Let me be forthright; I have very broad standards when it comes to peach pies. Any homemade and completely baked (or half-baked for that matter) peach pie is a good peach pie. If there’s a crust and peach in the thing, I’ll gladly eat it, and chirp, “That was awesome!” Serve it a la mode, I may just tremble. Don’t get me wrong, I can certainly ascertain a great peach pie from a lesser tart, but I would be remiss if I missed an opportunity to sample peach pie merely on the supposition that it might (yes, ‘might’) be mediocre. When it comes to peach pies (and pies in general) I’m a risk taker.
That said, there is one peach pie that holds court in a pie plate like no other (at least for me) a crust-bound, peaches-and-cream construct that serves up happiness in every slice. When dairy makes out with summer sweet fruit in a tent of dough, good things happen.
RECIPE: Peaches ‘n Cream Pie
- Pie dough, double crust
- 1 egg
- 1 cup cream
- 5 cups peach slices
- 3/4 cups sugar + 2 Tablespoons for dusting top crust
- 1/4 cup flour
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- 1 teaspoon almond extract or amaretto (optional)
- Preheat oven to 4oo degrees
- Prepare dough, one part for pie plate, one part for top crust
- Slice peaches (skin-on works for me), place in mixing bowl.
- In separate bowl, whisk egg, cream, sugar, nutmeg, extract and flour
- Pour cream mixture over peaches, mix well
- Put peach mixture in pie plate of well-chilled dough.
- Dot with butter.
- Use slotted spoon in case too much liquid.
- Use all your peaches, and all liquid unless the amount would over fill the pie dish.
- Cover with vented top dough, crimp edges
- Brush top with a little leftover cream, and dust with 2 tablespoons sugar
- Bake on middle shelf for 15 minutes
- Reduce heat to 375, bake for another 30-40 minutes or until center bubbles and top crust is firm.