Christina Miller's Peach Cream Pie

Christina Miller has always lived in the past. Her passion for history began with her grandmother’s stories of 1920s rural southern Indiana. When Christina began to write fiction, she believed God was calling her to write what she knew: history.

Bethany College of Missions graduate, pastor’s wife, and worship leader, she lives on the family’s farm with her husband of twenty-eight years and Sugar, their talking dog.

Christina's Latest Book Release: Counterfeit Courtship

Returning home, Confederate hero Colonel Graham Talbot faces his toughest battle yet—avoiding the marriage-minded young ladies in town vying for his attentions. With a stepmother and orphaned niece to support, the penniless soldier has no intention of marrying. Neither does the woman he once loved, his next-door neighbor Ellie Anderson. But Ellie has a proposal of her own: a pretend courtship to keep their unwanted admirers at bay. 


Ellie's unpredictable childhood left her determined to safeguard her independence—and her plantation. Blaming herself for driving Graham away to war, she devises a plan to help them both. But when it goes awry, Ellie will face a choice: save her beloved property…or trust in a relationship that's becoming undeniably real. Buy the book HERE. 

Christina's Peach Cream Pie

3 large peaches, cubed

2/3 cup sugar

3 tablespoons flour

1 cup heavy cream

½ teaspoon vanilla

Place peaches in unbaked pie shell. Mix flour and sugar; sprinkle over fruit. Add vanilla to whipping cream and pour mixture over fruit. Gently use your fingers to mix. Bake at 350 degrees for one hour. Edges should bubble.

(Any fruit is good in this pie, especially blueberries and raspberries. If using apples, shred them and decrease sugar to ½ cup, flour to 2 tablespoons. Then increase cream to 1-1/2 cups and sprinkle cinnamon over top.)