1 pie crust
1/2 c. turbindo sugar (plus 1/4 c. or so for the top)*
1/2 t. ground fresh nutmeg (totally worth it for this pie)
1/2 c. cream
3 T. flour
3 1/2 c. fresh peach slices
1/2 c. blueberries
Preheat the oven to 400F. Cover a cookie sheet with aluminum foil.
Mix the cream, sugar, nutmeg, and flour together until blended. Slice the peaches, putting them in the cream mixture to keep them from turning brown. Fill the pie crust with the mixture, then top with the blueberries.
Put the pie on top of the cookie sheet. VITALLY IMPORTANT! Pie juice can be harnessed but never fully restrained!
Bake for about 30 minutes, or until the peaches “give” but are not mushy. Remove from oven. Heat the broiler. Sprinkle the remaining sugar on top of the pie and slip it under the broiler for a minute or two to brown/crystallize the sugar on top of the pie.
Let the pie cool down.
No, really, let the pie cool down.
Yeah, burned your finger, didn’t you? Just LEAVE IT ALONE!
Serve with real whipped cream.
*Why? Because it gives the pie just a little bit of a caramel taste.