This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!
This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.
Yield: one 9-inch pie
For the Crust:
- 1 1/4 cups plus 2 T all-purpose flour
- generous 1/2 tsp coarse salt
- 1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
- 4 T ice water
To Make the Crust:
- Combine flour and salt in the bowl of a food processor.
- Add the cubed, cold butter and pulse until resembles small peas.
- While the food processor is running, drizzle in the ice water until dough forms.
- Remove and form into a ball on a large sheet of plastic wrap.
- Roll out between 2 sheets of plastic wrap and place in a pie dish.
- Cover dish with plastic wrap and chill overnight.
For the Pie:
- 2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
- 1 unbaked pie crust (recipe above)
- 4 large or extra-large eggs
- 5 T pure maple syrup, light brown sugar, or honey
- 8 oz (1 cup) whole milk Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
To Make the Pie:
- Preheat the oven to 375 degrees, preferably on convection.
- To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
- Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
- Spread the fruit slices evenly over the unbaked pie crust.
- Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
- Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
- Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
- Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.