Peaches are one of the sweetest signs of summer, and this Peaches and Cream Pie takes the cake.
Peaches and Cream Pie
Capture the flavor of peaches and cream in this unconventional pie.
- Basic Pie Crust (recipe follows)
- 1 large egg, lightly beaten
- 1 teaspoon water
- 1 cup whole buttermilk
- ½ cup heavy whipping cream
- 4 large egg yolks
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 6 medium peaches, peeled, pitted, and sliced
- Peach Whipped Cream (recipe follows)
- Preheat oven to 325°.
- On a lightly floured surface, roll Basic Piecrust to ⅛-inch thickness. Transfer to a 9-inch deep-dish pie plate, and gently press into the bottom and up the sides. Trim or crimp edges as desired. Refrigerate 20 minutes.
- Place a piece of parchment paper in the bottom of piecrust, letting ends extend over edges. Add pie weights or dried beans, and bake 20 minutes. Carefully remove paper and pie weights. In a small bowl, combine egg and 1 teaspoon water. Brush crust edges with egg wash. Bake 10 minutes more.
- Meanwhile, in a medium bowl, add buttermilk, cream, egg yolks, sugar, flour, salt, and vanilla; whisk to combine.
- Arrange peaches in crust, and pour buttermilk mixture over peaches. Bake until center is firm, about 1 hour. Let cool 1 hour, and serve with Peach Whipped Cream.
Peach Whipped Cream
- 2 peaches, peeled, pitted, and sliced
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- In the container of a blender, add peaches; process until smooth.
- In a medium bowl, combine cream, peach purée, and sugar, and beat at high speed with a mixer until stiff peaks form. Cover, and refrigerate until ready to serve.
Yields: 1 Piecrust
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- ¾ cup cold unsalted butter, cubed
- 1 large egg
- 2 tablespoons cold water
- In a large bowl, sift together flour, sugar, and salt.
- In the work bowl of a food processor, add flour mixture and butter; process until flour resembles coarse crumbs, about 45 seconds.
- Add egg and 2 tablespoons water; process until dough forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate 30 minutes or up to overnight. Remove from refrigerator 15 minutes before rolling.