Last night I made a peaches and cream pie with a sugar cookie crust for a little get together with some friends. It was dee-lish.
Here’s the recipe:
Note- you should only make this when you have perfectly ripe peaches.
1 stick unsalted butter, softened (room temp)
3 tablespoons sugar
1 large egg yolk (room temp)
3 tablespoons heavy cream
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 lb (two 8oz packages of cream cheese (room temp)
1 1/2 cups confectioners’ sugar
1/2 cup heavy cream
2 teaspoons vanilla extract
2 1/2 cups thinly sliced ripe peaches
Note: Be sure to blanch the peaches in boiling water for 60 secpnds, transfer to an ice water bath and remove skins before slicin.
Prehead oven to 375 degrees
To make the crust: In a large bowl, on the low speed of an electric mixer, cream the butter and sugar until smooth (about 3 minutes). Add the egg yolk and cream and mix well. Add the flour and salt, and beat until just combined. (Careful not to over work or the crust will be tough.) Gather the dough into a ball and roll it out on a lightly floured surface to fit a 9″ glass pie pan. Fold the edges under all around the rim and crimp. Prick the bottom and sides all over with the tines of a for. Cover the edge of the pie crust with foil, place on a baking sheet and bake for 10 minutes. Carefully remove the foil and bake for another 20 minutes until the crust is crisp and golden. Remove from oven and allow to cool on a wire rack.
To make the filling: n a large bowl, on the low speed of an electric mixer, beat together the cream cheese and sugar until smooth and creamy. (again about 3 minutes) Add the heavy cream and vanilla and continue to beat at a low speed until well combined.
Refrigerate the filling while the crust is cooling. When the crust is completely cooled, spread the filling evenly in the crust with a rubber spatula. Arrange the sliced peaches on top in a decorative manner.
Refrigerate the pie for at least 8 hours or overnight to ensure that the filling sets.