Recipe from Louisiana Cookin‘ magazine
If you are as big a fan of homemade peach cobbler as me, then this ‘Peaches & Cream Pie’, courtesy of Louisiana Cookin’ magazine, was made for you. Tender, flaky pie crust filled with the sweetest sliced peaches of the season, and topped with a buttermilk – cream mixture flavored with sweet vanilla. Easy to put together and even easier to eat, this delicious summertime pie is sure to be a crowd pleaser!
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‘Peaches & Cream Pie’
Ingredients:
- One 9-inch pie crust (homemade or store bought)
- 1 large egg, lightly beaten
- 1 teaspoon water
- 1 cup buttermilk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/4 cup sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 6 medium peaches, peeled, pitted and sliced
Directions:
- Preheat the oven to 325 degrees.
- On a lightly floured surface, roll the pie crust to 1/8-inch thickness. Transfer the pie crust to a 9-inch deep dish pie plate, and gently press into the bottom and up the sides. Trim or crimp edges as desired. Refrigerate 20 minutes.
- Place a piece of parchment paper in the bottom of the pie crust, letting ends extends over edges. Add pie weights or dried beans, and bake 20 minutes. Carefully remove the paper and pie weights. In a small bowl, combine egg and 1 teaspoon water. Brush crust edges with egg wash. Bake 10 minutes more.
- Meanwhile, in a medium bowl, add buttermilk, cream, egg yolks, sugar, flour, salt and vanilla; whisk to combine.
- Arrange the sliced peaches in the crust, and pour buttermilk mixture over the peaches. Bake until the center is firm, about 1 hour. Let cool 1 hour, and serve.
Tagged: buttermilk, dessert, Louisiana Cookin', peach pie, peaches & cream, pie
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