Grandma’s Best Dessert Recipes, #4
This simple trick will give you the tastiest peach pie you’ve ever tried! The life-changing twist is to roast the peaches before adding them to the pie, along with beautifully creamy custard. The aromas alone are enough to make you shed a happy tear!
To make sure you understand how outstanding this pie is, I’ll give you an example. I took 3 of these pies to a family gathering, thinking there would be plenty of delicious leftovers I could take home after the party. I couldn’t have been more wrong… Before we even got to the dessert, some of my family members were asking me about the pies. They said they looked so tasty that they’d almost like to skip the entree to get to dessert faster!
All three of the pies were totally destroyed, to the last crumb, in less than 20 minutes. I can’t even tell you how many people asked me for the recipe!
Ingredients
1 (9″) unbaked pie crust
2 pounds ripe peaches, peeled, halved, and pitted
2 Tbsp plus 1/2 cup Domino sugar
3 Tbsp Gold Medal flour
1/4 tsp salt
1/3 cup Borden half and half
2 large egg yolks
1/2 tsp vanilla extract
1/2 tsp cinnamon
Instructions:
Preheat oven to 375 F. Cover pie crust with foil, then pour in dried beans. Bake for pie crust in lower middle rack of oven for about 15 minutes, until golden brown around the edges.
Line a rimmed baking sheet with foil and place peach halves on top, cut side up. Sprinkle with 2 Tbsp sugar. Bake on upper-middle rack for 30 minutes. The peaches and crust can be baked at the same time.
Remove crust from oven and carefully remove foil and weights. Remove peaches and let cool for 15 minutes.
Lower the oven temperature to 325 F. Cut peaches lengthwise into quarters and place in crust in a single layer.
Combine remaining 1/2 cup sugar, flour, and salt in bowl. Whisk in cream, egg yolks, vanilla, and cinnamon until smooth. Pour mixture over peaches.
Bake for about 45 to 55 minutes, until filling is light golden brown and firm in center. Let pie cool for at least 3 hours.
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Quick tip: Use your favorite recipe to make pie crust from scratch instead of using store-bought.
No butter or oil listed in this recipe
I make a cake like this a lot. It has no fat other than the eggs. Very good.
Picture looks like a portion from a baking pan not muffin pan. I would like to bake in a 9×11 or 8 or 9 inch pan for a family of 6 with seconds. How long should it bake at 350′ ? Should I still chill before baking?
Thank you,, Joyce