This year was simple. Today is his birthday (happy 29 again, dad!) and so when we celebrated this weekend, we had to have pie!
While this is not the first time I have posted this recipe, I shared the recipe on Rhythm of the Home online magazine. ROTH has now closed shop and while their website was still running, currently, none of my links are working, so I feel compelled to share the recipe again here! (And I was asked to, but whatever...)
Peach or Nectarine Cream Pie:
- 1 cup white sugar (you can use less and you can probably replace this with another sweetener, although to be honest, I have never tried)
- 1/3 cup butter
- 1/3 cup all purpose flour (or gluten free flour mix)
- 1 egg
- 1.5 Tablespoons vanilla
- 8 large peaches or nectarines, pitted, skinned, and slices. (A carrot peeler works wonderfully.) This is about 4 cups of fruit.
- 1/4 teaspoon cinnamon
- 1 pint whipping cream, divided
- 1 pie crust (I use the gluten free pie crust recipe from Gluten Free Baking Classics from Annalise Roberts)
Place the peaches in the unbaked pie shell.
Cream the butter and sugar together, add the remainder of the egg, flour, vanilla, and you can also add 1/4 cup of whipping cream if you like. This will make a richer, although wetter, filling. I add it. Mix completely until you have a soft paste. Spread this over the peaches.
Sprinkle the cinnamon on top.
Bake at 400 F for 10 minutes, the reduce to 350 F and bake an additional 45 minutes.
Serve as is, or cool completely, whip the remaining cream, and spread over the top before serving (cold). We serve it this way. Delicious!