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.
I wait all year to welcome the long, carefree days of summer and once the season arrives it seems to pass through town as quickly as that charming, mulleted carnie I once fell for in my youth. To summer I say the same thing I did to that wandering love whose teeth were as crooked as his scruples: Oh darling, if only we had more time.
Last week, I spent over an hour in the Eaton Centre looking for new summer duds and didn’t see a single thing that I wanted to buy, aside from a pair of Michael Kors wedges that are obviously not in my budget.
I have to say that this dessert didn’t exactly thrill me when I saw the photo in the latest issue of Fine Cooking. I’m more of a chocolate gal and, although I’ve never made a deconstructed blueberry pie, there was something “been there, done that” about it.
But on my sixth flip-through of the magazine, I realized that it called for thyme in the almond streusel (intriguing) and white chocolate in the whipped cream topping (amazing!). Further reading revealed that it’s a creation from the pastry chef at Clyde Common, a Portland hotspot that I researched for the summer issue of our magazine.
Nothing says “I’m here to party” like this glittery “Crown Me Already” nail polish. My cousin wore it on her toes for our wedding (her mom did, too) and I loved the smattering of sparkles that twinkled like crown jewels in the light. I think it’s time I join the glitterati.