|Testing on a Ceramic Pie Plate|
Good Filling, Soggy Crust
It's a dessert I've never seen or had anywhere else. I'm not sure where I found the recipe, but I've had it in my database for years. I make it annually and it never fails to impress. Peaches go perfectly with cream, and in this recipe you include both in the pie. You'll note the recipe has no eggs in the cream. If you add eggs you end up with custard and this is not the taste you are expecting when you hear 'peaches and cream'. Of course, you can cut fresh peaches into a bowl and top with some sweetened heavy cream, and that too will be delightful. But if you want a pie that replicates this seasonal delicacy, try this recipe. You'll find yourself making it every year.
|Oven Proof Glass Pie Plate |
on a Pre-Heated Cookie Sheet
2 tablespoons milk (or water)
6-8 peaches -- about 2 pounds, for a deep dish pie pan
3/4 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1 cup heavy cream
1/4 teaspoon salt
1/2 lemon -- juiced
2 tablespoons butter -- sliced
1 teaspoon cinnamon
Preheat oven to 425 with a cookie sheet inside on lowest rack.
Make a pie crust using your usual recipe. Place the crust in a pie plate (glass preferred), and prick with a fork on bottom and sides. Line with parchment paper and add pie weights. If doing two pies do this one at a time using all of the weights in a single pie to prevent the crust from slipping down the sides of the pie plate. Pre-bake the crust for 5 minutes. Remove from oven and remove paper and weights. Let cool for 10 minutes. Lightly beat the egg with the milk or water. Paint the crust with a milk and egg mixture and return to the oven for 5 more minutes. These steps help to crisp and seal the crust. While the original recipe called for using an unbaked crust, I found no way to stop it from becoming soggy. This technique solves that problem.
Bring a large pot of water to a boil. Immerse peaches for 30 seconds to 2 minutes depending on ripeness of the peaches (the more ripe, the shorter the time); remove with a slotted spoon. Let cool briefly in an ice-water bath, then slip off the peach skins with your hands. If they will not come off use a potatoe pealer or knife to remove them. Pit and slice the peaches into a large mixing bowl.
Sprinkle peaches with a dash of salt and a juice from one-half lemon. Let stand in a bowl for 10 minutes to determine how juicy the peaches are. If a large quantity of juice is produced, drain before adding to pie shell and add cornstarch. If the peaches are not sweet, add some sugar.
Mix together sugar, flour, cornstarch, and salt. When well mixed, stir in the heavy cream. Place the peaches in the pre-baked pie shell and pour the cream mixture over peaches. Dot with butter and sprinkle with cinnamon.
Place the pie on the hot cookie sheet and bake at 425F for 15 minutes on the lower rack of the oven, then reduce oven temperature to 300 degrees and bake 60 minutes longer, until filling begins to set.
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