Sunday, August 2, 2015

Peach Custard Pie

For the last 2 weeks or so we've been eating lots of peaches at home.  We eat them mostly fresh and in smoothie, but of course I have to make them into a dessert.  I've also felt like making pie all summer long, so naturally I looked for pie recipes. 

I have a book called Pie by Ken Haedrich, which is one of my favorite baking books, where I've made several pies previously.  His recipe for basic pie crust uses vegetable shortening which I don't mind at all, but if all-butter crust is preferred, I've made one for my Marionberry pie.  Even though it's for a double crust, one half dough could simply be freeze for up to a month.  The book is pretty extensive in all kinds of pies and has chapters on what to bake with corresponding fruits for each season.

What I think about this pie is that it satisfies both my likes, custard and fresh fruit.  The peaches need to be peeled for this pie which I grumbly did but appreciated when I bit a slice.  The crumb topping gives it a wonderful crunch, without a doubt this is all I want from a summer pie!

Peach Custard Pie

Makes 8 to 10 servings

1 recipe Basic Flaky Pie Pastry, Single Crust or store-bought pie crust

1 cup full-fat sour cream
3/4 cup sugar
3 large egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
4 large ripe peaches, peeled, pitted, and thickly sliced

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces

If you haven't already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.

On a sheet of lightly floured waxed paper, roll the pastry into a 13-inch circle with a floured rolling pin.  Invert the pastry over a 9 1/2-inch deep-dish pie pan, center and peel off the paper.  Tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge.  Place in the freezer for 15 minutes.  Preheat the oven to 425F.

In a large bowl, whisk together the sour cream, egg yolks, flour, and vanilla until smooth.  Set aside.  Arrange the peach slices in the chilled pie shell in tight, concentric circles.  You don't have to make it look perfect, just relatively neat.  Slowly and evenly pour the sour cream mixture over the peaches.  Gently shake the pan to help the mixture settle between the peaches.  Place the pie on the center oven rack and bake for 30 minutes.

Meanwhile, make the streusel topping.  Combine the flour, sugar, and butter in a large bowl, tossing to blend. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.  Refrigerate until ready to use.

Remove the pie from the oven and reduce the temperature to 400F.  Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.  Tamp it down very gently.  Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward.  Continue to bake until the topping is golden brown, about 25 minutes.  If the top gets too dark, cover with loosely tented aluminum foil during the last 10 minutes.

Transfer the pie to a wire rack and let cool for at least 2 hours.  This pie is supposed to be served cold, but also very good at room temperature or slightly warm.  Once the pie has cooled to room temperature, cover with loosely tented aluminum foil and refrigerate before serving.

  • To judge whether the pie is done or not, stick a knife in the center of the pie.  If it comes out clean, the pie is done.
  • Try serving it with vanilla ice cream and/or berry sauce.  I tried it with Marionberry sauce, it's very divine!

Source:  adapted from Pie by Ken Haedrich

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