Peaches and Cream Pie as pleasing as it sounds
It's amazing how recipes can quickly come up in a conversation between two woman.
At the last Monday night city commission meeting City Assessor Wanda Wilcox and I were chatting before the meeting and we started talking recipes with her specifically mentioning a 'rhubarb dump' cake I had featured in my column several months back. She commented on how much her family enjoyed the cake and the fact that with rhubarb season recently upon us, she has been making it extremely often, with never a piece going to waste.
On that note, we started talking about peach recipes, which led to further discussion about a couple of dessert ones each of us has in our possession that have met with great success and rave reviews by those we've served them to, making them "keepers."
So I emailed her the next morning for her recipe and back it came in an instant, with the disclaimer that it really wasn't hers but one that was originally passed along and shared by Lisa Sankey Brungardt in the city planning department.
That's what goes into discovering a great recipe. One person tries it, they like it and pass it along, hopeful that others will enjoy it also.
After preparing the "Peaches and Cream" Pie this weekend for supper guests, I will definitely be passing it along. Not only was it amazingly easy to prepare, with only five basic ingredients, but it was exceptionally delicious with the heavy cream and sugar baking into a creamy custard consistency.
It was just the right amount of sweet and not as rich as I had anticipated it to be with a cup of heavy cream as a main ingredient. The only thing I would do differently the next time is perhaps add just a few more peaches because I didn't think the fruit flavor was as intense as it could be. I also baked it about 15 minutes longer and I would also suggest using a larger size pie crust or even a deep dish version, as mine was almost overflowing with the mixture after I poured it in. The pie bakes up light and fluffy so I kept touching the center until it was firm like the outer edges. Once you take the pie out of the oven and it sits for a while the pie will settle and cuts very nicely.
Another awesomely simple recipe perfect for entertaining guests is the Easy Peach Cobbler which is from one of my favorite television cooking stars Paula Deen. This dessert also only requires a few minutes until its oven-ready, thanks to the canned peaches that are used. This recipe is also melt-in-your-mouth delicious, served slightly warm with either whipped cream or ice cream.
Peaches are ample in the grocery stores right now, as well as available from vendor trucks, so take advantage of them while they are still sweet and juicy.
If anyone else out there would like to share a recipe with fellow readers, you are encouraged to send or email them to me for future publication.
Until next week, from my kitchen to yours, happy baking!
Peaches and Cream Pie
¾ Cup Sugar
½ Cup Flour
1 9" unbaked pie shell
2 cups fresh sliced peaches
1 cup heavy whipping cream
Oven preheated to 350 degrees. Bake 45 minutes.
The directions say to mix sugar and flour together. Put 1/3 mixture into pie shell. Add peaches; sprinkle on remaining sugar-flour mixture. Pour cream over the top making sure peaches are completely covered with cream.
Wilcox also suggests that you can mix the sugar, flour, peaches and cream until peaches are coated and put into pie shell. She said it is easier and less messy than trying to arrange the peaches to ensure that they are covered while they are in the pie shell. I tried this method and it worked well.
Easy Peach Cobbler
¼ cup butter
1 cup sugar
¾ cup self-rising flour
¾ cup whole milk
1 (28 ounce) can peach slices in heavy syrup (or use fresh if available, see note)
Cinnamon, for sprinkling (optional)
Preheat oven to 350 degrees.
Place butter in oven to melt in two-quart baking dish.
Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
Be careful not to burn yourself, remove hot baking dish containing melted butter from oven. Pour batter directly over butter in baking dish and do not stir.
Spoon fruit on top of batter, then gently pour syrup on top (do not stir). The most important part of this dish is not stirring the mixture.
Bake for 35 to 40 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.