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Peaches & Cream Pie (Would you like crust with that?)

This "pie" with fresh peaches, baked in a creamy mixture is a beautiful pie dessert. I had leftover peaches and made this recipe in ramekins-- without a crust. While the pie was delicious, I LOVED the ramekins of baked peaches and the cream filling. Either way, crust or not crust, you can't go wrong. I kicked things up a couple more notches, by making a Creme Anglaise and a Raspberry Coulis sauce. That's totally optional, but a beautiful presentation.
Course Dessert
Cuisine American
Keyword Peach Pie
Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Servings 8
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 1 9-inch unbaked pie shell
  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.