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Peach Cream Pie




Source of Recipe


FOODday Recipes From The Oregonian


Recipe Introduction


Makes one 9-inch pie

This pie was inspired by one that ran more than a decade ago in Sunset magazine. We tweaked it a bit for today's tastes, adding the cinnamon and using brown sugar instead of granulated. Be sure to use peaches that are at their peak of sweetness and freshly grated nutmeg, if you can.


List of Ingredients





3/4 cup firmly packed brown sugar
3 1/2 tablespoons quick-cooking tapioca
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup whipping cream
6 cups peeled and sliced firm-ripe peaches

Unbaked pastry for a single-crust 9-inch pie

1/4 cup sliced almonds, toasted (see note)



Recipe



In a small bowl, stir together brown sugar and tapioca; mix in vanilla, nutmeg, cinnamon and cream. Let stand 15 minutes for tapioca to soften.

Meanwhile, preheat oven to 375 degrees.

Pour peaches into pastry, then pour cream mixture evenly over fruit. Set pie in a foil-lined 10-by-15-inch pan. Bake on lowest oven rack until filling is bubbly and lightly browned and pastry is golden brown, 45 to 50 minutes. (Ovens vary. If your pie is not browning enough after 30 minutes, elevate it to a middle shelf.) If rim begins to darken excessively, drape with strips of foil. About 5 minutes before pie is done, sprinkle with toasted almonds.

Serve warm or at room temperature. If made ahead, cool, cover and chill.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.