so i got the recipe and convinced christina to make it with me one hot summer weeknight in chicago. this isn't a weeknight recipe, because you have to let it chill a while and be patient. we were neither of these things, so as soon as we thought it had "chilled" long enough we topped it and dug in. it was a delicious runny mess. then two days later, perfectly chilled, the pie found its way into my bed, and she and i finished it off while picking our favorite dancer on so you think you can dance. it has fruit on it, so really it must not be that bad for you, right?
my other half doesn't eat dessert, so his other half makes up for what he misses. because of that i try and make desserts when i know there's an opportunity to give them away. spending sunday with the in laws was a perfect excuse AND peaches were on sale!
i started peeling and dicing peaches first thing saturday morning. i diced on christina's suggestion, and it paid off, because when eaten there were no huge chunks of peach falling off of the creamy custard filling. and since i knew i was using wheat flour i went ahead and marinated them in brown sugar all day.
for fun or maybe because i often have a LOT of time on my hands i made my own whipped cream. one layer wasn't enough, so i whipped up a second batch for pie height!
no way can i give my in laws something to eat that i haven't tried? what if they hate it? that can't be good for a new daughter in law.
all set and ready to dig in with the perfect first piece. justin and i had gone to dinner and walked the shops while the pie was chilling, so i didn't have to sit in front of the fridge and stare.
and in exactly 3.4 seconds later this is what my plate looked like. aren't my new plates and silverware gorgeous? we finally got our wedding gifts in place and every meal makes me so happy, because it taste good and the plating is just divine.
The Best Summer Peach Pie
Crust
1 1/2 cups flour
1/2 cup oil
1/4 tsp salt
1/4 cup boiling water
mix first three and then add boiling water. roll between wax paper and pat in pie plate, if it doesn't work out roll it in a ball and start over. OR if you'd rather... just use a pie shell from the store. they taste delicious and if you won't tell i won't either.
Filling:
3/4 cup sugar
1/3 cup flour
1/4 tsp salt
2 cups milk
3 slightly beaten egg yolks
2 tbsp butter
1 1/2 tsp vanilla
Whipped Cream:
3 cups of whipping cream
3 tbsp of sugar
whip on high until soft peaks form
mix sugar, flour, and salt and transfer to a saucepan and add egg yolks and the milk. cook over medium heat stir constantly for 10-12 minutes. you have to keep stirring or your eggs will scramble! once it starts to bubble cook for 2 minutes. take off heat and add butter and vanilla. pour in pie shell place wax paper over top to keep from causing a film. (i didn't put was paper on top, because i didn't have any and there was no film that i could taste. once it's cooled cover pie in peaches and top with whipped cream and eat immediately, or you'll be sorry you didn't.
