shared by followers | following

Peaches & Cream Crustless Pie (or crust, if you wish!)

  • 8 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

In the June 2011 issue of Cook's Country, there's a recipe for Peaches & Cream Pie. In the style of America's Test Kitchen, it was discovered that by roasting fresh peaches, and pre-baking a pie crust, the pie crust would not become soggy. The "cream" portion of the pie is a mixture of flour, sugar, heavy cream and eggs, with some extra egg yolk for richness. The pie turned out great-- except that I had extra peaches and filling leftover. On a whim, I make a crustless pie in two ramekins. While the pie was delicious, I LOVED the ramekins of baked peaches and the cream filling. Either way, crust or not crust, I think that Cook's Country created a delicious recipe. I kicked things up a couple more notches, by making a Creme Anglaise and a Raspberry Coulis sauce. Wow! If you love pie crusts (which I don't), I've included full recipe. Otherwise, skip the crust part and bake this "pie" in ramekins.

Ingredients

1 (9-inch) unbaked pie shell (see note)
2 pounds ripe but firm peaches , peeled, halved, and pitted
2 tablespoons plus ½ cup (3½ ounces) sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
cup heavy cream
2 large egg yolks
½ teaspoon vanilla extract

Nutrition Facts

Show Hide

More recipes by Foodiewife F.

views icon 15480 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In