This post is brought to you today courtesy of the peach tree in my parents’ backyard. 
For the past several weeks we have thoroughly enjoyed picking these lovelies and eating them to our hearts’ content. There is just something so satisfying about eating fruits/veggies from your own yard, don’t you think? (Or in this case, my parents’ yard.)
I think peaches are so pretty. I like having little photo shoots with them. They don’t move, or make weird faces, or make me resort to various forms of bribery like my kids do.
I like to pretend I’m a pioneer or something when I’m picking peaches and putting them into my cute little basket. No, really, I do. It makes me feel cool. But in reality I’m a big dork.
Still, I love peaches. I get sad when peach season is over.
I used these peaches to make more pies this year, but we ate them so fast that I forgot to take any pictures of the finished product. So these next 2 photos are from my baking escapades last September. And I used a graham cracker crust this year instead of the other kind.
I sort of combined my Grandma’s peach pie recipe with part of a friend’s pie recipe and it really turned out to be delicious. Want me to share the recipe? You betcha! I like to share.Delicious Fresh Peach Pie
**Depending on how big your pie crust is and how large the peaches are, you’ll probably have quite a bit of leftover peach filling and cream cheese filling. If you work it right, it could techically make 2 pies.
5 large peaches
**Depending on how big your pie crust is and how large the peaches are, you’ll probably have quite a bit of leftover peach filling and cream cheese filling. If you work it right, it could techically make 2 pies.
5 large peaches
1 cup sugar
3 T. cornstarch
3 T. cornstarch
1/2 c. water
2 T. butter
2 T. butter
1/2 tsp. almond extract
pie crust (either homemade or store bought–I just used what I already had, which was a graham cracker crust)
Take 2 peaches, slice them and then mash with potato masher or whisk. Combine in a pot with the sugar, cornstarch and water. Cook on med. heat until it thickens, then bring to boil for 1-2 minutes. Take off heat, then add the 2 T. buttter and almond extract, stir well and let sit. I like to let it cool down a bit.
In the meantime, make the cream cheese filling. YUMMMMM.
3 oz. cream cheese
pie crust (either homemade or store bought–I just used what I already had, which was a graham cracker crust)
Take 2 peaches, slice them and then mash with potato masher or whisk. Combine in a pot with the sugar, cornstarch and water. Cook on med. heat until it thickens, then bring to boil for 1-2 minutes. Take off heat, then add the 2 T. buttter and almond extract, stir well and let sit. I like to let it cool down a bit.
In the meantime, make the cream cheese filling.
YUMMMMM.3 oz. cream cheese
1 c. cream (I whipped it with my kitchenaid)
1/2 c. powdered sugar
1/2 c. powdered sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
Add sugar and flavorings to cream cheese and beat until smooth and fluffy. Fold in whipped cream. Spread evenly in pie shell. Chill.
Slice up the remaining peaches. Lay them on top of the cream cheese filling. Then add the cooked peach filling on top–bigger spoonfuls around the edge and then fill in the middle. Chill.
1/2 tsp. vanilla
Add sugar and flavorings to cream cheese and beat until smooth and fluffy. Fold in whipped cream. Spread evenly in pie shell. Chill.
Slice up the remaining peaches. Lay them on top of the cream cheese filling. Then add the cooked peach filling on top–bigger spoonfuls around the edge and then fill in the middle. Chill.
It’s actually pretty easy and really yum.
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Okay, you know how I shared that delicious chocolate zucchini bread recipe awhile ago? Another friend gave me a to-die-for chocolate zucchini CAKE recipe that literally melts in your mouth. And you don’t feel QUITE so guilty because of the zucchini in it, right??
Chocolate Zucchini Cake
2 eggs
Chocolate Zucchini Cake2 eggs
1 t. vanilla
½ c. milk
½ c. milk
2 ½ c. flour
¼ c. cocoa
¼ c. cocoa
1 t. soda
½ t. cinnamon
½ t. cinnamon
½ c. butter or margarine
½ t. baking powder
½ t. baking powder
½ c. oil
1 ¾ c. sugar
1 ¾ c. sugar
½ t. salt
2 c. graded zucchini
Mix the eggs & sugar together. Add all wet ingredients then add all dry ingredients.
1 c. milk chocolate chips
½ c. brown sugar
½ c. nuts (if desired)
Sprinkle the last three ingredients on top before you bake the cake. Bake at 325 degrees for 40 mins (may take a little longer).
2 c. graded zucchini
Mix the eggs & sugar together. Add all wet ingredients then add all dry ingredients.
1 c. milk chocolate chips
½ c. brown sugar
½ c. nuts (if desired)
Sprinkle the last three ingredients on top before you bake the cake. Bake at 325 degrees for 40 mins (may take a little longer).
Hooray for peaches and zucchini!
PS: If you can name the tune where my title came from, I will give you a gold star.
{ 12 comments… read them below or add one }
I would like to let everyone know that I have personally eaten both of these treats and they are DELICIOUS! You're so great Brooke, thanks for sharing.
Okay I am so jealous of your parent's peach tree and that you are eating peach by right now. NO FAIR!
Mmmmm… zucchini cake and peach pie – I love Labor Day in Utah
I have to agree about the peaches. We have been eating them for the past week or two many times a day and I'm still not tired of them. I'm sad that peach season is almost over. And I have to agree with you on the pioneer woman thing. I love having all of these fresh fruits and veggies in my kitchen. I told Dan today that it makes me feels like we're rich because any other time of the year we can't afford to have such bountious portions of all of these lovely fresh treats. Glad you enjoyed the cake. I think I need to make another one of those bad boys this week! Can't get enough. I like to freeze my shredded zuchinni into 2 cup ziplocks so I can make the cake throughout the year. Love it.
I enjoy a challenge.
Especially one that no one else has mentioned and I actually know the answer to. Thank you Presidents of the United States of America for coming up with a one-hit-wonder for all to enjoy. Millions of peaches, peaches for me, millions of peaches, peaches for free! 
Anywho, thank you for the mouth watering recipes Brooke! WOW I can't wait to try them out. You're such a nice sharing girl.
Jaclyn, that's a good idea, I need to freeze some of this zucchini, I have tons of it!
Emily McD–good job!
A gold star for you. What a random song for a one-hit wonder. I can't believe I still know that song after like 20 years! 
honey, "graded" is spelled "grated". . .
xoxo,
mom
unless, of course, your zucchini is "graded" A-Plus, triple plus!
LOL. I love the comments, the title and the recipes. Thanks you for all you do…
I like photoshoots with inanimate objects as well!!!
They look delicious…makes me excited for when my peach tree gets big!!! And now I'm going to have that song stuck in my head all day!!!!
I stumbled upon your blog after googling "pinkalicious party" and I saw the cute Pinko cards you made. Then I noticed Haylee Bean on your blog list. (She's a friend and old neighbor of mine ) and so I though I'd ask you: I'm doing a similar party for my 5 year old and wondered if you'd share the template if you still have it? I don't think I know PhotoShop well enough to make it myself. and yours was cuter than i could buy. Just let me know. My email is jennhaycock@yahoo.com
Thanks
Brooke! I made your delish peach pie recipe today, and am salivating here at the computer while it chills. Oh thank you, thank you, thank you for sharing it!