Peaches and Cream Pie
Move over, Georgia! Chilton County, Alabama produces the tastiest, juiciest peaches you'll ever eat. Every year, I wait for the "peach" sign to go up at our local farm market and then I pounce on those early peaches. This pie takes the natural sweetness of fresh peaches and adds creamy custard for a soft, peachy-smooth dessert. And the bonus? It's easy to make.
Prep filling: 25 minutes
Bake: 38-40 minutes
Bake at: 350°
Makes: 6 servings
Pan: 6-inch pie plate
Difficulty: easy
Ingredients:
6-inch unbaked pie pastry
6 tablespoons (78g) granulated sugar
5 tablespoons (38g) all-purpose flour
Small pinch salt
1/2 cup heavy cream
1 large egg yolk
1/8 teaspoon ground cinnamon
1/4 teaspoon grated lemon zest
1 packed cup (225g) fresh, ripe peaches, peeled and sliced (1 1/2 medium peaches)
Directions:
Prepare pastry and chill in pie plate until needed.
Pre-heat the oven to 350°.
Combine the sugar, flour, and salt in a medium bowl and whisk to combine.
In a small bowl, whisk together heavy cream, egg yolk, cinnamon, and lemon zest.
Peel and slice peaches, measure with juice, and toss in flour mixture to evenly coat. Spoon peach mixture into pie crust and spread. Pour the cream mixture over the peaches. Use a spoon to gently move the peaches about so that some of the cream mixture trickles down.
Place the pie plate on a baking tray on the bottom shelf of the oven. Bake at 350° until the peaches are tender and the cream has made a soft custard around them, 38-40 minutes.
Remove pie to a wire rack and let cool to room temperature. Chill completely until the filling is slightly soft but set. Slice and serve.
Tips:
- To make a 9-inch pie, use 3/4 cup (152g) granulated sugar, 1/2 cup plus 2 tablespoons (75g) all-purpose flour, pinch salt, 1 cup heavy cream, 1 large egg, 1/4 teaspoon ground cinnamon, 1/2 teaspoon fresh grated lemon zest, 2 packed cups (450g) fresh, ripe peaches, peeled and sliced (3-4 medium peaches). Bake 38-40 minutes.