Every summer, I
need find it necessary like to make peach pie. Sometimes it is a cooked pie, sometimes it’s a fresh peach pie … sometimes a rolled pie crust, sometimes not. This is my first pie of the summer. I took my normal fresh peach pie recipe and made an addition … vanilla cream made with vanilla bean paste! The thing that I love about using the vanilla bean paste (besides the flavor) is the appearance of the little brown flecks … is seems so special and decadent!
I made this pie to take to Rich and Gwen’s (
very old long time and very good friends) house for dessert … after swimming and dinner. Well, it was like a comedy act. I was running behind schedule … as usual … I phoned and asked Rich if I could bring the pie, half made … he said “sure” … the message was conveyed to Gwen that I was bringing half of a pie. No swimming took place … the Peanut Butter Addict left his trunks at home (sitting by the front door) and I haven’t been in a bathing suit in about 100 years or was it 100 pounds ago (but let’s not go there). However, I finished making the pie at their house and tried to take photos for this post with a dead camera battery. So, the photos are not great … but the pie sure tasted good. It got a 4 thumbs up!
This is what you will need for the crust – graham cracker crumbs, sugar and butter. For the pie – peaches, sugar, cornstarch, cream cheese, vanilla bean paste and whipping cream
Make the crust … in the pie pan (why have another bowl to wash) combine the graham cracker crumbs and sugar … then stir in the melted butter …
Press the crust against the sides and bottom of the pan using the back of a spoon (or your fingers) … put it in the fridge to chill …
Pour the whipped cream in a chilled bowl … add the sugar and vanilla bean paste … whip it until peaks form … can you see the little brown flecks?
Whip the softened cream cheese and sugar until well blended … then fold in 1 cup of the whipped cream … put the remaining whipped cream back in the fridge and save for garnish …
Spread the cream cheese mixture on the crust … and put it back in the fridge …
Now … peel, pit and slice the peaches for the pie and glaze … 4 cups for the pie … 3/4 cup for the glaze …
In a saucepan, mash-up the peaches for the glaze … add water … boil for 2 minutes …
If you want to be really fancy, strain the mixture at this point to remove the chunks of fruit … I didn’t do it … I don’t mind them … in fact I like them.
Mix cornstarch and sugar together and then stir into boiling mixture … cook until thickened … remove from heat and let it cool for a few minutes …
Mix the glaze and sliced peaches … then spread in the pie pan … and chill for a few hours .. serve with remaining whipped cream …
Now here are the photos of the pieces of pie …
Like I said, it may not be pretty … but it sure tasted good.
Peaches ‘n Vanilla Cream Pie
4-3/4 cups sliced peaches (5-6 medium) 1-1/2 cups graham cracker crumbs
1 cup sugar 1/4 cup sugar
2 teaspoons cornstarch 1/2 cup butter (1 stick)
3/4 cup water
4 oz. softened neufchatel/light cream cheese
1 cup whipping cream
1 teaspoon vanilla bean paste (vanilla extract may be substituted)
Make the crust – Mix together the graham cracker crumbs and 1/4 cup sugar. Melt butter and combine with crumb mixture. Press into a 9″ pie pan.
Make whipped cream – Using a chilled bowl whip cream, 1/4 sugar and vanilla bean paste until peaks form. Store in the fridge.
Beat together softened cream cheese and 1/4 cup sugar until combined throughly. Fold 1 cup of whipped cream to cream cheese mixture and spread in pie crust. Store in the fridge.
Make glaze – In a small sauce pan mash 3/4 cup of peaches, add water, bring to a boil for 2 minutes over medium heat. Combine 1/2 cup sugar and corn starch, add to boiling mixture and cook until thickened. Remove from heat and set aside to cool.
Mix glaze and remaining peach slices. Pour into pie pan. Chill for a few hours and serve with remaining whipped cream. Makes 1 generous 9″ pie.
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Do you love pie? I do … and I really love pie crust! I like to make my own crust, but sometimes I use ready-made refrigerated ones. So, while reading Womans Day magazine (April 1, 2011) I noticed this recipe that used refrigerated rolled pie crusts. I remembered that I had some in the freezer that “needed” to be used and I couldn’t resist. These are a nice treat with a cup of hot coffee or tea … need I say more. This is soooo easy …
You will need … refrigerated rolled pie crusts, jam, chopped nuts, sugar and cinnamon.
Mix the sugar and cinnamon … then sprinkle it on parchment paper. (note…the parchment paper is not burnt…my photo is not “bad”…I buy unbleached paper)
Unroll one crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.
Spread the jam evenly over the crust except for one edge section (the jam has a tendency to squish out when rolling) This is beginning to look like pizza!
Sprinkle the nuts on the jam and tightly roll it up, working toward the edge that is jam free. It is beginning to look like a big taquito … but where’s the guacamole? I must be hungry.
Trim the ends of each log, then cut into 1″ slices and place on a parchment lined baking sheet. They look like baby cinnamon rolls! I used 4 pie crusts and 4 different jams … I couldn’t make a decision … so made them all!
Jam Packed Pie Crust Pinwheels - adapted from Woman’s Day
For each flavor you will need:
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1 ready-made refrigerated rolled pie crust (room temperature)
1/4 cup jam
1/4 cup finely chopped nuts
1. Heat oven to 400°. Line a baking sheet with parchment paper.
2. Mix sugar and cinnamon, then sprinkle it on parchment paper covered work surface. Unroll one pie crust, place it on the cinnamon-sugar mixture and press gently to help the mixture adhere to the crust.
3. Spread the jam evenly over the crust (leaving an edge section free of jam) and sprinkle with nuts. Starting at the opposite the jam free end, tightly roll the dough into a log.
4. Trim the ends of each log, then cut into 1″ thick slices and stand them on edge on the parchment lined baking sheet. Bake until golden brown, 20 to 25 minutes. Let cool and serve.