This recipe is a personal favorite at this time of year, easy and delicious. It comes from Amy Graham, owner of Smiley’s Cafe, 323 N. Tejon, and is included in Top of the Range, A Recipe Collection, a scrumptious cookbook compiled and distributed by our friends at award-winning Front Range BBQ (2330 W. Colorado and 4935 Templeton Gap Rd; 719-632-2596)
6 c. sliced ripe but firm peaches (about 10 small)
2/3 c. granulated sugar
2 T. all-purpose flour
1/8 tsp. ground ginger
1 large egg
1 T. granulated sugar
1/2 c. heavy whipping cream
1/4 tsp. pure vanilla
1 9-inch unbaked double crust pastry
Preheat oven to 35o degrees. Place in large bowl: 5 cups sliced peaches. Mix together and then gently mix into peaches: 2/3 c. sugar, 2 T. flour and 1/8 tsp. ginger. In another bowl, beat together and set aside: 1 large egg, 1 T. sugar, 1/2 c. whipping cream, and 1/4 tsp. vanilla. Gently stir the peach mixture and spoon into pastry-lined plate. Pie crust will be full, but there will be some settling as it cooks.
Pour cream mixture over the peaches. Top with pie crust. Cut four slits in top of crust. Fold the bottom edge over the top edges of the crust and seal. Flute edges. Sprinkle granulated sugar over top of crust (just a pinch). Bake at 350 degrees for 50-60 minutes, until crust is gold and filling is bubbly.