Kacey’s Peaches & Cream Pie
On the eve of our Peach Pie Competition I sat down with my daughter-in-law, Kacey, over a peach pie she had baked to discuss whether or not she should enter our competition. We didn’t think it would be fair for a family member to enter the Peach Pie Competition, as it wouldn’t have been appropriate to award the prize to someone whose last name was Lepp! However, if she entered the competition, she would have been a strong contender with her sister Brittany’s peach pie recipe. While it lacks a fancy lattice crust or golden crumble topping, that’s exactly what makes it so great. The filling comes together in minutes, and the simplicity of the delicious, creamy filling bursting with the sweet, sun-ripened peaches is a winning combination. In the end, Kacey decided to withdraw from the competition, and we sat and enjoyed the pie. Right away I knew we had to share this recipe with you!
Don’t wait too long to try this delicious recipe, as the peach season will soon come to a sudden end and then it will be too late!
Kacey’s Peaches & Cream Pie
Ingredients
Single crust 9-inch pie pastry, you can use Lovella’s pie crust recipe
6 – 7 Lepp’s Okanagan orchard peaches
1 cup sugar
3 Tbsp cornstarch
a pinch of salt
1 cup heavy cream
1 tsp vanilla
Instructions
Preheat the oven to 450 degrees.
Roll out the pastry and fit into a 9-inch pie plate.
Peel the peaches. The easiest way to remove the skin is to blanch them. Bring a pot of water to boil, and prepare an ice bath by filling a large bowl with cold water and ice. Submerge the peaches in boiling water for 2 – 3 minutes. Take the peaches out of the boiling water and immediately cool them off in the ice bath. Let the peaches rest in the water while you work with one peach at a time.
Cut the peaches lengthwise like you would an avocado, twist and remove pit. The skin will slide off quite easily. Cut the halves into half again, giving you 4 quarters.
Arrange your peach quarters into the unbaked pie shell, rounded side up.
Mix the sugar, cornstarch, and salt together in a large bowl with a whisk. Add heavy cream and vanilla and mix until all dry ingredients have been incorporated into the liquid.
Pour the mixture over peaches.
Bake at 450 for 15 minutes
Turn oven down to 325 degrees.
Bake for 45 – 60 more minutes or until center is set, it should appear golden brown. To prevent crust edges from becoming too brown, cover edges with foil if desired.
Let the pie cool on a baking sheet, do not move or cut until it has cooled and set.
Slice and serve with additional whipped cream, if desired.
