Last night, I baked a “peaches and cream pie” from a recipe in Baked Explorations by Matt Lewis and Renato Poliafito.
The recipe calls for canned peach halves and one 32 oz can gives you just enough to fill the bottom of the pie pain.
I was busy this week and so I cheated with a premade pie crust from the refrigerator section of the grocery store. They are not too bad, I have to say, and doing this gives you more time to concentrate on your filling.
The cream part of the “peaches and cream” is a mixture of sour cream, eggs, brown sugar, and honey.
The top of the pie is a crumble made from flour, brown sugar, and butter. I ran out of all purpose flour and so used whole wheat flour instead:
The crumble fit nicely over the filling. Oftentimes, fillings are so watery that toppings end up getting mixed in rather than staying on top. But not in this case – the filling and crumble topping stayed separate and baked separately too. So amazing.
My end product:
I couldn’t taste a difference with the whole wheat flour used in the crumble and the pie was pretty darn fantastic. 🙂