Peaches & Cream Pie-Success

So yesterday, I finally got around to filling my un-baked pie shell that I made the other day.  I finally decided on a Peaches & Cream filling with a lemon-crumble crust from my book, Farm Journal's Pie Cookbook.  Published in 1965, this small little paper back is worn and yellow and considered a collectible, all still intact-in fact I may even consider keeping this for my own.  Wonderful recipes.  But for the moment, it is for sale at Amazon.com, under my One of a Kind Cookbooks-semi website.

 

I was going to take a picture of the pie, but by the time I got to making the filling and getting ready for my afternoon card group meeting.  I ran out of time.  And by the end of the afternoon, there were no pie slices left.  That is always a good sign.  The only thing that could have made this pie better, was some vanilla ice cream on top, but all of us agreed, the last thing we needed was pie and ice cream.

 

We played a card game named Harvey Bunco, which is a rummy type of game.  I came out as the "biggest loser", but I still made some money-got my buy-in back, plus a couple of extra dollars.

 

PEACH CREAM PIE

 

Unbaked 9" pie shell

1 qt. sliced peeled peaches (I used two 16 oz, cans of peaches in light syrup, drained)

1/2 cup sugar

1/2 tsp. cinnamon

1 egg

2 tbsp. cream

Lemon Crumb Topping

 

Arrange peaches in pastry-lined pie pan; sprinkle with sugar and cinnamon.  Beat together egg and cream; pour over peaches.  Sprinkle Lemon Crumb Topping over peaches.

 

Bake in hot oven (425), until lightly browned, 35 to 40 minutes.

 

Lemon Crumb Topping

Combine 1/4 cup brown sugar, 1/2 cup flour and 1 tsp. grated lemon peel.  Cut in 1/4 cup butter until mixture is crumbly.

 

My thoughts:  The pie crust was great (previous blog), I would definitely use this recipe again.  See how I cheated on the canned peach slices-no one even knew the difference.  The sugar and cinnamon I mixed together and when placing it on the peaches, I realized it was way too much sugar for this day and age.  So I sprinkled all of the peaches and then ended up throwing about 1/3 of the mixture away.  I think with all that sugar, it would have been too sweet.  This way it was just a subtle taste of sugar.

 

Happy Cooking!