Cook's Country Magazine that I had bookmarked. Peaches and Cream Pie isn't anything new. In the style of the family of Cook's Illustrated and America's Test Kitchen, Cook's Country wanted to re-work the recipe so that the pie crust doesn't get soggy. In order to accomplish this, this recipe required the roasting of the peaches, with a little sugar, to release it's moisture. That made sense to me. The pie crust is also partially blind-baked with pie weights and aluminum foil. I'm not posting how I make my pie crust, as I have several different versions. If you want to use a commercially purchased one, please do so. Otherwise, my favorite pie crust recipe,is a mixture of shortening and butter and a "how to" is posted here.
Then it hit me. I forgot to peel the peaches, before roasting them. D'oh!
The peaches are quartered and layered into the pie crust.
The filling comes together in a snap-- flour, salt, heavy cream, vanilla and egg yolks (the yolks helps the filling to set better.)
The filling is poured over the roasted peaches, and then baked until firm in the center-- 45-55 minutes.
While the pie was cooling, I noticed that the crust had shrunk quite a bit. I'm guessing it's because I used a large deep-dish pie pan and I didn't quite have enough pie dough. I decided to remove the pie and serve it like a tart. It worked quite well. Meanwhile, back at the ranch...
...I had leftover peaches and filling. On a whim, my leftovers filled two ramekins. These were baked for about 30 minutes and came out bubbling and smelling wonderful. Ooooooooooh, crustless pie! I have a confession to make. Ready? I'm not a huge fan of traditional pie crusts. That's why I prefer fruit crumbles or crisps. The day before I made this pie, I made a creme anglaise and a raspberry coulis sauce. I had an idea...
I served the pie slices, to my husband and guests, with the Creme Anglaise and Raspberry Coulis sauce. They loved the pie and the crust. One of our dinner guests is from Atlanta, Georgia. He should know what good peaches are all about!
As for me-- I ate one of the crustless pies from the ramekin. Oh, boy!
TASTING NOTES: Though the peaches weren't quite ripe, this recipe roasted and baked them to perfection. I loved the crunchy and chewy texture of the pie filling, while the peaches tasted like "summer". The edges of the ramekins had slightly caramelized the pie filling. The pie crust was not soggy! The Creme Anglaise with the Raspberry Coulis sauce made this a glorified Peach Melba, in my book. Vanilla ice cream would be a perfect substitute. I intend to make this same recipe, using fresh berries and I think it would work extremely well with apricots-- but I'm going to use all ramekins. This pie disappeared within two days. As for that second ramekin-- I hid it. It was all mine!
With or without a pie crust, this is a pretty simple way to enjoy peaches. This recipe goes into my Family Favorites recipe file. I hope you try it. A printable recipe is at the end of this post.