A Peach of a Cream Pie

Peaches are some of the most highly prized fruits of the summer. They have been the object of affection for the Impressionists and the Ancient Chinese.

George Daniel de Montfried "Peaches"

Henri Fantin-Letour "Still Life with Peaches" (1862)

July 7 is Peach Ice Cream Day. Who doesn't have fond memories of either turning the crank on a homemade ice cream machine full of peaches and cream or going to a peach orchard and eating cold peach ice cream after picking a bushel or two to take home to make peach pie, cobbler, and jam?

July 7 is Peach Ice Cream Day

Peach Cream Pie

My grandmother used to bake a summer peach cream pie that was a cream cheese base topped with fresh poached, sliced peaches. Since most of the components can be cooked on the range or are uncooked, you can make this pie without getting the kitchen hot too.

Pastry
1 cup flour
1 egg yolk
1 Tbsp sugar
1/2 cup butter
lemon zest
dash of salt

Filling
4 pkgs (3-oz) cream cheese or Tofutti
1/2 cup sugar
2 eggs
1/4 tsp cinnamon

Topping
5 large peaches, blanched, peeled, and sliced

3 Tbsp peach preserves

Pastry: Combine in mixing bowl flour, egg yolk, sugar, butter, lemon zest and salt. Mix by hand and press into a 9-inch pie pan. Refrigerate to harden.

Preheat the oven to 425F.  Combine cream cheese, sugar, eggs, and  cinnamon using a hand mixer or pulsing in a food processor to remove all lumps. Pour into the cooled pie shell and bake for 12-15 minutes or until pastry is lightly browned. Blanch, peel, and slice the peaches. Place the peaches in concentric rings, with all the curved sides facing clockwise or counterclockwise. Top the pie with a glaze made from peach preserves. Alternatively substitute a 1-lb 13-oz can of sliced peaches. Chill to set. Slice and serve chilled.

Peach  blossoms