iN Season: A very peachy peach pie

Fresh peaches are the key to this peachy peach pie

Growing up on my family orchard in East Kelowna, my mom tended a very special block of peaches that she sold herself.

Fans of these perfect orbs would migrate from as far as Saskatchewan each year to buy flats of them.

As kids, one of our favourite ways to enjoy the new crop each year was to slice up a fresh-picked peach, warmed by the sun, and serve it in a bowl with a splash of fresh cream. Or they were sliced and piled on top of my mom’s famous pancakes.

Pies are part of my family legacy as an orcharding family and this one is mine. It kind of mimics the flavours of that favourite peaches and cream breakfast we enjoyed as kids and really features the true flavour of the peach because they are not cooked. The best news is it is super easy and make-ahead, too.

Beautiful Okanagan peaches are legendary
Beautiful Okanagan peaches are legendary

Peachiest Peach Pie

Crust:

1/1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
6 ounces cream cheese, room temperature
6 tbsp unsalted butter, softened
1 1/2 tsp pure vanilla extract
1/4 cup sugar
(PS you can purchase a frozen pie crust)

Filling:

9 ripe peaches, peeled and sliced
1/2 cup sugar, divided

1 cup whipping cream

Pie Crust:

Sift flour, baking powder and salt into a bowl.  In an electric mixer beat cream cheese and butter to blend. Add vanilla and stir, then add sugar and mix until blended. Add flour mixture and mix thoroughly until the dough just forms – do not over mix.

Flour your hands and form dough into a flat round, wrap with saran and refrigerate for an hour. Lightly flour work surface and roll out the dough into a 12-inch round at 1/4 to 1/2 inch thick. Press the dough lightly into pie plate, trim excess dough and fork edges. Cover with plastic wrap and refrigerate from 30 minutes or overnight. 

Bake crust at 350° degrees for 30 minutes or until golden and puffy then remove and cool completely. It can be made ahead.

Filling: 

Mix sliced peaches with 1/4 cup sugar and then distribute over crust.  

Whip cream until soft peaks form, then add remaining 1/4 cup sugar and beat until stiff peaks form. Cover peaches with whipped cream and spread until evenly distributed. Refrigerate for a minimum of 2 hours maximum of 8 hours – Enjoy!


(Note: increase sugar measure if peaches are not sweet)


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