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 to 40 minutes
Bake at: 350°F
Yield: 6 servings
Pan: 6-inch pie plate
Difficulty: easy
Ingredients
- 6-inch unbaked pie pastry
- 6 tablespoons (78 grams) granulated sugar
- 5 tablespoons (38 grams) 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 (225 grams after preparation) fresh, ripe peaches, peeled and sliced with juice (1 1/2 medium peaches)
Directions
- Prepare the pastry and chill it in the pie plate until needed.
- Preheat the oven to 350°F.
- Combine the sugar, flour, and salt in a medium bowl and whisk to combine.
- In a small bowl, whisk together the heavy cream, egg yolk, cinnamon, and lemon zest.
- Peel and slice the peaches, measure with the juice, and toss in the flour mixture to evenly coat.
- Spoon the peach mixture into the unbaked 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°F until the peaches are tender and the cream has made a soft custard around them, 38 to 40 minutes. Remove the pie to a wire rack and let it cool to room temperature. Chill the pie completely until the filling is slightly soft but set; slice and serve.
- Cover and store leftover pie in the refrigerator.
Tips
- To make a 9-inch pie, use 3/4 cup (152 grams) granulated sugar, 1/2 cup plus 2 tablespoons (75 grams) 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 (450 grams) fresh, ripe peaches, peeled and sliced with juice (3 to 4 medium peaches). Bake 38 to 40 minutes.