Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Peaches-and-Cream Pie
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- Level: Easy
- Total: 3 hr 20 min (plus cooling and chilling)
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 320
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 100 mg
- Sodium
- 168 mg
This pie, with sweet tangy peaches nestled in a rich creamy custard, looks fancy but couldn’t be easier to make. Simply blind bake the crust, fill with fruit and custard, then bake! If you can’t get your hands on ripe summer peaches, try strawberries, plums, or cherries.
- Level: Easy
- Total: 3 hr 20 min (plus cooling and chilling)
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 320
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 100 mg
- Sodium
- 168 mg
Ingredients
For the Crust:
For the Filling:
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Directions
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor a few times to combine. Add the butter and pulse until pea-size pieces form. Combine the vinegar with 1 tablespoon ice water, then drizzle into the food processor with the motor running. Continue adding up to 2 more tablespoons ice water, 1 teaspoon at a time, pulsing, until the dough comes together. Pat the dough into a disk and wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to overnight.
- Remove the dough from the refrigerator and let it soften slightly, 10 to 15 minutes. Roll out the dough on a lightly floured surface into an 11- to 12-inch round. Ease into a 9-inch pie plate. Fold in the overhanging dough and crimp as desired. Transfer the crust to the refrigerator and chill at least 30 minutes.
- Preheat the oven to 425°. Line the dough with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, about 15 minutes. Remove the parchment and weights; continue baking until the bottom of the crust is dry, 5 to 10 more minutes.
- Reduce the oven temperature to 350°. Make the filling: Whisk the granulated sugar, flour and salt in a large bowl. In a separate bowl, whisk the heavy cream, sour cream, eggs and vanilla, then add to the dry ingredients and whisk until smooth.
- Arrange the peaches in the crust in an even layer, then pour in the custard filling. Once the oven has cooled to 350°, bake the pie until the custard is set but slightly jiggly in the center, 50 to 55 minutes. Transfer to a rack and let cool to room temperature, about 3 hours, then refrigerate until chilled. Dust with confectioners’ sugar before serving.
