Editor’s Note: The original recipe featured in the Old Bridge Cookbook calls for a regular 9-inch pie shell, but some of our readers say they prefer to use a deep dish pie shell for extra room.
2 tablespoons butter
One 9-inch pie shell, unbaked
3 cups peaches, peeled and sliced
⅔ cup sugar
¼ cup flour
¼ teaspoon nutmeg
1 cup cream
Preheat oven to 425°. Cut butter into small pieces and dot pie shell with butter. Cover with peaches. Combine sugar, flour, and nutmeg. Stir in cream. Pour over peaches. Bake for 35 to 40 minutes. Chill before serving.
print it
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
