Peach pie is the epitome of summer. Sun-kissed fruits that are as sweet as they can be.
We really enjoyed our long weekend of leisure, fun times with friends and eating. Having more time in the kitchen allowed me to make homemade spaghetti with tomato sauce and a peach pie.
My mom just sent us from her garden fresh tomatoes and peaches, and therefore, I could not pass up the opportunity to use them right away.
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There is nothing nicer than biting into a just-picked ripe peach from a tree. The flavor is just indescribable.
I never made a peach pie before, so I started looking in all my cookbooks, and to my surprise, I did not find a recipe that I liked.
Actually almost all the recipes for peaches were either marinated or cooked with some spirit. It was then that I decided to take matters into my own hands, and I came up with this pie recipe.
I took my apple pie recipe and added the almond, something new for me. We all loved the result.
If my mom will send me more peaches, hint.. hint, Mom… next time I will try making a tart…
Instead of making two posts today, I am combining all the meals we had under one heading.
Enjoy this short week.
If you enjoy this wonderful peach pie recipe, you may want to try:
Peach Clafoutis – A French Classic
Baked Peaches – A Quick & Easy Classic French Dessert
Peach Pie – Summer fun
Ingredients
- 4 large eggs
- 3 ounces almond paste, crumbled
- 2 cups heavy cream
- 4 tablespoons brown sugar
- 3 cups peaches, cut up in large chunks
- 1 tablespoon vanilla extract, 1 tablespoon vanilla extract
Instructions
- Preheat the oven at 375º.
- Place the pastry dough on a 9 inch round pie plate. Poke lightly the pastry and prebake for 8 minutes in the hot oven. Remove and set aside.
- In a large bowl mix together the eggs, almond paste, heavy cream, brown sugar and vanilla extract.
- Add the cut up peaches to the pastry shell, cover with the eggs mixture.
- Bake at 350º for 45 minutes, or until the middle is solid firm.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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