Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Simple Summer Peach Pie

Pie speaks so of summer to me, particularly ones bursting with the best of summer fruit. And when it easy to make, like this one, it is a real bonus. I pulled the original version of this recipe from a community cookbook years ago when I had some peaches sitting on the counter. Like most of the best of summer produce, I buy peaches in bulk when they are at their peak, some to eat but mostly to make jams and preserves. When I buy by the quart or the basket, I always end up with a few more than I need for a canning. The first time I made this, I chose it because it uses ingredients I always have on hand. Now I buy peaches just to make the pie. I have often thought of this as a peaches and cream pie, but there is no cream, and though it has a creamy filling, it isn’t really a custard pie either. Just a simple summer peach pie.

I leave the peels on the peaches, because I think it adds extra flavor and color and helps keep the peach slices intact (and because it is easiest), but you can peel them if you prefer. And get creative with filling – use almond extract instead of vanilla, or scrape in the seeds of a vanilla bean. Add some cinnamon or cardamom, or a little fresh ginger. Some orange or lemon zest would work nicely as well.

Simple Summer Peach Pie
Serves 6
  1. Pastry for on 9-inch pie, homemade or store bought ready rolled
  2. 3 large or four small peaches
  3. 3 eggs
  4. 1 teaspoon vanilla
  5. 1 cup granulated sugar
  6. 1 Tablespoon unsalted butter, melted
  1. Preheat the oven to 350. Line a pie plate with the pastry and set aside.
  2. Slice the peaches into thin slices and layer in the pie crust. Fill the crust with peach slices right up to the top.
  3. Beat the eggs and vanilla in a bowl, then beat in the sugar until well combined. Stir in the melted butter, then pour over the peaches in the crust. It may not look like enough filling, but it will all come right in the end. Try to pour some over the surface of every exposed peach slice. Bake the pie for 45 minutes to an hour, until the center is firm with just a little bit of a wiggle. If the crust starts to brown more than you’d like, loosely cover the pie foil.
  4. Cool the pie completely, then refrigerate until chilled through.
The Runaway Spoon

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