As many of my friends know, I love Cook’s Country Kitchen. I love it so much that I will watch the same episode twice in one night within 2.5 hours of each other! Yeah, weird, I know. But they do it right. So, this recipe is straight from the show. I love this recipe because, #1, it’s peaches, #2 it’s creamy and #3 it doesn’t have to be altered for high-altitude! If you like peaches like I do, you will LOVE this recipe. Yeah, the peaches are peeled, but worth the time of peeling and roasting as the roasting brings out a richer peach flavor, while helping to reduce the amount of liquid in the peaches so the pie is not too watery. Chris Kimble said this pie, “. . . is one of the top 5 recipes of all time, and could be his all time favorite dessert and possibly solved his life issues.” Wow, I guess he really liked it. Perhaps that’s why I made it the next day.
- 2lb Peaches (firm but ripe - non-clinging varietal)
- 2 tablespoons sugar
- Recipe for Single Pie Crust
- 1/2 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- 2 Large egg yolks
- 2 teaspoons vanilla
- Preheat oven to 375 degrees.
- Prepare your pie-crust and place dough in a pie pan. Refrigerate for 40 minutes, then freeze for 15 minutes. Line parchment paper over the pie crust and place pie-weights in the frozen crust. Bake for 20 minutes at 375. Set-aside to cool
- Removed peach skins with a serrated vegetable peeler. Slice peaches in half and remove the seed.
- Place the peaches pit side up on a parchment lined or foil lined cookie sheet and sprinkle 2 tablespoons over the peaches. Place the peaches on the upper middle rack of a 375 degree oven for 50 minutes, flipping them over after 15 minutes.
- Remove peaches from oven and allow to cool. Once cooled, slice peaches in quarters and place peaches in the cooled pie-crust in a circular fashion. Set-aside.
- Reduce the oven temperature to 325 degrees.
- Custard
- Mix the sugar, flour and salt and whisk together.
- Add the heavy cream, 2 eggs yolks and vanilla. Batter will be cake-like.
- Pour the batter over the peaches and bake for 45-55 minutes until custard is set (170 degrees)
- Cool for 3 hours.
Old Fashioned Peaches and Cream Pie
Print recipe
| Serves | 8 |
| Prep time | 45 minutes |
| Cook time | 1 hour, 20 minutes |
| Total time | 2 hours, 5 minutes |
| By author | Cook's Country Kitchen |
Ingredients
- 2lb Peaches (firm but ripe - non-clinging varietal)
- 2 tablespoons sugar
- Recipe for Single Pie Crust
- 1/2 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- 2 Large egg yolks
- 2 teaspoons vanilla
Directions
| Step 1 | Preheat oven to 375 degrees. | |
| Step 2 |
Prepare your pie-crust and place dough in a pie pan. Refrigerate for 40 minutes, then freeze for 15 minutes. Line parchment paper over the pie crust and place pie-weights in the frozen crust. Bake for 20 minutes at 375. Set-aside to cool |  |
| Step 3 | Removed peach skins with a serrated vegetable peeler. Slice peaches in half and remove the seed. | |
| Step 4 |
Place the peaches pit side up on a parchment lined or foil lined cookie sheet and sprinkle 2 tablespoons over the peaches. Place the peaches on the upper middle rack of a 375 degree oven for 50 minutes, flipping them over after 15 minutes. |  |
| Step 5 |
Remove peaches from oven and allow to cool. Once cooled, slice peaches in quarters and place peaches in the cooled pie-crust in a circular fashion. Set-aside. |  |
| Step 6 | Reduce the oven temperature to 325 degrees. | |
| Custard | ||
| Step 7 |
Mix the sugar, flour and salt and whisk together. Add the heavy cream, 2 eggs yolks and vanilla. Batter will be cake-like. |  |
| Step 8 |
Pour the batter over the peaches and bake for 45-55 minutes until custard is set (170 degrees) |  |
| Step 9 |
Cool for 3 hours. |  |
Can you use frozen peaches?
Linda, I haven’t tried canned peaches, but Im sure it will work as many pies are made from canned!