Of all the summer fruits and veggies, peaches have always been my favorites. Peach cobbler, peach crisp, peach smoothies, it doesn’t matter. If there are peaches in it, I’ll eat it. I waited until mid summer when they would be juicy and sweet to start my peach-a-thon and it was worth the wait.
This recipe is completely different than any peach pie I’ve made. The peaches are roasted and set in a custard filling. Roasting them before putting them in the pie gets rid of some of the natural moisture so the pie won’t be runny. If you skip this step there will be too much juice for your custard to set properly.
Peaches and Cream Pie
- 1 (9-inch) unbaked pie crust
- 2 pounds ripe but firm peaches, peeled, halved, and pitted
- 2 tablespoons plus 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup half and half
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Preheat oven to 375 degrees. Cover pie crust with foil and fill with dried beans or pie weights. Bake for pie crust in lower middle rack of oven until golden brown around the edges – about 15 minutes.
- Place peach halves cut side up on an foil-lined rimmed baking sheet and sprinkle with 2 tablespoons sugar. Bake peaches on upper-middle rack for 30 minutes. You can bake the peaches and crust and the same time.
- Remove crust from oven and carefully remove foil and weights. Remove peaches and let cool for 15 minutes.
- Turn oven down to 325 degrees. Cut peaches lengthwise into quarters and place in crust in a single layer.
- Combine remaining 1/2 cup sugar, flour, and salt in bowl. Whisk in cream, egg yolks, vanilla, and cinnamon until smooth. Pour mixture over peaches.
- Bake until filling is light golden brown and firm in center, 45 to 55 minutes. Cool pie for at least 3 hours on cooling rack.
- Serve and enjoy.
This recipe was inspired by Cooks Country Magazine – June issue.