Sunday, September 12, 2010
Peaches and Cream
Simon has a little bell in his brain that goes off each September: Peaches and Cream. I am required to do this.
This is based on a recipe passed on to me by an ex-boss.
His grandmother did a pie similar to this with apples. I first did it when I was probably 19 years old, maybe not even one year of desserts under my wings - and I found it so odd that he suggested sour cream as the unctuous base.
I have played around with the recipe over the years. Pears. Peaches. Apples. Almond paste. Almond extract. Small dice. Big slices. Nuts in the crumble topping, dried fruit. This was the first time I tried vanilla bean - and I put a bit too much. (Use what I put in the instructions! I actually did double, and it was a tad over what it usually tastes like with extract)
My heart breaks at the thought of peach season ending.
For the base
(enough for two large pies or 8 mini)
7 peaches, sliced (I left the skin on)
Pie dough (I find the best is a very neutral/basic Tenderflake-style hand made dough. Flaky. Yum. No butter. Not made by a machine.)
1 cup sour cream
1 cup sugar
1/4 vanilla pod (seeds)
3 Tbsp flour
For the crumble topping
1/3 cup flour
1/2 cup oats ( I used old fashioned rolled oats, organic, because I have the luxury of an awesone natural food shop close to my house...)
1/3 cup brown sugar
1/4 cup butter, softened
1/3 cup sliced natural almonds
Set your oven to 375F. Sliced your peaches and set aside in a large bowl.
Mix together the second set of ingredients and blend in with the peaches. Transfer to prepared pie pans, put in oven for 20 minutes.
(The peaches before going in the oven, if you see this many dots of vanilla, it is too much!)
Meanwhile, prepare the crumble. Mix all of the remaining ingredients with fingers.
Crumble on top of pies that are in oven after the initial 20 minutes of baking. Bake for another 15 minutes or until golden brown.
I enjoy this pie cold. Be patient, try to resist eating it on the spot...