did you know that august was national peach month? i learned that fact the hard way-i had to make a peachy dessert for the cafe for each day of the month. hello, september!!! really, though, i had fun with it and came up with a couple worth sharing. one is the peaches and cream pie. lovely, creamy, vanilla custard poured over fresh, ripe peach slices and finished off with a crunchy, crumb topping.
many were baked over the course of the month. many were sold.
peaches ‘n cream pie
1 (9″) pie shell
3 cups sliced peaches-peel them first!
2/3 cups sugar
1/4 cup all purpose flour
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup half and half
1 batch of crumb topping-recipe follows
preheat the oven to 325. place the pie shell on a sturdy baking sheet, line it with parchment paper and fill it with 2-3 cups of dry rice or beans. bake until the bottom no longer looks shiny and wet but seems mostly opaque and the edges are lightly golden, about 20 minutes. remove from the oven and carefully spoon out the rice/beans and remove the paper. turn the oven up to 350.
to mix the filling, place the peach slices into the prepared pie shell and set aside. in a mixing bowl, whisk the sugar, flour and salt together. whisk in the eggs and vanilla and mix until completely combined. whisk in the half and half. pour the custard over the peaches and sprinkle the crumb topping over the pie evenly. bake until the crumb topping is evenly browned and the filling puffs up and the pie is somewhat firm in the center, 50-60 minutes. allow it to cool completely before slicing for the best looking slices.
1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons unsalted butter, cold and cut into cubes
combine the ingredients in a bowl and using a pastry blender or a fork, cut the butter into the flour and sugar until it resembles coarse meal.
just one more reason i made so many of these pies-my coworkers. when they like the desserts, many more get sold. go kaylin!