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Peaches & Cream Pie

  • Post category:Desserts

The main character in my book, The Essence of Shade, received the highest bid for this pie at a church auction. Peaches & Cream pie made with whipping cream instead of the traditional cream cheese. Look for juicy, ripe peaches in the summer. Fabulous!

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In my book, The Essence of Shade, the main character received the highest bid for this pie at a church auction. Peaches & Cream pie is made with whipping cream instead of the traditional cream cheese. Look for juicy, ripe peaches in the summer. Fabulous! 

Course Dessert
Servings 8

Ingredients

OIL-BASED PIE CRUST

  • 2-1/2 cups flour, all purpose
  • 1 tsp. salt
  • 3/4 tsp. sugar
  • 2/3 cup vegetable oil
  • 6 TBSP. milk, skim or low fat

FILLING

  • 5 cups peeled, sliced peaches
  • 1 tsp. lemon juice
  • 3/4 cup sugar
  • 3 TBSP. flour
  • 3/4 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1/2 cup whipping cream
  • 1 TBSP. butter
  • 1 egg white, beaten
  • 1 tsp. sugar

Instructions

PIE CRUST

  1. Whisk together the flour, salt, and sugar.  Measure the oil in a measuring cup and add the milk.  Do not stir.  Make a well in the center of the flour and pour in the oil mixture.  Mix with fork just until everything is combined.

    Divide the dough in half.  Place 1/2 dough between two sheets of waxed paper and roll out into a circle.  Remove the top half of the paper and place a 9*inch pie plate over the dough, centering it.  Place your hand under the bottom sheet of wax paper and flip the plate over.  Crimp the dough around the edges.

    Roll out the second half of the dough and set aside.

FILLING

  1. Preheat the oven to 425 degrees F.

    In a large bowl, combine the peaches and lemon juice.  In another bowl, mix together the sugar, flour, cinnamon, and salt.  Stir together the vanilla and cream, then pour into the sugar-flour and mix well.  The mixture will be thick.  Pour the mixture over the peaches and toss gently until combined.

    Pour the peaches into the pastry lined pie pan.  Scatter pieces of the butter over the top of the filling, then add the second sheet of rolled pie crust over the top.  Crimp edges together.

    Prick the top of the pie crust with a fork, about 5 times across the top.  Beat the egg white and brush over the top of the pie crust.  Sprinkle with a teaspoon of sugar.

    Cover edges of the crust with foil to prevent over-browning.  Place in the oven and cook for 15 minutes.  Reduce heat to 350 degrees F and bake another 45-50 minutes.  Cool before serving.

Recipe Notes

This recipe was adapted from the Peaches 'n' Cream Lattice Pie recipe found at www.tasteofhome.com.