Sunday, September 14, 2014

Peach Custard Pie topped with Cream

(picture from welcome home blog.net)

I originally found this recipe on Pinterest from welcome home blog.net but ended up changing a few things and LOVED it!

This makes 2 deep dish pies, cause two pies are always better than one!

6 large but firm ripe peaches
2 Tbsp of sugar for peaches
1 1/2 cups sugar
7 1/2 Tbsp flour
1/2 plus 1/8  tsp salt
2/3 plus 2Tbsp plus 2tsp heavy cream
5 egg yolks
1 1/4 tsp vanilla

2 deep dish pie crusts, frozen or homemade

2 cups heavy cream

Heat oven to 375.  Peel peaches, remove pit and slice in half.  Place face up on baking sheet and sprinkle them with the 2 Tbsp of sugar. bake for 15 min then flip over and bake for 15 more min.  If you are using homemade crust bake it with the peaches for the last 15 min.  Cut a circle of parchment and place weights or beans in crust while cooking.  Remove crusts and peaches from oven and remove parchment and weights from crust.  If using premade frozen crusts pull out of freezer now.  Cut peaches into thirds and place in a circle all around the outside of the crust and in the middle of both pies.  Turn oven down to 325.

In medium bowl mix together 1 1/2 cups sugar, flour, salt, cream, vanilla and egg yolks.  Whisk till smooth.  Pour half of custard over the peaches in one pie and the other half over the peaches in the other pie.  Bake at 325 degrees for 50 minutes or until custard is set. Cool completely.

Whip 2 cups of heavy cream with some powdered sugar and vanilla.  I make stabilized whipped cream with unflavored gelatin as it holds up better.  Top pies with cream and refrigerate till ready to serve. 

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