Fresh Peach with a touch of Cream Pie

This recipe is written in August, and it is peak peach season. The Georgia peaches I picked up at Sam's Club were large, ripe, juicy, and sweet; as a result, this recipe uses only a half cup of sugar. I wanted the flavor of the peaches to showcase and come through slightly enhanced by the sugar. Feel free to double the sugar if you prefer a sweeter pie, or your peaches are not at their peak. 

 

7 fresh peaches pitted, peeled, and sliced

1/2 cup white sugar

1/2 teaspoon vanilla

pinch of nutmeg

1/4 tsp cinnamon

1 1/2 tbsp salted butter melted 

2 tbsp heavy cream

2 tbsp cornstarch

Pit, slice and peel 7 large fresh peaches; add 1/2 cup of sugar, vanilla, nutmeg, cinnamon, melted butter, heavy cream, and cornstarch. Using a rubber spatula, combine everything well, taking care not to break your sliced peaches. Spray a glass pie pan with the baker's secret and line it with a pie crust (Pillsbury is good) poor in filling; cover and crimp with 2nd crust, baste with a bit of egg, beaten with a tablespoon of water, sprinkle sugar. Bake at 425 for 15 minutes, turn oven down to 400, and continue baking for 45 minutes or until golden and bubbling. I wrap my crust edge with foil till the last 15 minutes of baking to prevent it from burning.