Here is one of my favorite recipes that I got from my Mother in law years ago. The recipe card with her hand writing is all splattered and stained, now, which shows how much it has been enjoyed. It was originally called "Cream Peach Pie" and you can go ahead and call it that if you want, I call it "Peaches and Cream Pie", and "Peach Cream Pie", and can never seem to keep its original name in my head. This one disappears quickly, so double the recipe if you can. I am a firm believer in doubling everything... I think it comes from raising a lot of hungry kids and wanting to be one step ahead. I freeze the extra meal when I double up a recipe, but I have not frozen this one... I don't think it would freeze very well.
I have updated this recipe recently with more step by step pictures, and changed the pictures from this post out, because I didn't have a very good picture when I first posted it. Here is the link to the update, if you want to see the updated post.
Peaches and Cream Pie
1 Single Pie Crust
Fresh Peaches (about 5-6 large)
2 Tablespoons Organic Non-GMO Cornstarch
1 Cup Organic, Unbleached Sugar or Sucanat
2 egg yolks
1 Cup Whipping Cream
1 Tablespoon Vanilla
Preheat oven to 450 degrees. Blanch your peaches in boiling water for about 2 minutes, strain and cool; now your skins will slip right off; then pit them. You can cut them into halves or quarters, what ever suits you. The amount of peaches I use varies every time, depending on the size of peaches and the size of my pie crust. Lay your peaches in the pie shell.
In a bowl, mix together sugar and cornstarch. Add egg yolks and whisk together. Add remaining ingredients and whisk until well blended.
Pour over the peaches.
Cover Pie with foil and bake for 10 minutes at 450 degrees, then reduce heat to 350. Bake for an additional 50 minutes... or until all is bubbly and somewhat firm. Take foil off last ten minutes of baking.