbles up between the lattice slats. Cool on wire rack. Store in refrigerator.

Eat. Eat. Eat. Truly, this is by far the best peach pie I have ever eaten. I'm not a peach pie person, although I love peaches. I hate soggy pies. I get SO MAD when a pie crust is ruined by day 2 because the crust is soggy. Obviously I'm a little OCD when it comes to pie, but this pie????

Oh.... THIS PIE doesn't do that. It's just perfect, even several days in.

'Sall I'm sayin'.