Revolution 32 & Peach Cream Pie
Mid September is a prime time to have been born if you love peaches. My mom used to make me a peach cream pie each year for my birthday. In the 70s, her best friend, Tom, would make her peach cream pies and bring them to her to share at the house on Carol Way in Juneau… or sometimes they would have to be nectarine pies, because you couldn’t always be choosy in Alaska. He loved his pies and she loved the gesture. He got eaten by a bear in the 80s, and my mom always thought I was the bear (including the insides of the intestines – Tom) reincarnated. So she thought I loved peach cream pie too and learned to perfect Tom’s recipe. On my 19th birthday, she even had the local freight shipping company deliver a warm pie from her kitchen in Pagosa to my apartment in Durango. Now, I’m not sure if I love peach cream pie because it’s tasty, because I have been brainwashed, because I’m Tom, or any of that combination, but I still have one every year. Below is Tom’s recipe.
Today I am 32.
Tom Schultz’s Peach Cream Pie
Makes 1 deep-dish pie or 2 shallow ones.
– Prep a pie pan with your fav unbaked crust, flute the edges, and preheat oven to 350f.
– Mix together:
• 3/4 c sour cream
• 1/2 c honey
• 3 TBS white flour
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/8 tsp salt
– Thinly slice 8-10 washed peaches and fold into wet mixture. No need to peel.
– Pour into pie crust(s) and bake on middle rack 35-45 min (until golden on top). Cool completely, or enjoy a slightly runny warm pie straight out of the oven. Arguably tastiest the second day.