9/22/08

An Edible Slice of Heaven

Two weekends in a row I've made a fresh peach pie that is so close to how pie will taste in Heaven, I must share the recipe with you lovely friends!

The best thing about this pie is you don't bake the peaches - they are fresh, not mushy and cooked in gelatinous sauce. I believe that means this pie is totally healthy and good for you in every way.

First, you will need to make a pie crust and bake it.




Then, you make a brandy-based filling layer to spread on the bottom of your baked crust. I used this wonderful brandy P and I bought at the Jepson Winery in northern California, where we spent a lovely hour late one afternoon back in 2005 chatting with them about how they make their wines and brandies.

I sampled the wines and brandies and so do not remember how they make them. I just know it was all very lovely.

(Note: You can use Maker's Mark if you don't have brandy. Works just fine!)

You will need a small basket of lovely, fresh peaches. The recipe says to slice and remove the skins. I do peel the peaches when I make this pie, but it's really optional.


Don't they look yummy!


You make fresh whipped cream to top each slice. And no, you cannot use Cool Whip or the spray can stuff. Fresh homemade whipped cream with powdered sugar and vanilla is what this pie deserves.

FRESH PEACH PIE
¼ C unsalted butter, softened
1 C powdered sugar
1 T brandy (or Maker’s Mark)
1 baked 9-inch pie shell
6 large fresh peaches, peeled and sliced
3 T fresh lemon juice
¼ C sugar
1 ½ C whipping cream
3 T powdered sugar
1 t vanilla extract

Beat butter at medium speed with electric mixer until creamy; gradually add 1 C powdered sugar and brandy, beating well. Spread in bottom of pastry shell; chill.

Combine peaches, lemon juice, and ¼ C sugar; cover and chill.

Beat whipping cream at high speed with electric mixer until foamy; gradually add 3T powdered sugar and vanilla, beating until soft peaks form. Cover and chill.

Drain peaches; arrange over butter mixture. Dollop whipped cream mixture over peaches (or put one dollop on each slice); serve immediately.

(From Southern Living's 20th Anniversary Cookbook.)


This is not a very good picture of my wonderful pie! Also, the last two pies I've made have suffered from crust shrinkage. See how the crust has shrunk in several places? Anyone know what to do about that? It goes in the oven even all around, I swear it.

Do make this now while the peaches are good! I recommend you make one for you to eat and one for your family.

(Extra note: Reserve the juice from the peaches when you drain them and mix it with a little brandy and pour it over vanilla bean ice cream and -- wow. A whole nother yummy dessert!)

Thanks for all your kind comments on my last post. The answer to all life's troubles should totally be PIE! Don't you agree?

16 comments:

Reynie said...

i love peach pie! When you making more? I'm coming over!

Amy @ Milk Breath and Margaritas said...

Reynie - You live in that pretty place I want to visit, so I'll make the pie and bring it to YOUR house!

Michelle Smiles said...

I'm not a peach pie fan because I don't believe peaches should be baked. So this pie with fresh peaches (and real whipped cream) sounds fabulous!

Amy @ Milk Breath and Margaritas said...

Michelle - That's what my mom said! She doesn't like baked peaches so she wants to try this recipe. I will eat most any type of pie plunked before me, but I do prefer this to baking the peaches.

nutmeg said...

I'm not sure which looks better, the peaches or the maker's mark!

Heather, Queen of Shake Shake said...

That's my all time favorite cookbook! So many good ones in there.
The pie looks yummy!

Lori said...

Yummy! Amen, sister!. A woman after my own heart, REAL WHIPPED CREAM!!! Again, whip cream and cool whip are NOT the same thing. Your pie looks so good. We are going to the farmers market this weekend. I might have to make a pie this weekend.

Regarding your crust shrinkage. Do you pierce your crust with fork before baking? If you do and it still shrinks you need to use pie weights. If you don't have pie weights you can line your crust with parchment and use dried beans.

Amy @ Milk Breath and Margaritas said...

I do pierce the crust before baking it. I am not getting air bubbles though - only the crust shrink thing! Will weights prevent that? I can't put weights around the sides of the crust, ya know?

Lori said...

The weights will help with the sides. I know it sounds like it shouldn't work but it does. Does your pie crust have a crimped edge?

maitlandmommy said...

ok - we must be on the same wave length because V was demanding pie this weekend - and was blessed with a derby pie by his momma. Me not a derby pie fan - BUT THIS? THIS I WOULD DEFINITELY INHALE.

Sarah said...

It must be a conspiracy, I was in the middle of the store this morning and my four year old started begging loudly for peach pie. This looks awesome! I guess I will be heading back out to find some decent peaches now.

anglophilefootballfanatic.com said...

Hello yummy orgasmically good decadence. I think I must make this. And, I love trips that are lovely that way!

Not the Queen said...

Pie solves a lot of life's problems. This one looks delicious! I'm suffering from peach withdrawal this week since I wasn't able to hit the market this weekend. Ahh!

Vodka Mom said...

you had me at brandy...


plus, I LOVE to bake pies. Those and bread. yummy.

Rachel said...

OOOOh Amy! You are so right, I'm delighted I came to see this and so excited you posted a recipe! Yippers skippers!

You had me at peaches and brandy. I used to know this old man who made homemade peach brandy. It was about 120 proof and it was fab. He left us 4 bottles in his will. They were lethal.

So ummm yeah, soooo gonna make this!! Thank you honey!!!!!!

MamaGeek said...

I think I love you.

I made my first pie and I'm TOTALLY HOOKED. The whole process is somehow therapeutic, no?

This post? Bookmarked.

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