Peach Cream Pie

Have you ever heard of Elberta peaches? If you’re one of the small group of people that hunts for this peach in August, to make the perfect pie, then you already know how special this variety is. We introduced this variety this year, with a warning that it’s the most delicate peach we know of. It’s not one you’ll find in stores, because, as Farmer Gene says, “It’s so delicate, if you just look at it it will bruise.” My response was,

“Wow, sounds like me.” It’s like the emotionally sensitive peach.

This peach is not expected to look perfect, nor is it any less valuable than the other peaches in spite of its outer imperfections. If anything it’s like the golden peach. After making a pie with them myself, I can tell you I love this variety as much as all the expert peach pie makers now.

Here’s what I did to make the pie.

Depending on your personal diet choices, you can use coconut cream, macadamia nut cream, or mascarpone cheese for the filling.

I cooked a pound of chopped peaches, with a little less than 1/4 cup of LSG creamed honey, and 1/4 tsp. vanilla. You can double that, by adding more peaches to your order in our store. Once it’s cooked and then cooled down you can swirl it in with your cream.

Use your choice of crust. I crushed some organic oat coconut sugar cookies I found at the store, and you can mix that with butter or coconut oil so it sticks together.

Top it with seasonal fruit, and that’s it! I also let my peach slice garnish soak in some creamed honey before I put them on as a topping.

It’s a very simple, and fun treat to make! My Son loved it, and that’s saying a lot!