Last year, I spent Mother’s Day with my mother – the first time I had done so in many years. This year, I spent Mother’s Day with my daughter (the first time in several years), and a few other mothers (and fathers and sons).
Norm asked what I’d like to do today, and I told him that my heart’s desire was to stay home and cook. There is no place I would rather be than right here. Home as been such an elusive dream for so long, and now that I have a place to belong, I rarely have the inclination to go away to another place.
So others came here today, and my heart sang.
And my hands worked to create this pie for dessert. The recipe is a variation of Nathalie Dupree’s pie. Jillian and I used to watch Nathalie’s cooking show on PBS (long before we had satellite t.v.), and every time I make this dessert, I remember cooking with my little shadow and how much fun we had together in the kitchen. Times have changed, but I am in my rightful place again – near my child, the one who holds the key to my happiness.
Peaches and Cream Pie
Yield – 8 slices
1/2 cup sugar
1/2 cup flour
1 unbaked pie crust
2 cups sliced peaches
1 cup cream
Preheat oven to 350 degrees. Mix the sugar and flour; sprinkle half the mixture into the pie crust.
Place the peaches slices into the crust and sprinkle with remaining flour and sugar mixture. Add cream.
Make sure that peaches are completely covered with the cream by submerging them with a fork.
Flute the edges of the pie crust by pinching with your thumb and index finger.
Cover the crust edges with this handy device (or foil) to protect it from burning.
Bake for 45 minutes. Let cool and serve. This is the perfect dessert on a cool spring day.
I wish you – my friends – many blessings and much love on Mother’s Day!
Great looking pie and it certainly did make you happy; together with your daughter and other guests on Mother’s Day.
Hugs to you,
IT was a perfect day, Mariette! ❤
This looks so good Stacy! I wonder if canned peaches would be okay to use, do you know? We don’t have fresh peaches in the stores right now and I would love to make this.
When I say I would love to bake this pie, I think about inviting my daughter Emma to come and bake it with me. She loves cooking and always loved helping me in the kitchen when she lived at home. I must write a post about what she said to me, when she was about three years old, as we were making a Christmas cake together…. 🙂 You and Jillian are so blessed to have each other. I understand you not wanting to leave home, I’m the same.
Yes, Joanne, canned peaches work well, too – that’s what I use when peaches are out of season. Sounds like a fun project for you and your daughter. There’s no place like home! ❤
Reblogged this on A Random Harvest and commented:
Here’s another yummy dessert just waiting to be veganized! You know who you are . . . 😉
LOL! Yeh…whack some coconut oil in that crust and use coconut cream instead of the regular cream and I think you nailed it Linnie 😉
What a yummy pie! and so easy to make, too. I think it could even be adapted for our vegan friends, don’t you? ~ Linne
What a lovely Mother’s Day pie, Stacy. I think it’s sweet how much you’re loving being home. And that you could spend yesterday with your Jillian.
My Jillian – yes, she is that, but I suppose I am supposed to share her with the world. I’d rather keep her to myself, of course, but I shan’t. The world is so much brighter with her in it. ❤
Your Mother’s Day sounds wonderful, Stacy! Isn’t it nice when you can say, ‘There’s no place like Home!’ Thank you for sharing the sweet pie recipe! I need to create my own ‘Stacy’ cookbook! Another great one! xoxo
So sweet of you to say, Karen. It is a good one – happy to share it. ❤
So, happy Mother Day.
Thanks, Shaina. You should contact me on the “contact” page of this blog. ❤