peaches and cream


here's a random fact about me for your thursday. as a child my first and favorite barbie was called peaches and cream. she wasn't in fact my first barbie but she was my first barbie that managed to keep all her limbs. (my first barbie ended up looking like she was constantly wearing shoulder pads because my dad used bolts to screw her arms back on) now before you click away or wonder, "why are we talking about barbies?", or perhaps just worry that time alone with my daughter all day everyday has left me crazy let me assure you that we are getting somewhere.

you see yesterday, after purchasing the most beautiful and delicious peaches i have ever eaten, i decided to use those that had not been consumed within minutes to make a pie. a peaches and cream pie. (you see, there was a connection)

if you are as lucky as i am and live in a state where you can find fresh from the tree peaches, do yourself a favor and buy them, and then go home and make this pie.


peaches and cream pie
from baked explorations

pie dough 

-3 cups ap flour
-1 tbsp. sugar
-1 tsp. salt
-1 c. cold unsalted butter

place flour, sugar, and salt in a food processor and pulse to combine
in a measuring cup stir 3/4 c. water with a couple of ice cubes until very cold.

cut the butter in cubes and scatter across flour mixture. pulse in short bursts until the butter is the size of hazelnuts.

slowly drizzle the water into the feed tube and pulse in 4 second intervals. stop when the dough becomes a ball. remove and split into two balls. flatten each and wrap in plastic wrap. place in the refrigerator for 1 hour.


-1 ball pie dough
-2 1/2 c. diced, peeled peaches
-2 large eggs
-1 c. sour cream or greek yogurt
-2 tbsp. honey
-1/4 tsp. salt
-1 tsp. pumpkin pie spice
-1/2 c. firmly packed dark brown sugar
-2 tbsp. ap flour

dust a work surface with flour and roll the dough out into a 12 in. round. transfer to a pie dish and work into place. cover in plastic wrap and return to the fridge for 30 minutes. preheat the oven to 375 degrees F.

spread the peaches in the pie shell. in a medium bowl whisk together the eggs, sour cream, and honey. sprinkle with the salt, brown sugar, and flour and whisk until combined. pour the mixture over the peaches.

crumble topping

-1/2 c. firmly packed dark brown sugar
-1/3 c. ap flour
-4 tbsp. cold, unsalted butter, cut into 1/2 in. pieces

in a small bowl combine the ingredients for the crumb topping. using your hands work the butter into the sugar and flour until it resembles coarse sand. spread on top of pie filling and bake for 45 minutes. remove to wire rack to cool.