Peaches and cream pie
August 13, 2011 § 1 Comment
Last Saturday at the market, I bought a bag of Red Haven organic peaches from Farmer John. I wanted to do something with them, but wanted it to be good, and kept feeling tired or lazy and so they were taken out of the fridge to ripen, then put back in, several times, until I said finally, “All right!”
I found an easy “pie” recipe that actually reminds me a lot of the fruit pizzas that were the thing to have at high school gatherings and graduation parties. I started by looking through the recipe, then went on to make it as I wished, with so many changes it wasn’t the original recipe anymore, after all. (I’m still not entirely convinced that it’s pie and not pizza, but the boundaries are blurry here.)
Here’s an idea: when a recipe calls for a graham cracker crust, try using windmill cookies instead. They are a bit more substantial and can offer a richer flavor. I am sorry to note that the packaged windmill cookies from my local grocery store really, noticeably, do not measure up to the ones at The Dutch Bakery where I worked throughout college. But what can you do? I added some spice.
Miss T. and I both quite like the cream cheese/whipped cream/confectioner’s sugar filling. Throw in some cinnamon and maybe nutmeg and this would also make a nice dip for apples, especially Granny Smith.
How satisfying to layer the peaches on top, pretty as you please.
It is worthwhile to take a moment to appreciate this fruit. Today I bought a flat box full of the same peaches to bring on our upcoming family vacation, and what a pleasure it is to take off the lid and look inside at the golden-red, and to smell the warm sweetness, and to start thinking about tasting it.
***Want the on-the-go or in-a-hurry version of this treat? Make the cream cheese mixture, spread it on a windmill cookie, top it with a couple of peach slices, and you’ve got almost the same thing!
2-4 peaches, ripened so they are soft, juicy, and delicious!
16 windmill cookies
1 stick butter
1 tsp. cinnamon
1/4 cup granulated sugar
1 (8 oz) package cream cheese
3/4 cup heavy whipping cream
1/2 cup confectioner’s sugar
Preheat oven to 375 degrees. Place windmill cookies in a sealed plastic bag, and crush with a rolling pin until the cookies become crumbs. Pour the crumbs into a medium-sized bowl and stir in the granulated sugar and cinnamon. Melt the butter, and stir into mixture until all crumbs are saturated. Press into a 9″ pie pan and bake for 7-8 minutes, or until edges brown slightly.
Whip the heavy cream until it begins to form peaks. In a separate bowl, beat the cream cheese and confectioner’s sugar until well mixed, then add the whipped cream.
Remove crust from oven and let cool. As it cools, slice the peaches.
When the crust is cool, spread the cream cheese mixture on top of it, being careful not to pull up any loose crumbs from the bottom. Arrange the peach slices on top. Cover and chill for 2-3 hours, then serve.