Old Fashioned Peach Cream Pie

When I moved to Southwest Michigan, I did it for several reasons, the number one being its close proximity to Chicago, where The Chopping Block is based. I love Chicago, but I also longed to live in a more agricultural and rural area, an area more like where I grew up.

I enjoy foraging for mushrooms, growing my own tomatoes and having enough space to put them up for the winter, not to mention enjoying local spirits at any one of the many amazing breweries, distilleries, wineries and bars here. I love to dine in top-notch regional and local restaurants, shop at eclectic merchants and enjoy a mix of local and international culture. So, I wanted to live in more rural place but also one informed by the city. Southwest Michigan has an abundance of everything I love: fresh air, open water, seasonal produce all served up by an eclectic mix of locals and city transplants.

If you have read any of my blogs, you may know I am from Iowa originally, so I knew moving to Southwest Michigan would spur regular visits from family. Southwest Michigan is a tourist area for Chicagoans so we are lucky enough have friends who love to vacation here. One of the most amazing coincidences is that one of my dearest friends in the world, Josh Margolis, who is also a chef, happened to marry someone who was born and raised 30 minutes from here. So at least once a summer, Josh and Drew fly from New York or San Francisco to visit Drew’s parents and to see me and my wife, Jennifer.

On one of these visits, Drew asked Josh to make a blueberry cream pie, one for us and one to take to his parents. This isn't just any pie but the pie that Drew's family grew up eating. I had all kinds of ideas about what this pie would be like but ultimately, I had never experienced anything like it. It is so light and simple, truthfully one of the simplest pies to assemble I have ever seen.

This is truly an old-fashioned pie, but what defines that? This pie isn’t over thickened. Most people think pies are supposed to stand up firm when you cut into them, but in truth, they should be a little lose. They shouldn’t be watery, but they should spread when cut to some degree. Most pie recipes these days are much stiffer. It is lightly sweet and spiced. A long time ago, sugar and spices were more expensive and so they were used more sparingly.

Red Haven Michigan peaches

When I was recently gifted a big load of peaches by some friends, I thought this would be an excellent recipe to adapt to peaches. You will see Drew’s grandmother’s original recipe for blueberry in the photo above. I have adapted it slightly because peaches have a higher moisture content than blueberries.

Old Fashioned Cream Peach Pie

Scroll down for a printable version of this recipe

Yield: One 8” pie

Filling Prep Time: 20 minutes

Bake Time: 45 Minutes

1 8” unbaked pie crust

3 cups peaches, peeled, pitted and diced

1/4 cup flour

1/2 cup sugar

1/4 teaspoon salt

1/3 teaspoon cinnamon

3/4 cup heavy cream

Step 1: Pie Crust

Feel free to purchase a pre-made pie crust for one of the quickest pies you could ever make! You can also see our recipe and video for how to make the perfect pie crust from scratch.

Step 2: Prepare Filling

Place peaches in a mixing bowl and sift flour over the peaches, mix until evenly coated.

Stir in sugar, cinnamon and heavy cream.

Pour filling into prepared pie crust.

Step 3: Bake

Place pie onto a parchment-lined sheet pan. The sheet pan is a precaution so you don’t knock the crust off the pie when you take it out of the oven and to catch any spills.

Bake the pie for 1 hour at 350 degrees. You want to see what I call a cohesive jiggle which indicates it is done. 

Let the pie cool at least an hour for it to set before slicing.

I hope you enjoy the bounty of the season wherever you are. If you are interested in learning more pie techniques, we have a brand new menu for our Fall Pie and Tart Boot Camp. Join us on Sunday, September 25 at 10am at Lincoln Square and work with our pastry chef to make: 

• Individual Maple Cream Pie
• Roasted Root Vegetable and Ricotta Galette
• Spiced Apple Hand Pies with Bourbon-Cider Glaze
• Fig Jam and Frangipane Tart with Balsamic-Poached Figs