Peaches and Cream Pie

While typing up this recipe I was listening to the hockey game on the radio, Montreal Habs versus New York Rangers. I got distracted, which is why I’m only getting back to this recipe now. Games on the radio get so tense! Sadly, we didn’t make it to the playoffs.
Til next season,

The oat crumble crust smells so fragrant and delicious as it comes out of the oven. The allspice, cinnamon and cardamom add depth to this simple oat crust. The sweetness and tart, acidic tang of the fuzzy stone fruit complements the custard. I left the pie in the oven for an extra 20 minutes, the filling didn’t seem to be setting. It’s not the prettiest of pies, but it is tasty. For variations on this recipe, replace the peaches with any ripe summer fruit, such as plums, nectarines or berries.


Bon appétit!

Recipe Source: The Four and Twenty Blackbirds Pie Book

Yields 8-10 slices

2 tablespoons granulated sugar
1/4 cup packed light brown sugar
3/4 cup rolled oats
1/3 cup all-purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
2 cups peaches, ripe, peeled and sliced into 1-inch slices
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
1/2 cup packed light brown sugar
1/4 cup cream cheese, softened
1/2 cup sour cream
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1 egg

1) Stir all the ingredients together in a large bowl except for the butter.
2) Add the butter pieces and coat them with the oat mixture.
3) Use your fingers to rub the butter into the mixture until incorporated. The mixture will be chunky but not homogenous.
4) Press the crust into the bottom and sides of a 9-inch pie dish.
5) Place the pie dish in the freezer for 15 minutes.
6) Preheat the oven to 350F.
7) Bake the crust for 18 to 20 minutes.
8) Transfer the pie dish to a wire rack and let cool completely before filling. The crust will keep for 5 days in the fridge or 1 month in the freezer.
1) Preheat the oven to 325F.
2) Place the prebaked pie shell on a rimmed baking sheet.
3) Place the peaches in a large bowl.
4) Pour the lemon juice and granulated sugar over the fruit. Set aside.
5) Mix the brown sugar and cream cheese together until smooth in a medium bowl.
6) Add the sour cream, allspice and salt.
7) Add the egg.
8) Pour a thin layer of the custard into the prebaked pie shell.
9) Place the peaches in a spiral pattern, starting from the centre.
10) Pour the rest of the custard over the peaches.
11) Bake for 35 to 40 minutes, until the outer 2 inches are set and the centre still wobbly
12) Transfer the baking sheet with the pie shell to a wire rack and let cool completely.

Serve at room temperature or cold. Store the pie in the fridge for 2 days or at room temperature for 1 day.

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