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|
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.
1 cup flour
1 egg yolk
1 Tbsp sugar
1/2 cup butter
dash of salt
4 pkgs (3-oz) cream cheese or Tofutti
1/2 cup sugar
1/4 tsp cinnamon
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.