The Season Is Just Right For Creamy Peach Pie

Darl Christen of Snohomish wrote: "I have lost my best peach pie recipe, cut from your newspaper a few years ago. I've checked out the cooking section every week this summer, hoping that you'd reprint it during peach season (you should). I believe that it was called Creamy Peach Pie. It consisted of a fairly typically filled peach pie, with one cup or so of whipping cream poured over before baking. I always received raves, and it was so easy."

Christen isn't alone in praise for this pie. Since the recipe first appeared in 1982 it has been reprinted by request in 1987 and 1989. Surely that must qualify it for the Pie Hall of Fame. And we're pleased to repeat it for you while fresh Washington peaches are at their best.

By Request is a feature that helps readers get recipes for favorite dishes they have enjoyed at restaurants, and to locate recipes they have heard about or lost. Write to: By Request, c/o the Food Department, The Seattle Times, P.O. Box 70, Seattle, WA 98111. ------------------------------------------------------------------- Creamy Peach Pie

8 servings

One 9-inch single unbaked pie shell

4 cups fresh peeled and sliced peaches

3/4 cup sugar

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 cup whipping cream

1. Prepare shell and peaches.

2. Combine sugar, flour, salt and nutmeg. Add to the peaches and toss lightly. Turn into pie shell. Pour whipping cream evenly over top.

3. Bake in a preheated 400-degree oven for 35 to 45 minutes or until firm and golden brown on top. Chill for several hours before serving.

Data per serving Calories 281 Protein 3g Fat 17g Carbohydrates 31g Sodium 155mg Saturated fat 8g Monounsaturated fat 6g Polyunsaturated fat 2g Cholesterol 42mg