Food & Entertaining - Garden to Table

A no-fail crust and fresh ingredients are the perfect equation for fall desserts

Peaches and cream pie
serves 8

Pastry for one lattice-top double pie crust
½ cup granulated sugar
¼ cup crushed amaretti cookies
2 tbsp all-purpose flour
½ tsp cinnamon
4 cups peeled, chopped peaches
¼ cup sour cream
1⁄4 cup peach juice
2 large eggs, lightly whisked
½ tsp vanilla
1 egg yolk
1 tsp milk
2 tbsp sugar in the raw

Preheat oven to 425°F (220°C). Roll chilled larger piece of pastry into a 10- to 11-inch diameter round, about ¼-inch thick. Loosely fold pastry over rolling pin and transfer to a 9-inch pie plate, arranging carefully. Do not trim any overhang.

Mix granulated sugar with cookie crumbs, flour and cinnamon, and toss with peaches in a large bowl. Whisk sour cream with peach juice, eggs and vanilla, and pour over peach mixture, stirring gently to combine. Transfer to prepared pie plate.

Roll remaining pastry into a 9- to 10-inch diameter round, about 1/8-inch thick. Cut into twelve 1/3-inch-wide strips and top pie by laying six strips down, evenly spaced, over the filling. Use long strips for the centre and short strips for the ends. Lay remaining six strips diagonally over the first strips to form an easy lattice topping.

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