Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
It would be, it must be said, a difficult task to make any sort of peach pie bad. Peaches have such a delightful fruitiness, such sweetness, the combination of firmness and softness, delicateness, and resolve, a flavor that is pronounced enough to shine on its own while simultaneously being so complementary with all other ingredients. The traditional peach pie is a splendid testament to the golden days of summer—warm, inviting, relaxing, homey, and comfortable.
Although certainly with important changes and innovations compared to the traditional recipe, to my eyes the peach pie recipe I share below—which incorporates a golden cream bath into which the peaches are joined, and the effervescent taste of oranges to complement it, as well as a delicious flaky crust—can rightfully claim equality in its virtues. Beautiful with the bronzed peaches against the sea of white cream, with the flaky and sweet crust holding in a lake of fillings, it has all of the finest traits of fruits, light on the tongue and joyous for the soul, combined with the comforting mass of thick orange-infused cream to make a perfect combination.
I have adapted this recipe from my recipe for French Golden Cream Apple Pie, with which it shares many similarities. If you like this one, I certainly recommend trying the other!
- 1 1/2 cups flour
- 1 stick (8 tablespoons) butter
- 1/8 teaspoon salt
- 2 tablespoons ice water
- 2 tablespoons white wine
- 4 peaches
- 1/2 cups + 2 tablespoons sugar
- 6 egg yolks
- 1 1/2 cup heavy cream
- 1/2 cup Grand Marnier
- 1/2 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup blackberries, optional
- 3 tablespoons brown sugar
- The pie crust can be made a substantial period of time beforehand if desired. Combine together the flour, salt, butter, and 2 tablespoons of sugar in a food mill or blender, and combine until it forms loose crumbs. Then add in the ice water and white wine, and mix further until it is a smooth mixture but doesn't form a ball.
- Retire this from the food maker and refrigerate it for 1 hour, covered with plastic wrap. After one hour, either roll it out with a rolling pin or place it directly into the 10-inch pie dish and mold it to fit. After it is in the pie dish, refrigerate it for 20 minutes. Pierce the crust with a fork to allow air bubbles to escape while cooking. Then place it into the oven, preheated at 375°F for 20 minutes, with the pie dish covered with tightly applied foil, so that it does not burn. Keep the tin foil on for the entire period After it is removed from the oven allow it to cool. At this stage, it will be ready for use or can be refrigerated for future utility.
- Remove the skin from the peaches, either by placing them briefly into boiling hot water and then into cold water and removing the skins or by peeling them manually. Cut them into slices and place them into a pie dish in layers, placing cinnamon and nutmeg over each layer.
- Combine together the vanilla extract, cream, egg yolks, 1/2 cup sugar, Grand Marnier, and shredded coconut in a medium-sized bowl, then pour that over and in the peaches. Be careful to not have it too high, as it can leak over the edge of the 10-inch pie dish.
- Cover it with tin foil, and place it into a preheated oven at 375 degrees for 60 minutes. Then remove the foil, pour the blackberries and brown sugar over the top, and increase the heat to 450 and cook for 10 more minutes to brown the top.
- Either eat warm after a period of cooling, or chilled.
© 2018 Ryan Thomas