Peaches and Cream Pie
If there is one thing that the mountains of Colorado are known for in the summertime, besides stunning views and herds of elk that could fill some of the small towns up here, it is the most incredible peaches.
Sorry, Georgia, but I’m afraid that Colorado is the real hotspot for peaches, especially if they come from Palisade, CO, located about 40 miles East of the Utah border.
Sweet, sour, ripe but not too gushy, and full of juice, Palisade, Colorado peaches are the definition of summertime gold and are eaten all around in towns like Glenwood Springs, Grand Junction, and Aspen.
Today, I am combining these golden glories with some cream and turning them into a delicious pie that you can enjoy at any time in the summer. And hey, this recipe is not just great for peaches, any ripe stone fruit like plums, nectarines, and cherries will be just as good.
This pie starts off with a simple pie crust that has a touch of distilled vinegar added, the vinegar adding a touch of tartness to balance out the sweetness of the pie, and the peaches themselves will be suspended in a custard made with heavy cream, sour cream, and eggs for a luscious, creamy texture that matches beautifully with the peaches.
Peaches and Cream Pie
Serves: 8 to 10
For the crust: (Note: if you’re short on time, you can certainly use a store-bought refrigerated pie crust)
1 1/4 cups of all-purpose flour, plus more for dusting
1 tablespoon of sugar
1/2 teaspoon of salt
1 stick of cold, unsalted butter, cut into cubes
1/2 teaspoon of distilled white vinegar
2 to 3 tablespoons of ice water
For the Filling:
3/4 cup of sugar
3 tablespoons of flour
A pinch of salt
1/2 cup of heavy cream
1/2 cup of sour cream
3 eggs
1 1/2 teaspoons of vanilla bean paste
1 pound of ripe peaches (3 to 4), pitted and cut into 3/4-inch wedges
Powdered sugar, for dusting
Step 1: Make the crust (skip this and the next step if using a pre-made crust)
Dump the flour, sugar, and salt into the bowl of a food processor, then pulse about 5 times to combine.
Add the butter, then pulse 4 to 6 times or until the butter breaks down into pea-sized chunks.
Add the vinegar and 2 tablespoons of the ice water, then pulse until a loose dough forms, adding more ice water if the dough appears too dry.
Dump the dough out onto a sheet of plastic wrap and use the wrap to bring the crumbs together into a disc. Wrap the dough completely, and chill in the fridge for at least an hour or up to overnight.
Chilling the dough will allow the gluten strands to relax for a tender crust and allow the flour molecules to hydrate, so the dough won’t crumble apart as you roll.
Step 2: Roll out the dough
Remove the chilled dough from the fridge and let it come up to room temperature for 10 to 15 minutes.
On a lightly floured surface, roll the dough into a 12-inch diameter. The best way to do this is to start the rolling pin in the center of the dough, moving the pin back and forth a few times, then turning the dough slightly.
Transfer the dough to a 9-inch pie pan, lifting up the sides of the dough to allow the bottom of the pan to be covered. Fold in any overhanging dough, then crimp the sides if desired.
Chill the dough for 30 more minutes.
Step 3: Bake the crust
Preheat the oven to 425 degrees. Line the crust with parchment paper, then fill with either baking weights or dry beans. This process is called blind baking, and it ensures a crisp pastry in the end.
Bake until the edges of the crust start to brown, about 15 minutes, then carefully remove the parchment and weights, then bake for another 5-10 minutes, or until the bottom of the crust is dry.
Remove the crust from the oven then lower the temperature to 350.
Step 4: Make the filling
In a large bowl, whisk together the sugar, flour, and salt until combined.
In a separate bowl, whisk together the cream, sour cream, eggs, and vanilla paste until smooth. Add that to the sugar mixture and whisk to combine.
Step 5: Bake the pie
Arrange the sliced peaches in an even layer on the bottom of the crust, then cover with the cream mixture.
Once the oven has cooled to 350, bake the pie until the custard is set on the edges, but still jiggly in the center, about 50 to 55 minutes. If you’re worried about the crust getting too dark, then you can cover the pie with aluminum foil before baking.
Transfer the pie to a wire rack, and allow to cool completely at least 3 hours, then chill until fully set.
Dust the top of the pie with powdered sugar, slice, and serve!
This just might be the ultimate summertime pie, the natural flavors of the peaches suspended in that creamy custard mix with that slight tang of the sour cream, and all of which is lifted by that crust as it makes its way to your mouth.
