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Today’s reward for a roller coaster of a week? Peach pie. Cathartic, sensual, decadent. What else is there?

The recipe follows…

Pie Shell (already doubled for two crusts, bottom and top)

6 oz. cream cheese
1/2 lb (2 sticks) butter (cold from the fridge)
2 cups flour

1 egg (or egg white), beaten

1. Mix cream cheese, butter, and flour with fingers til blended. Divide in half and roll one half out on floured board. Line a 9 inch pie pan with this first crust and crimp the edges. Brush inside with a beaten egg (to avoid soggy crust) and place in the fridge for the time being.

Filling

5+ cups peaches (peeled and sliced) [roughly 10-12 small-to-medium peaches]
2 T. lime juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 tsp. ground cinammon
1/4 tsp. (or slightly less) ground nutmeg
1/4 tsp. salt
2 T butter

1. Preheat oven to 450 degrees.

2. Place sliced peaches in a large bowl (big enough to hold a colander inside it.) Pour 2 T of lime juice over peaches and gently mix. Pour peaches and lime juice mix into colander and place the colander w/ peaches back into the large bowl to drain off excess liquid.

3. In another good-sized bowl, mix flour, sugar, cinammon, nutmeg, and salt. Add peaches to this mix and toss together gently to combine. Pour into pie crust. Cut up butter into small pieces and sprinkle over the peaches.

4. Roll out second ball of pie crust dough and cut into 1/2-3/4 inch strips (a cleaver works well for this.) Weave over pie as shown in images below and crimp edges. Brush egg over top of crust.

5. Bake for 10 minutes at 450 degrees, then reduce heat to 350 degrees. Cover pie edges with tin foil to prevent burning, then continue to cook for approximately 35 minutes, until crust is brown and juice is bubbling.

Let pie cool (or cool from hot to warm) before serving…

I ran out of yellow peaches and mixed in some white ones that were also on hand…

And then…



Next? Vanilla ice cream…