Late summer desserts are always some of the best of the year, and many utilize late summer fruit, like peaches. Local peaches are always available end of summer from fruit stands and farmer’s markets, and they seem to be sweeter than the store-bought counterparts. If you’re craving peach pie, however, and local peaches aren’t in season, don’t hesitate to use grocery store variety – this pie will still be fabulous.

The creamy, rich custard filling in this pie isn’t overly sweet, but it goes perfectly with the peaches. Nectarines can also be substituted, of course, and blueberries, raspberries, or blackberries can be used for a change of pace. In fact, you can use a mixture if you have lots of summer fruit on hand. If serving the pie warm, make sure you let it cool long enough for it to set completely before cutting. Room temperature is best, but it is good warm and also refrigerated. Although not absolutely necessary, you can top each slice with a dollop of real whipped cream.

8 Servings

1 9" unbaked deep dish pie shell

4 fresh peaches, peeled and sliced

1/2 cup sugar
1/4 teaspoon cinnamon

2 egg yolks
1 egg
1 1/2 cups whipping cream
Freshly grated nutmeg, (about 1/2 teaspoon in all)

1. Preheat the oven to 400°.
2. Arrange the peach slices decoratively in the pie shell; sprinkle the sugar and cinnamon over the peach slices.
3. Whisk together the egg yolks, whole egg, and whipping cream (or whizz in the blender).
4. Pour the cream and egg mixture over the peaches.
5. Using a nutmeg grater or Microplane, grate the nutmeg evenly over the mixture.
6. Bake for 30-35 minutes or until the center is set.
7. Remove from the oven, set on a cooling rack, and let cool before cutting into wedges.

Amount Per Serving
Calories 365 Calories from Fat 234
Percent Total Calories From: Fat 64% Protein 4% Carb. 31%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 13 g
Cholesterol 139 mg
Sodium 164 mg
Total Carbohydrate 29 g
Dietary Fiber 0 g
Sugars 13 g
Protein 4 g

Vitamin A 20% Vitamin C 5% Calcium 0% Iron 5%