Monday, August 9, 2021

Rosie Makes A Peach Pie.


I have a plethora of peaches.
I've made peach ice cream.
I've made peach galettes.
I've made peach pockets (stuffed wontons).
And I'm not running out of ideas.
Today, I'm making a peach custard pie.

Peach Pie
3-4 cups pealed and sliced peaches (5-6 peaches)
2/3 cup sugar
2 TB flour
1/4 tsp salt
2 eggs
1/2 cup sour cream
1/2 cup cream
1 tsp vanilla
 grated nutmeg
turbinado sugar
1 pie crust

Bake pie crust at 450° for 5 minutes.
Remove from oven and  reduce heat to 350°.
In medium bowl, mix sugar, flour, and salt.
Whisk eggs, sour cream, cream, and vanilla into the dry ingredients, 
mixing until well-blended.
Places peaches in bottom of partially baked crust.
Pour custard mixture over peaches.
Grate fresh nutmeg over top
and sprinkle with turbinado sugar.
Bake pie at 350° for about 55 minutes,
until custard is just set, but still a little jiggly.
Rotate pie halfway through baking,
tenting edges if crust is getting too brown.

Have your ingredients measured and ready to go.
I have sugar, flour, and salt mixed.
Eggs ready.
Sour cream, cream, and vanilla measured.

Peaches sliced and measured.

Pie crust edges crimped.
Bake it at 450° for 5 minutes.

Whup the eggs.
Beat in the cream, sour cream, and vanilla.

Whisk wet ingredients into dry mixture.

Layer peaches in partially baked pie crust.

Pour custard mixture over peaches.

Grate fresh nutmeg 
and sprinkle turbinado sugar over top.
I always place filled pies on a baking sheet,
just in case my pan runneth over.

Bake until perfect.

Let cool a bit.
Pie needs to sit a while to set.

Slice and serve (slightly warm)
 with deliciously whipped cream
(or ice cream),
And with a sprinkling of cinnamon and turbinado sugar.


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