It was way over due for the gang to all get back together. Now that we are all back in town the girls and I are looking for any excuse to plan something fun. We started talking about what we wanted to do for the fall months and I was inspired by my visit to snag some peaches from the peach truck. So, I threw out the idea of getting tougher with my Aunt Judy, and learning how to make her moms famous pie, “Aunt Sa’s Peach Pie.”
Often when we get together its for brainstorming sessions, work, or photo shoots. This was a really nice treat to be able to chill, make something fun, and get to enjoy each others company. We made a mess, laughed a lot, and made some awesome pie. There might have also been some champagne involved. What?! Like we need an excuse to pop a little bubbly ha!
I feel like I should give a little family tree breakdown. My grandmother had 5 siblings, they were all very close. Aunt Sa was her sister. Her daughter’s are Judy and Sarah Jane, or to me Aunt Judy and Aunt Jane. They are my moms first cousins, but more like sisters!
Aunt Sa’s Peach Pie:
Ingredients:
Stick butter
8 ounce cream cheese
Sugar
Self rising flour
Heavy whipping cream
Vanilla
Very ripe peaches
First, peels some very ripe peaches.
Set butter out to bring to room temp.
Use butter first to grease a pie dish.
Next, mix a stick of butter, 8 ounces cream cheese, a half a cup to a cup of sugar, a cup and a quarter of self rising flour.
Use your hands to mix and put into a pie dish. You will not press it in like a pie crust, but instead it will look more like a cake. Bake on 350 for 25 to 30 min. Let the crust chill in the fridge for a few hours.
Take your bowl full of peaches, add a little water if they are not juicy enough. Then add about a cup of sugar in them. Stir the mixture then chill in the refrigerator.
Chill your bowl before you begin to create the whipped topping. Put 1 pint of heavy whipping cream in a bowl, and whip on medium speed. Add sugar in to the whipping little by little. Then, add a few drops of vanilla for flavor. Put the whipped topping in the fridge to chill.
Take a knife to the edges and create a little space between crust and pie dish. Spoon your peach syrup mixture over top of the pie crust. Let the juices seap down to soak the crust.
Then apply the whipped mixture over the entire top of the pie. Let the pie chill overnight, or if you just can’t wait, 2-3 hours.
xx
CTS
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