Wild & Crazy Recipe Monday - Peach Cream Pie!

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Quick side note - Wednesday
Fabulous guest: Author Mary Connealy
Her new book: Montana Rose.
Come back for a chance to win the book!
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RECIPE MONDAY - Send in your recipes and we'll put them up to share with other readers. Please include your first name & state and any personal information about the recipe, like it was your Great Aunt Buella's recipe and she always brought it to potlucks, etc. Thanks! Here's my contribution. I love this pie! This is a reprint from my website (just so you know I kinda cheated here, heh, heh...)

Summer is near! All year long I dream of this fabulous easy-to-make peach pie. I spied peaches at the grocer yesterday and you better believe this pie will be made in my house this week!


This recipe has been handed down a couple of
generations and is submitted by Nora Gustafson's granddaughter. Her granddaughter just happens to be one my favorite people in the world, one of my very best friends. Lord bless the hands and heart of Mrs. Gustafson. Thank you for this fabulous peach cream pie!

Peach Cream Pie
by Nora Gustafson


5 - 6 big ripe peaches

2/3 c. sugar


1 tsp cinnamon


4 tbsp flour

½ tsp salt

1 c. whip cream

Boil water, add peaches. Cook for 1½ minutes. Drop in cold water for 1½ minutes. Peel, cut them in half, and put them in the pie shell. (Or, if you prefer sliced peaches, just peel and slice. Don’t boil. ) Stir together other ingredients. Pour over peaches.

Cook at 400 degrees for 40-45 minutes. Filling can have some wiggle, but must be set in the middle. Chill for several hours for pie to set completely.

It’s really better the second day, so if you make the pie today, you'll have it ready and waiting tomorrow. YUM!

Post your recipes in comments, or if they don't fit email them to me at:
TinaDeeBook [at] gmail [dot] com

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