Peaches and Cream Pie

From Cook's Country | June/July 2011

Why this recipe works:

Time and again the juicy peaches wrecked watery havoc on our custardy pie filling. Roasting them on the upper-middle rack for about 45 minutes evaporated their excess liquid, and a dusting of granulated sugar encouraged a complementary caramelized coating.

Time and again the juicy peaches wrecked watery havoc on our custardy pie filling. Roasting them on the upper-middle rack for about 45 minutes evaporated their excess liquid, and a dusting of granulated sugar encouraged a complementary caramelized coating.

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Peaches and Cream Pie

The name made it sound delicious, but the historic recipes we tried didn't pan out. Custard to the rescue.

Watch the Video

Serves 8

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.

Ingredients

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