Remember the peach tree bowing under the weight of all the fruit?
Well it’s back to normal now. We have had two baskets of peaches at a time sitting on the counter for the past few weeks now. Every few days I’d process the peaches into a pie, or some fresh peach salsa, (it’s great on chicken tacos) and freeze what we weren’t going to immediately use. Then we’d pick two more baskets of peaches and they would sit on the counter again. In total we picked at least 10 gallons of peaches which is more than enough for two people.
The freezer peaches are waiting to be used in smoothies, popsicles and pies later on. We have a new favorite peach pie this year that I’m excited to share.
Peaches and cream pie:
- uncooked pie crust in a 9.5 inch deep pie dish
- 4 cups of peaches
- 2 eggs
- 1 cup of sugar
- 1/3 cup of flour
- 1 tsp vanilla
- 1/2 cup of plain greek yoghurt or sour cream
It’s super simple. (my favorite kind of recipe) Preheat the oven to 350 degrees. Make your favorite pie crust, put it in the pie dish. Place peaches on top. In another bowl mix the remaining ingredients and pour evenly into the pie dish. Bake for 60 minutes or until golden. Ta da !! Delicious! you could do a cross hatch pie crust on top if you so desired. I took the easy rout. It’s yummy. Husband was very happy, which makes me very happy 🙂