Wednesday Recipes--Peach Polka-Dot Pie

Summer, wonderful summer! I love all the fresh vegetables and fruit. Our neighbor works for a local produce company and brought home (and shared) some of the season's first South Carolina peaches. Yes, did you know our state produces more than Georgia does? Now, we're talking.

This pie, by the way, is from the Charleston Junior League, Charleston Receipts Repeats cookbook. So, local flavor and recipe--and also not at all what you expect when you hear peach pie!

Peach Polka-Dot Pie

Ingredients

1 9-inch pie shell, unbaked

4 large peaches, peeled, pitted, and halved (or sliced; I couldn't get neat halves since the peaches were so juicy)

1/2 cup blueberries

3/4 cup sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup whipping cream, unwhipped

1/4 cup slivered almonds

Directions:

1. Preheat oven to 350 degrees.

2. Place peaches cut side down in pierced pie shell.

3. Sprinkle blueberries over peaches.

4. Combine sugar, flour, cinnamon, and salt, mixing with a spoon (best to do in a small glass bowl so you can scrape in the end).

5. Stir in cream and pour over fruit.

6. Sprinkle almonds over top and bake at 350 degrees for about 45 minutes (ready when top barely jiggles).

7. Serves 6 to 8 with vanilla ice cream. :)

Note: By Mrs. William J. Bates (Cheryl Dangerfield) in Charleston Receipts Repeats.