peaches and cream pie from Cook's Country

G

Guest

Guest
Has anyone else made this? It didn't set up well for me. The directions said bake until light golden and set. I did that - it was not jiggly when I took it out of the oven but the center was very loose when I served it. BTW - you can roast the peach halves without peeling them. Once they are cool enough to handle the skin pulls off easily. I roasted them a bit longer than recommended in the recipe to make up for any decrease in moisture loss caused by the presence of the skin.

 
I just used the last of my King Arthur Pie Filling Enhance (thank you forever, Steve in LA)

and have to say, it has spoiled me rotten. I made a peach pie right after I finished up the last of the PFE in a blueberry pie and the peach was all runny. That stuff worked well with apples, blueberries & peaches. I wish they didn't charge so much for shipping. The S/H would cost MORE than the PFE.

Cindy, did roasting the peaches make their flavor more intensive?

 
I drop into KA on my trips through VT

so if there is something I can buy and ship (for much less, I.m guessing), please let me know.

We tend to get up that way a couple of times a year.

 
roasted peaches

Roasting definitely intensified the flavor. I used average grocery store specimens and they were just OK raw but quite delectable after roasting. Because they were fairly large I ended up purchasing almost 3 lbs even though the recipe calls for 2 lbs. I haven't decided what to do with the leftovers. Maybe a crisp or maybe just warmed and poured over ice cream.

I have never heard of PFE and will google it to learn more.

 
may have figured out the problems

The episode in which this was made was broadcast yesterday. The written recipe, which I got from a link to a blog given upthread, says to roast the peaches 30 minutes. In the introduction to the recipe (which was behind a paywall, now is not) the overview says the peaches are roasted 45 minutes. On the TV broadcast they say the peaches are roasted 50 minutes. Further, when taken from the oven on the broadcast, the top of the pie was more brown than golden. I may try again.

 
REC: Peaches and Cream Pie...

Peaches and Cream Pie

Recipe By: Cooks Country
Serving Size: 8

Ingredients:

1 (9-inch) unbaked pie shell (see note)
2 lbs. ripe but firm peaches, peeled, halved, and pitted
2 tablespoons plus 1/2 cup (3 1/2 ounces) sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/3 cup heavy cream
2 large egg yolks
1/2 teaspoon vanilla extract

Directions:

1. Cover pie shell with plastic wrap and refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line chilled pie shell with two 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights.

2. Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 tablespoons sugar. Bake peaches on upper-middle rack until softened and juice is released, about 30 minutes, flipping halfway through baking.

3. After 30 minutes, place crust on lower-middle rack, while peaches continue to roast, and bake until edges are lightly browned, about 15 minutes. Remove crust from oven and carefully remove foil and weights. Continue to bake until bottom of crust is light brown and peaches are caramelized, about 5 minutes longer. Cool crust and peaches for 15 minutes.

4. Reduce oven temperature to 325 degrees. Cut peaches lengthwise into quarters. Arrange peaches in single layer over crust. Combine remaining 1/2 cup sugar, flour, and salt in bowl. Whisk in cream, egg yolks, and vanilla until smooth. Pour cream mixture over peaches. Bake until filling is light golden brown and firm in center, 45 to 55 minutes. Cool pie on wire rack for at least 3 hours. Serve.

Notes:

Use your favorite pie dough or our Single-Crust Pie Dough recipe. Keep an eye on the peaches at the end of their baking time to ensure that they don't scorch.

 
Thanks, Judy! I'll keep that in mind. I usually wait until they have free shipping with $ purchase

but then I typically order more stuff simply to justify the free shipping.

I am SUCH a perfect customer.

 
I saw that episode. The roasting is done to extract excess moisture so the pie will set.

It's too bad they can't get their time figured out so us civilians can have success.

Peaches here have been AWFUL this year, so I'm not even in the game.

Michael

 
the error was mine

I didn't read the recipe carefully and when I cut and pasted it into a word file I deleted all the text about baking the pie crust at the same time. I was making another pie as well and had other plans for baking the crusts in succession and in advance.

I used average grocery store peaches. I wouldn't classify them as awful. I don't know if roasting would improve awful peaches enough to make it a worthwhile effort. Our local peaches are good and unusually plentiful but are too precious to bake.

I'll probably try the recipe again.

 
We are baking 2 today. With their 2 shows on CreateTV they have more recipes available online free

Try the createTV site. They promote the available recipes, so they gotta give 'em up

I think we pre-baked the crusts too long. And the recipe is a bit too fussy for me. Will report when finished

 
took another one out of the oven a little while ago

roasted the peaches an hour
baked the pie about an hour
going to put it in the fridge and go to bed, will report tomorrow

 
You must log in or register to reply here.
Back
Top