Too many peaches? Make Peaches & Cream Pie

28 Aug

Came home one day last week with a gorgeous 3 L basket of Ontario peaches. I was looking forward to a week of juicy, sunny delight. However, the following day brown spots appeared on several of the fuzzy, rosy-hued fruit.

Perfectly ripe Ontario Freestone Peaches.

Perfectly ripe Ontario Freestone Peaches.

When the Orchard Goddess gives me rapidly ripening peaches, I pull out the recipe for Peaches and Cream Pie. I first enjoyed this pie at my sister-in-law Jane’s table. It’s a single-crust pie with a filling of fresh peaches combined with sour cream and crowned with a dusting of brown sugar melted under the broiler.

Peaches and Cream Pie

Peaches and Cream Pie

Jane got the recipe from my sister Sharon. Sharon reports she received the recipe from her friend Betty who found it in an issue of — quelle suprise — Canadian Living Magazine many years ago. The Test Kitchen at Canadian Living must be responsible for 70% of the finest recipes used by women North of the 49th Parallel!

I have admitted more than once that I’ve had zero luck making pie crust, so I used a  single Tenderflake All Vegetable Shortening Deep dish pie crust. Follow the directions on the box to prepare the crust. I popped mine into a glass pie plate from the flimsy aluminum pan it’s sold in. When thawed after 15 minutes, gently press the crust into the sides of the larger plate.

To make this recipe more Single Savvy, next time I’m going to try making the recipe as tarts (I can eat only so much pie in a week). First I need to research how well a custard-like filling will freeze. Might anyone know the answer to that question?

Sliced, juicy peaches + unbaked deep dish pie shell.

Sliced, juicy peaches + unbaked deep dish pie shell.

PEACHES AND CREAM PIE                                                          Serves: 6

Ingredients:

  • 1                                       unbaked pie shell, preferably deep dish
  • 3 cups (750 mL)            peeled and sliced peaches (6 – 8 peaches)
  • 1 cup (250 mL)              full fat sour cream
  • 3 Tbsp (45 mL)              all-purpose flour
  • pinch                                cinnamon
  • pinch                                salt
  • 1/2 cup (125 mL)           white granulated sugar
  • 1/4 cup (65 mL)             packed brown sugar

Instructions:

1.    Preheat oven to 425 F (220 C).

2.    Put sliced peaches into the prepared, unbaked pie shell.

Salt, white granulated sugar, cinnamon, all-purpose flour, full-fat sour cream.

Salt, white granulated sugar, cinnamon, all-purpose flour, full-fat sour cream.

3.     In a small bowl, mix together the sour cream, white granulated sugar, flour, salt and cinnamon. Pour the cream mixture over the peaches, covering them. Smooth using the back of a large spoon.

Pour cream mixture over peaches, smoothing to cover the surface.

Pour cream mixture over peaches, smoothing to cover the surface.

4.     Bake the pie for 15 minutes at 425 F, then reduce heat to 350 F (175 C). Bake an additional 30 – 35 minutes until the filling sets and no longer jiggles when you lightly shake the pie plate. Remove from the oven.

Bake until filling no longer jiggles.

Bake until filling no longer jiggles.

5.     Set oven to Broil and move an oven rack to about 4″ below the broiler.

6.     Sprinkle the top of the baked pie with the brown sugar.

Sprinkle top with 1/4 cup brown sugar.

Sprinkle top with 1/4 cup brown sugar.

7.     Place pie under the broiler (with oven door ajar) just until the brown sugar has melted. Watch the pie carefully and remove it from the broiler before you can smell the sugar. You will still see some unmelted sugar grains.

Broil, watching carefully, just until brown sugar melts.

Broil, watching carefully, just until brown sugar melts.

Serve the pie warm or cold. Whipped cream is not necessary, but would make a lovely presentation garnished with berries.

A seasonal treat to share with friends or family.

A seasonal treat to share with friends or family.

To my mind, Peaches and Cream Pie is best served warm the day it’s made and shared with friends or family.

Fresh slices of peach baked in a creamy custard-like filling.

Fresh slices of peach baked in a creamy custard-like filling.

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4 Responses to “Too many peaches? Make Peaches & Cream Pie”

  1. cynniebuns August 4, 2014 at 5:13 pm #

    Your pie looks good!! Try half lard/half butter for pie crust. Lard makes the crust really flakey. Give my pie dough recipe a whirl; if you not confident, use Vodka in the egg-wash. If you are making tarts in muffin pans, they ARE very difficult to come out clean. I would use cupcake liners.

    • Susan at Savvy Single Suppers August 4, 2014 at 11:59 pm #

      Thanks for the pastry advice, Cynthia. If I am feeling particularly brave some day, I will give homemade crust a whirl. I have made my own crust for a rustic tart and it turned our better than I could have dreamed. I may still conquer the crust . . . some day!

  2. Susan at Savvy Single Suppers August 29, 2013 at 2:37 pm #

    Thanks for the nod to my blog, folks. Bet you are aghast I don’t make my own pie pastry!

Trackbacks/Pingbacks

  1. Desserts from Fall Fruits – 1922 | Old Fashioned Homemaking - August 29, 2013

    […] Too many peaches? Make Peaches & Cream Pie […]

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