Growing up in New England, our growing seasons have always been pretty short. Therefore my mom would spend the last weekends in August picking fruits and vegetables, then canning and freezing them so we could make them last through the long winters.
My favorite thing to harvest late summer, has always been native peaches. They are typically smaller, not quite as juicy, but every bit of delicious as those larger ones found in the southern parts of the country. As soon as those peaches were ripe, mom would bake us peach cobbler served with ice cream, and then the rest of her peaches were always used in her famous peach jam. I always thought the jam was best before it made it’s way in to the jars, eaten warm with a spoon… no toast needed!
As much as I love the memories of canning with my mom as a little girl, I am not much of a canner myself. So instead of taking my fruits and putting them into jams and jellies, I opt for baked treats.
This pie is made with a basic all butter pie crust filled with a bit of spice thanks to the cinnamon. The center is a sweet, rich, creamy custard, paired with tart native peaches and a bit of thyme. Great served warm or cold (though I prefer room temperature!)
Today I am guest posting for my friend Marnely over on Cooking With Books. Head on over to her blog for the full recipe.