With its layers of flaky crust, clean filling, whipped cream, and blushing fruit, you’ll have this cool Peaches and Cream Pie on repeat all season lengthy.
Peaches and Cream Pie
Makes 1 (9-inch) pie
- All-purpose flour, for dusting
- All-Butter Piecrust (recipe follows)
- 6 massive egg yolks (112 grams)
- ¼ cup (32 grams) cornstarch
- ½ teaspoon (1.5 grams) kosher salt
- 2¼ cups (510 grams) puréed peeled contemporary peaches (about 2 medium peaches)
- ¾ cup (150 grams) granulated sugar
- 6 tablespoons (90 grams) contemporary lemon juice
- ½ cup (113 grams) unsalted butter, cubed and softened
- 1 cup (240 grams) chilly heavy whipping cream
- ½ cup (60 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
- Garnish: sliced contemporary peaches
-
On a frivolously floured floor, roll All-Butter Piecrust right into a 12-inch circle (about ⅛ inch thick). Gently switch to a 9-inch pie plate, and trim extra to ½ inch past fringe of plate. Fold extra beneath, and crimp as desired. Prick backside of dough throughout with a fork, and freeze till agency, about quarter-hour.
-
Preheat oven to 425°F (220°C).
-
Prime dough with a bit of parchment paper, letting ends prolong over edges of plate. Add pie weights.
-
Bake till edges are golden brown, about quarter-hour. Fastidiously take away parchment and weights, and bake till backside of crust is dry and golden, 5 to 7 minutes extra. Let cool utterly.
-
In a medium bowl, whisk collectively egg yolks, cornstarch, and salt.
-
In a medium saucepan, whisk collectively puréed peaches, granulated sugar, and lemon juice. Whisk in egg yolk combination. Cook dinner over medium-low warmth, whisking consistently, till thickened and an instant-read thermometer registers a minimum of 175°F (80°C), 6 to eight minutes.
-
Take away from warmth, and whisk in butter till melted and effectively mixed. Pour filling into ready crust. Cowl with plastic wrap, urgent wrap straight onto floor of filling to forestall a pores and skin from forming. Refrigerate till thick and chilly, a minimum of 2 hours, or as much as in a single day.
-
Simply earlier than serving, within the bowl of a stand mixer fitted with the whisk attachment, beat chilly cream, confectioners’ sugar, and vanilla at medium-high velocity till medium-stiff peaks kind. Unfold onto pie; garnish with peach slices, if desired. Refrigerate in an hermetic container for as much as 3 days.
All-Butter Piecrust
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) chilly unsalted butter, minimize into ½-inch cubes
- ¼ cup (60 grams) ice water, plus extra as wanted
-
Within the work bowl of a meals processor, pulse flour and salt till mixed. Add chilly butter; pulse till combination is crumbly and butter items are pea-size. With processor working, add ¼ cup (60 grams) ice water in a sluggish, regular stream simply till dough comes collectively. (Combination might seem crumbly however must be moist and maintain collectively when pinched.) Add further ice water, 1 tablespoon (15 grams) at a time, if wanted.
-
Prove dough, and form right into a disk. Wrap tightly in plastic wrap, and refrigerate for a minimum of 1 hour or as much as 2 days, or freeze for as much as 3 months. Let frozen dough thaw in a single day in fridge earlier than utilizing. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to fifteen minutes earlier than rolling out.
