We’ve been very busy this summer. Needless to say, I am behind on my posts. I have several seasonal dishes to share!
This is The New York Times’ version of a well-known, very popular Long Island summer pie. The famous fruit and cream pies are from Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Each pie is topped with mounds of fresh fruit.
The recipe was adapted from The New York Times, contributed by Lidey Heuck. She modified the farm stand pie by using a press-in graham cracker crust instead of a traditional crust. Super easy to make and fabulously delicious.
The pie can be topped with any type of summer fruit. Briermere Farms tops them with strawberries and blueberries as well. The volume of fruit topping makes it a little bit messy to eat- completely worth it. 🙂
Yield: One 9-inch pie, about 8 servings
- 1 1/3 cups/160 grams graham cracker crumbs (from about 10 or 11 graham cracker sheets)
- 1/4 cup/50 grams granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 6 T/85 grams unsalted butter, melted
- 2 ounces/60 grams cream cheese, at room temperature
- 1/2 cup/60 grams confectioners’ sugar, sifted
- 1 cup/240 milliliters cold heavy whipping cream
- 1 tsp pure vanilla extract
- 2 pounds/900 grams ripe yellow peaches (5 to 7 peaches)(I used 6 large peaches)
To Make the Crust:
- Heat the oven to 350 degrees, preferably on convection.
- In the bowl of a food precessor, pulse graham cracker sheets into crumbs, if using.
- Add the granulated sugar, cinnamon and salt to the crumbs; pulse to combine.
- Add the butter and pulse until the crumbs are evenly moistened.
- Transfer the mixture to a 9-inch pie plate (not deep dish!) and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup.
- Place the pie plate on a parchment paper lined sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
To Make the Filling:
- In the bowl. of a stand mixer (or in a large mixing bowl, combine the cream cheese and confectioners’ sugar.
- Using the whisk attachment, (or using an electric mixer), beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy.
- Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks.
- Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
To Make the Fruit Topping:
- White the filling is chilling, bring a large pot of water to a boil and fill a large bowl with ice water.
- Cut a small “x” in the base of each peach. (This will help the skins come off more easily.)
- Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife.
- Using a slotted spoon or kitchen spider, transfer the peaches to the ice bath to stop the cooking.
- Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
- Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie.
- Serve immediately or refrigerate for up to 1 hour before serving.