Peaches and Cream Pie
(from Bethany’s recipe box)
Serves 8
Use your favorite pie dough or our Single-Crust Pie Dough recipe. Keep an eye on the peaches at the end of their baking time to ensure that they don’t scorch.
Source: Cook’s Country
Categories: Desserts
Ingredients
- 1 (9-inch) unbaked pie shell (see note)
- 2 pounds ripe but firm peaches, peeled, halved, and pitted
- 2 tablespoons plus 1/2 cup (3 1/2 ounces) sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
Directions
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Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line chilled pie shell with two 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights.
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Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 tablespoons sugar. Bake peaches on upper-middle rack until softened and juice is released, about 30 minutes, flipping halfway through baking.
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Place crust on lower-middle rack and bake until edges are lightly browned, about 15 minutes. Remove crust from oven and carefully remove foil and weights. Continue to bake until bottom of crust is light brown and peaches are caramelized, about 5 minutes. Cool crust and peaches for 15 minutes.
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Reduce oven temperature to 325 degrees. Cut peaches lengthwise into quarters. Arrange peaches in single layer over crust. Combine remaining 1/2 cup sugar, flour, and salt in bowl. Whisk in cream, egg yolks, and vanilla until smooth. Pour cream mixture over peaches. Bake until filling is light golden brown and firm in center, 45 to 55 minutes. Cool pie on wire rack for at least 3 hours. Serve.