Wednesday, August 17, 2011

Peaches 'N Cream Pie

This one is a winner!!!!!

Mine kinda sucks but the recipe I put at the bottom should fix it.  Mine is way too runny not quite the cream pie I was looking for but still tastes amazing.

As I laid in bed yesterday morning, awake at 5:00 a.m. for some reason, my mind drifted toward peaches.  I have no idea why peaches were on the brain but they were.  I thought about the fact that I had a pie crust sitting in the freezer just waiting to be filled, and peaches seemed like just the way to go.

I started by baking the crust.  While that was going on I sliced and peeled 5 or 6 peaches, I forgot to pay attention, but the more the merrier.  As you can tell from the picture mine could have used some more.

I should have done all this in a different order but hindsight is 20/20, so next I made a glaze/goop/sweet slimy concoction.  I used 2tbsp of corn starch and a cup of sugar and 1/2 cup of water (it needs more corn starch).  Boiled for a little while until it was thick, but I threw in some of the peach skins to give it a nice peach flavor.  I deleted this step in my recipe below because following that recipe the peaches will not be peeled yet and you're about to dump this stuff over the peach slices anyway so I don't know there is a point.

Like I said, next dump the goopy stuff on the peach slices and throw it in the refrigerator until it is well chilled.  We went to our residents association meeting, then went and bought a car, watched half the movie Losers and then came home to finish the pie.  By this point the peaches were nice and glazed, and the glaze goopy slimy stuff had really absorbed the peach flavor nicely.

I made some whipped cream real quick and added the goop.  Here's an important note.  This pie is supposed to be a thick creamy pie, not a runny snotty looking mess.  It is important that when you are making the peach slime that you add enough corn starch and cook long enough to get it quite thick, but don't burn it.  When you pour the glaze off the peaches into the whipped cream try and get all of it, maybe even use a strainer if you have one, I don't.

Turn on the mixer with the whisk attachment and whip the cream and slime until fluffy.  Smear this creamy concoction into the bottom of the pie crust, then dump the peaches on top.  Again, try and drain them as well as you can, otherwise you will get some runny mess.

That's it, throw that baby in the fridge and let it sit for a while so it will set nicely.

1 Baked pie crust
1 cup sugar
5-7 peaches, peeled and sliced
3/4 cup whipping cream (I prefer heavy)

Dump the sugar in with the sliced peaches and stir until sugar is evenly distributed.

Refrigerate peaches for 1-4 hours.

After peaches have chilled, the sugar should have dissolved and you should have a sweet, peach flavored nectar at the bottom of the bowl.  Drain the peaches, capturing ¼ cup of the liquid to use in whipped cream.

Using whisk attachment on mixer, beat whipping cream and peach juice until stiff peaks form. 

Spoon whipped cream into the bottom of the cooked/cooled pie crust and smooth evenly.

Dump peaches on top of the cream.  Refrigerate  a couple hours or overnight.

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