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!