Creamy Peach Pie

September 2nd, 2010 / Comments 7

At dinner, Charles told me about picking fruit in Wenatchee when he was a boy. He ended with the pronouncement, “Although most people don’t know it – nectarines are peaches.”

peach branch c egbert Creamy Peach PieAs the resident food expert, I said, “No. Nectarines are a crossbreed of peaches and plums.” He was confident and I was confident. It was time to Google. We logged on and there it was “… nectarines belong to the same species as peaches but have a recessive gene that gives them a smooth rather than fuzzy skin”. Who knew? Charles knew.

I had another conversation at the polls with Andrew, a new friend, who said that peaches were at their best simply peeled and mixed with Gran Marnier. That inspired me to make a creamy, uncooked pie topped with peaches when friends came to dinner on Friday. Here’s how I did it:

Creamy Peach Pie

I used an electric mixer to combine an eight-ounce block of cream cheese and a can of sweetened condensed milk. When the cheese and milk mixture was smooth and lump free, I added the juice of half a lemon, about two tablespoons, and one tablespoon of lemon rind. The lemon juice curdled the sweetened condensed milk and the liquid became a creamy custard. I spooned it into a graham cracker crust from the market and put the pie in the fridge while I prepared the peaches.

I put four peaches into a saucepan of boiling water for one minute, cooled them in a bowl of ice water and slipped the skin off. I cut them into wedges and stirred in two tablespoons of Gran Marnier and two tablespoon of apricot jam. I spooned the peaches onto the pie and put it back into the fridge to cool.

The creamy filling can be modified to accommodate the contents of your fridge – you can make the filling without the cream cheese using two cans of sweetened condensed milk and a quarter of a cup of lemon juice instead. If you want a filling that is less dense, fold in half a cup of heavy cream that has been whipped to stiff peaks before you put the custard in either a pastry or graham cracker crust pie shell.

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