The winner of the pie contest at this year’s Ringin’ In the Appalachian New Year was Jeff Dey and his Peaches and Cream pie! This week, he shares his recipe with the rest of us!

 

While thinking about what sort of pie to make for the Ringin’ in an Appalachian New Year event in January, I asked Mike Maloney what he thought of as the perfect dessert that he grew up with in Eastern Kentucky. He said peach cobbler. I imagined how to render the peach cobbler experience as a pie and, fortunately, found a recipe to back it up. The creamy custard which sinks over the peaches feels a little like the cobbler’s ice cream (or more traditionally, cream) served with the cobbler.

Peaches and Cream Pie

1 unbaked 9-inch deep dish pie pastry

3 cups fresh peeled and chopped peaches, or

3 cups chopped (and thawed) frozen peaches

Custard

1 cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2 eggs, beaten

1/2 cup sour cream

1 teaspoon vanilla extract

Topping

1/2 cup sugar

1/2 cup all-purpose flour

1/4 cup butter

Directions

1. Preheat oven to 350 degrees

Custard

1. In a medium bowl, mix 1 cup sugar, 1/3 cup flour and salt;
2. Add eggs, sour cream and vanilla and blend well.

Topping

1. In a separate bowl, use a pastry blender to combine 1/2 cup sugar, 1/2 cup flour and 1/4 cup butter until mixture resembles coarse meal.

Assembly

1. Place chopped peaches onto pie pastry
2. Spoon custard mixture over peaches.
3. Sprinkle the topping mixture over the pie.
4. Bake for about 1 hour until topping becomes golden.
5. The original recipe said ‘Refrigerate leftovers’. I’m sure that’s a great recommendation… if there were any.

Photo Credit: Jeff Dey