August. Is there a better month for eating? Not if you live in a part of the world where corn, beefsteak tomatoes, and peaches are available in abundance this time of year. Farmers markets and roadside stands are loaded with so much bright, beautiful produce you hardly need to actually cook anything.
Of course fresh, juicy peaches are a satisfying dessert on their own, but it’s always a treat to taste them baked in a pie. My aunt has been making this peach cream pie for decades, and it never disappoints. It’s also easy, which is exactly how summer cooking should be. I promise you, this recipe is totally worth turning on the oven, even in this August heat.
EASY-PEASY PEACH CREAM PIE
1 raw pie crust
6 fresh peaches, peeled and sliced
1 cup sugar
2 tablespoons cornstarch
1 cup heavy cream
1 teaspoon vanilla
Pinch of salt
Preheat oven to 450°F
Place peach slices into the pie shell, cut side up. Combine remaining ingredients in a bowl and stir well. Pour mixture over peaches.
Bake at 450°F for 15 minutes, then reduce heat to 325°F and bake for 30 minutes.
Baking tips: If your peaches aren’t super fresh, briefly pour boiling water over them to loosen the skin. If there is too much liquid in your pie shell, use a measuring cup to carefully remove the excess. Bake the pie on a cookie sheet in case the filling overflows.