Fresh Peach Cream Pie with Cinnamon Cream Cheese Crust

6/29/2017

Summer is upon us and the farmers markets are bursting with stone fruit! One of our favorites is peaches as this versitile fruit with its juicy, tangy, sweetness can enhance both savory and sweet dishes. From pies to BBQ sauces, galettes to burrata salads, peaches make everything shine with the sweetness of the season. That was the reason we and Whatannieseating decided to organize another seasonal collaboration, #summerlovespeaches! This time we extended our reach to bakers and savory chefs alike, challenging all these talents to break out their favorite peach recipes! These inspiring instagrammers and bloggers like jojoromancer, pamelasalzman, cloudykitchen, julie_jonesuk, and bakingthegoods have come up with some amazingly creative and delicious recipes highlighting the peach, so be sure to check out their blogs and instagram accounts we've listed below.

Our recipe was inspired by trips back East to visit family and a little farm stand, Briermere Farms. Their pies, baked goods, and general offerings are amazing, and their cream pies are a family favorite. They don't ship, nor give any hints about their famous recipes, and seeing that we are on the West Coast, we were forced to come up with a way to emulate and pay homage from afar. After a few tasty trial and errors, we came up with a pie which comes as close to the original as we could while still giving it our own spin. Make it and tell us how we measure up! Its creamy, sweet, sour, tangy, and luscious, everything you want in a pie and more!

Fresh Peach Cream Pie with Cinnamon Cream Cheese Crust
Makes one pie

For Dough: (This makes enough for 2 pies)
1 cup chilled butter
4 tablespoons cream cheese
4 cups all purpose flour
1 teaspoon of salt
1 tsp. cinnamon
10-12 tablespoons water with ice cubes
2 teaspoons vanilla

1 egg, beaten

Filling:
8 oz. package of cream cheese, softened
½ cup confectioner’s sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ¼ cup heavy cream

3 peaches, sliced
Juice of ½ lemon
1 tablespoon of sugar

For Dough: Put butter, cream cheese, flour, cinnamon, and salt into food processor. Pulse until you have small pea sized pieces. Add vanilla to ice water and mix. Add chilled liquid to the flour mixture and pulse until dough comes together. You may need to add another tablespoon or two of water. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use. If freezing the dough, put in fridge the night before you want to make the tart.

Preheat oven to 375

Roll out one disc of dough and place into pie dish, crimping or decorating edges, as you like. Brush with beaten egg, poke the bottom all over with a fork, and weigh down middle with pie weights, or beans. Bake until edges begin to brown, about 20-30 minutes, then remove beans and put back into oven until bottom begins to brown. Remove and cool.

Cream together the softened cream cheese, confectioner’s sugar, and extracts. In a separate bowl, whip the heavy cream until it holds soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon the mixture into the cooled piecrust. Refrigerate for at least an hour and ideally several hours.
Mix sugar and lemon juice in a small bowl, add peaches and stir carefully. Then, layer peaches in circles onto the filled pie.