Impossible Peaches And Cream Pie.

I told you about my beloved recipe book.  I’ve been adding to it for many years now, and when I wanted to highlight some of my favorite peach recipes this week, I knew I wanted to include this one.  My aunt Kathy gave me this recipe about 10 years ago — I remember talking to her over the phone, and fervently writing this down in my recipe book, thinking, “Oh man.  This is going to be amazing!”  She had recently made it and was raving about it.

My aunt Kathy is my mom’s identical twin sister, and is a phenomenal cook.  She’s always made me feel so at home — especially in her kitchen — and some of my earliest cooking and baking memories were made at her house in Cincinnati, with her by my side, guiding me along the way.

Every Thanksgiving I’d love to help cook, and my favorite part was making the pies the night before.  I’d get to stay up late, while my cousins and brother would be in the family room, playing Sega Genesis or watching movies.  I’d be in the kitchen, whipping up chocolate cream pie with aunt Kathy’s yellow Kitchen Aid (which I’m pretty sure was a wedding gift in the early 70’s).  Those memories are full of love and comfort — and butter and sugar.  I hold them very close to my heart.

Aunt Kathy and I. Shedd Aquarium, Chicago. Spring 2007.

I’ll be strait with you: this pie isn’t the prettiest.  It doesn’t slice quite as nicely as other pies.  But it has many redeeming qualities: it is buttery, fluffy, creamy, and delicious.  Like a buttermilk biscuit and streusel  had a baby on top of a pile of peaches.   Serve it in warm heaps with scoops of vanilla ice cream.  It’s impossible not to love.

Impossible Peaches And Cream Pie

Recipe via my aunt Kathy

For the pie, you will need:

2 large, ripe peaches

1 t. cinnamon

1/4 t. nutmeg

1 c. heavy whipping cream

2 eggs

3/4 c. sugar

2/3 c. Bisquick

For the topping, you will need:

1/4 c. unsalted butter, cold and cubed

2 T. sugar

1/4 c. Bisquick

1. Preheat oven to 375 degrees.  Line a baking sheet with foil and grease a 9″ pie plate.  Set aside.

2. Slice peaches thinly (or you can cut them into chunks) and pat dry.  Place in pie plate and toss with cinnamon and nutmeg.

3. In the bowl of an electric mixer, beat the heavy whipping cream until stiff peaks form.

4. In a medium bowl, whisk together the Bisquick, eggs, and sugar.  Gently fold in the whipped cream.  Spread over the top of the peaches in the pie plate.

5. In a medium bowl, using a fork or pastry cutter, cut the butter into the Bisquick and sugar until crumbly and well mixed.  Sprinkle mixture on top of pie.

6. Place pie plate on lined baking sheet (the pie filling can spill over, so make sure you have a cookie sheet underneath it to catch anything that might overflow in the oven).  Bake for 40 to 45 minutes.

Will keep, well wrapped in the refrigerator, for up to 3 days.

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