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Old 06-11-2011, 12:31 AM   #21
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May make a blueberry cream pie this weekend. Or maybe mote of a crisp. :)
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Old 06-11-2011, 05:31 AM   #22
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You might have to adjust the amount of flour so the filling sets...I have to work today (I work from home, so I can take a break and do something else), but I'm really tempted to try the recipe with rhubarb...let us know if you try this with blueberries.
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Old 06-11-2011, 06:45 PM   #23
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I will let you know if I try it with blueberries. Got lazy today and just made brownies!
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Old 08-10-2012, 11:13 AM   #24
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Peach season has started! This is the only sweet pie I eat...gotta pick up some peaches when I go out today!
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Old 08-10-2012, 07:50 PM   #25
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YUM...thanks CWS


Quote:
Originally Posted by CWS4322 View Post
I thought this made it in the Forum--but here it is again:

1 unbaked 9-inch pie shell
3-4 medium peaches, peeled, pitted, and cut in half
3/4 c sugar
3-4 T flour
1-2 tsp cinnamon
1/2 tsp nutmeg
3/4+ c half-and-half cream

Preheat oven to 450 with oven rack in the middle.
1. Peel, pit, and cut peaches in half
2. Place cut-side down on the pie shell.
3. Mix flour, sugar, cinnamon, and nutmeg together.
4. Sprinkle dry ingredients over peaches.
5. Place pie pan in the oven, pour 1/2 and 1/2 over peaches in pie pan.
6. Bake for 10 minutes at 450, reduce heat to 350, and bake for an additional 30 minutes.

I usually put a cookie sheet under it in case it boils over.

Let chill (although we never do). Cover leftover (if there is any) with clear wrap and keep in fridge.
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Old 08-10-2012, 08:16 PM   #26
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You are welcome. It is the only sweet pie I make. I'm just not a pie person. Flora B. was one of my great grandmother's sisters. The family was 100% Norwegian and lived in Minn-e-SOOOOta. According to my dad, Flora didn't like to bake, so she would make this because she didn't have to make a 2nd crust and she didn't have to slice the peaches. Whether that is true or not, I have not idea--long before my time. My great grandmother ate this, my grandmother did, my dad still does, I eat it, and my cousin's daughters eat it. It's been around for several generations in our family. There aer similar recipes on the Internet, but not quite the same as this one.

You do have to put it in the fridge (we eat it at room temp) and it is lovely for breakfast (the first three people out of bed in our 5-member family got the pie....I always make sure I get a piece for breakfast--even if I have to hide it in the fridge). I like to blind bake the crust for about 7 minutes. That's my adjustment to the recipe.
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Old 08-27-2012, 04:34 AM   #27
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Quote:
Originally Posted by chopper View Post
May make a blueberry cream pie this weekend. Or maybe mote of a crisp. :)
That sounds like a lovely dessert Chopper
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Old 08-30-2012, 03:41 PM   #28
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I got perfect Ontario peaches to make this either tomorrow or Saturday. Ummmmmm---can hardly wait! If I can resist and if my camera is working, I will post a pic.
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Old 08-30-2012, 04:42 PM   #29
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CWS--"I thought this made it in the Forum--but here it is again":

and I thought I c/p your Pie recipe. And shure 'nuff I did. I should know by now to check origanal posting dates.

Some years are better than othesr for Peaches. This year, I have been having good luck with Colorado peaches. Good scent and good texture and great flavor. I already made peach pies once ( little ones) and have just been slicing and eating with ice cream. Laziest/ best summer dessert ever.

However,,,,,,,,,,,,,,,,,,,,,,,, what's the point of Saving a recipe but to use it. I have a bowl of peaches and I am going to make your pie when I am more energetic in the a.m. I have milk and heavy cream>>> I'll figure my own half and half it. And I better hold off on the ice cream tonight.
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Old 08-30-2012, 04:47 PM   #30
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That is very similar to my Missouri grandma's rhubarb pie. Cut enough rhubarb to fill the bottom of the crust, pour the cream mix over the top. The rhubarb will float, and the contrast of sour rhubarb with sweet custardy goodness is just perfect. I don't have her recipe handy--you might need a bit more sugar for rhubarb than for peaches.
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