I love pie. It doesn't matter what kind, I pretty much love it all. But a summer "peach and cream" pie with fresh peaches? For breakfast, even?
Yes, please. I baked this pie on Sunday, and the house smelled heavenly while it was in the oven. I got the recipe from allrecipes.com,, which I go to often. I did tweak the recipe a little bit, after reading other pie maker's notes. I cut the sugar down to half a cup instead of a whole cup (there's six peaches in there, so enough natural sweetness. I didn't miss the excess) and instead of baking it for an hour at 300 degrees, I did 15 minutes at 400 degrees and then 45 minutes on 350 degrees. The top was golden and everything was perfection.
Peaches are perfection in fact, they taste like warm sunshine.
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