Peaches & Cream Pie #4

When peaches hit their stride in late July and August, this is the dessert that turns the most basic ingredient list into something memorable. Five ingredients: sugar, flour, peaches, heavy cream, pie shell. No eggs, no thickener but flour, no spice but the fruit’s own perfume. The flour-sugar trick is what separates this from a watery mess.

A third of the sugar-flour mixture goes onto the bottom of the unbaked shell, the rest gets sprinkled over the peaches. As the pie bakes, the flour absorbs both the cream and the juices peaches release, thickening into a soft, custard-like layer that never quite firms into a slice but holds together on a fork.

Pouring the cream over the top and arranging the peaches so the cream coats everything is the move that gives this pie its name. The cream and sugar caramelize at the edges where they touch the crust, while the peaches in the middle stew gently in their own juices and the absorbing flour.

Fresh peaches are best, but frozen work fine if drained well first. Watery frozen peaches throw the flour-cream balance off.

Pro Tips

• Use ripe but not overripe peaches. Hard peaches taste flat in this style of pie; mushy ones turn to puree.
• Slice peaches no thicker than ¼ inch so they cook through evenly during the 45-minute bake.
• Peel the peaches first if using fresh. Skins toughen in a custardy filling.
• Place the pie on a baking sheet to catch any cream-sugar bubbleovers.
• Serve chilled, as directed. The filling sets fully only after refrigeration.

Variations

• Add ½ teaspoon almond extract or 1 teaspoon vanilla extract to the cream for added depth.
• Sprinkle 2 tablespoons toasted sliced almonds over the top before baking.
• Use a mix of peaches and nectarines or stone-fruit blends for variation.