Friday, August 1, 2014

Peaches & "Brown Sugar" Cream Pie




Let's go with rustic, summery and decadent for a description of this pie. I used the crust from my Deep Dish Apple Streusel Pie and made just a few changes, I also pressed it into the pie dish instead of rolling it out. The cream filling is my Cream Cheese topping that I use on my Cream Cheese Swirl Brownies  and my Cream Cheese Pumpkin Muffins to which I added coconut palm sugar as the "brown sugar" which has a rich, caramel flavor. Peaches were from the farmer's market and I let them get super ripe, they were so good. Then I sprinkled a little more palm sugar on top of everything because, well why not. We ate this plain and also heated up a little bit with peach frozen custard from The Dairy Godmother- an institution over here in Del Ray, Alexandria.

How's your summer going? I can't believe it's August! The weather has been so wonderful here. Cool mornings and evenings and not too hot during the day time. We've been walking Clover somewhere woodsy or near the water every evening and we've all been loving it. I'm taking classes for work and trying to really purge and tidy up the house. So getting out and relaxing in trees or the breeze has felt so good. Just 20 minutes to get out of my head a little bit, it's amazing how much that helps.

I hope you like the pie, let me know if you try it!

Peaches & "Brown Sugar" Cream Pie
serves 6-8
Sweet Crust
2 C blanched almond flour
1/2 C starch (tapioca, potato or arrowroot)
1/4 tsp salt
1/4 tsp baking soda
1/4 C butter melted
1/2 C honey
1 tsp almond extract (it's not a strong flavor, this is optional, you could also use vanilla)

"Brown Sugar" Cream Cheese Filling and Peach Topping 
1 8 oz. bar of cream cheese softened
1/4 C honey
2 T butter
2 T + 1 T reserved coconut palm sugar
3 peeled and sliced peaches

Preheat the oven to 350 and butter a glass pie dish
Mix the crust by blending the blanched almond flour, starch, salt and baking soda. Then add in the butter, honey and almond extract
Press into the pie dish from the center out, then up the edges and finally pressing down on the tops of the edges, poke the crust a few times with a fork
Pre-bake the pie crust for 20 minutes and remove from the oven
Fill with the "Brown Sugar" Cream Cheese Filling and top with the peeled peach slices
Sprinkle with the reserved 1 T of palm sugar
Return to the oven and bake for 10-15 minutes until the cream cheese has set, the peaches are glistening and the top crust is not too brown
Remove from the oven and let cool completely before serving
You can also let cool and then chill in the fridge to help the pie set even more (but then of course it will be chilled and not warm or room temp)

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