Tomorrow is the last day of August, everyone is screaming about PSLs, and I’m over here like:
I *refuse* to acknowledge that summer is coming to an end. It’s 78 degrees and I’m going to an outdoor concert tonight. It’s 100% still summer in my mind. And for that very reason, I’m eating every summer fruit I can get my hands on—including peaches.
Let me clarify…I’m eating these in pie form (duh).
While fall is peachy and all…we have plenty of weeks of
horrible freezing winter chilly weather ahead of us. Let’s enjoy the last bit of warmth while we can. So grab some peaches, and get to work.
I’ll be at the beach (with a peach) if you need me.
Perfect Peaches & Cream Pie
2 tbsp sugar
1/4 cup packed brown sugar
3/4 cup rolled oats
1/3 cup all-purpose flour
1/4 tsp kosher salt
1/8 tsp cardamom
1/8 tsp allspice
1/8 tsp cinnamon
4 tbsp unsalted butter, cut into 1/2 inch pieces
1 lb fresh ripe peaches (enough for 2 cups sliced)
2 tbsp fresh lemon juice
2 tbsp granulated sugar
1/2 cup packed light brown sugar
1/4 cup cream cheese, softened
1/2 cup sour cream
1/4 tsp allspice
1/4 tsp kosher salt
1 large egg
Make the crumble crust: Preheat oven to 350 degrees. In a medium bowl, stir together all dry ingredients for the crumble. Add butter and rub into the dry ingredients with your fingers until the butter is incorporated with a few chunks remaining. Press the mixture evenly into your pie pan. Place in freezer until the crust is solid, about 15 minutes, then bake for 18-20 minutes. If your crust slumps or cracks while baking, gently push the crumble back into place while hot with a kitchen towel. Cool before filling.
Peel the peaches: Bring a large pot of water to a simmer. Have ready a large bowl of ice water. Score an X into the bottom of each peach, then drop into the simmering water for 30 to 60 seconds. Remove and immediately place into your ice water. When the fruit has cooled slightly, the skin should slip off easily.
Slice peaches into 1 inch slices (don’t slice too thin!) and add to a large bowl. Sprinkle with lemon juice and granulated sugar.
Make the filling: Preheat oven to 325 degrees. In a medium bowl combine the brown sugar and cream cheese. Blend until smooth. Mix in the sour cream, allspice and kosher salt, and stir in the egg.
Pour a thin layer of the custard into your prepared crumble crust. Starting from the center, arrange the peach slices in a spiral pattern. Pour your remaining custard mixture over the top.
Bake pie on the middle rack of the oven for 25 minutes, then rotate the pie 180 degrees. Cook for another 10 to 15 minutes.The pie is done when the outer 2 inches are set but the center sill wobbles slightly. Be careful not to overbake or the custard can separate. The filling will continue to cook and set after the pie is removed from the oven.
Allow to cool completely on a wire rack, about 1 hour. This pie tastes delicious at room temperature or chilled in the refrigerator.
But more importantly: put on your sunglasses, pretend it’s summer forever, and enjoy the peachy goodness.
Recipe adapted from the lovely Four & Twenty Blackbirds Pie Book.