Bill Sirmon's Peaches and Cream Pie

8:36 AM, Jul 31, 2011   |    comments
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1 9 inch unbaked pie shell
2 pounds ripe but firm peaches, peeled, halved and pitted
½ cup sugar plus 2 tablespoons
3 tablespoons all purpose flour
¼ teaspoon salt
1/3 cup heavy cream
2 large egg yolks
½ teaspoon vanilla extract

1. Use frozen pie shell. If fresh or thawed, place in freezer for 20 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line chilled pie shell with 2 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights (or use dried peas - I do).

2. Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 tablespoons of sugar. Bake peaches on upper-middle rack until softened and juice is released, about 15 minutes. Flip and bake about 15 more minutes, until peaches are beginning to caramelize. Remove and cool 15 minutes.

3. Place crust on lower-middle rack at the same time that you place the peaches in the oven. Bake 15 minutes. Remove from oven and remove aluminum foil (and the pie weights - or peas). Place back in oven until light brown, about 5 minutes.
Then cool pie crust until peaches have been cooled 15 minutes.

4. Reduce oven temp to 325. Cut peaches into quarters. Arrange peaches in single layer on bottom of the pie crust. Combine remaining 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 about 45 to 55 minutes. Cool pie on wire rack for at least 3 hours. Enjoy.

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