Greek Yogurt and Peach Tart and the "ingredient which we cannot name"

There were fresh peaches at the market. So, our decision was made—our first pie had to include peaches.

The mother started making pies by herself when she was 8 years old. She made apple, wild berry and peach pies primarily. Homemade crusts and fresh fruit from the nearby farms and woods were the standard for the pie making. So for our first pie, we wanted to branch out a bit from the more traditional peach pie. We settled on a custard pie that featured peaches, and yogurt, and sour cream (the ingredient that we could not say out loud.)

We asked the father to pick up the yogurt and the sour cream for us, and he made an audible “ack!” sound when we said “sour cream.” You see, he can’t even tolerate the words, some people are like that about sour cream, and so, we had to keep quiet about adding this ingredient until after he ate the pie. Then we told him. Does that make us bad people?

We did make banana bread as well. Just in case things did not go well with the tart.

The Ingredients:

Store bought crust (you can certainly make your own, we aren’t stopping you)

2 egg whites

Pinch of salt

7 Tbsp sugar

9 Tbsp of greek yogurt (I know measuring tablespoons of yogurt was a big pain, convert this to cups if you can figure that out)

9 Tbsp of sour cream (not as hard to measure as the yogurt, but still a lot of scooping and leveling and then scooping out of the tablespoon)

1 Tbsp of vanilla

1/4 tsp of baking powder

6 Tbsp of flour

2 egg yolks

4 peaches halved (total of 8 halves, can be fresh or canned)

The Instructions:

Grease a baking dish approx. 10x6x2 inches. We used a cooking spray.

Preheat oven 350 F

Put pastry crust in bottom and up 1 inch of the sides of the dish.

Peak crust with fork, cover with baking beans and bake for approx. 7 minutes. Our crust came out just a bit firm, but not baked. We thought that was fine.

Mix egg whites, salt and sugar until you have a thick mixture.

Combine yogurt, sour cream, vanilla, baking power, flour and egg yolks. Then slowing fold into egg white mixture. Mix gently, but well.

Pour mixture into the partially baked crust.

Place your halved peaches, cut half down, equally spaced into the mixture.

Bake for 25 minutes. I baked mine a bit longer as it was a little gooey after 25 minutes, but then, it seemed I baked it too long. Oh well. Just try the 25 minutes and see what you think.

Cool and dust with powdered sugar if you like. We did not do this.

The Critique:

Overall it was pretty good and all gone in a couple of days. It turned out like a thick, firm custard, with just a hint of tartness, which was a nice contrast to the fresh, sweetness of the peaches. We actually added more peaches, sliced, around the halved peaches and that made it better for us, but it probably didn’t look as pretty and perfect as having the 8 regimented peach halves arranged just so. It took a bit more time to make than we thought it would. We think that the ends did not justify the means, for us, and so, we probably would not make this again, even though we enjoyed it.

The collage art was made on an iPad using Procreate.

The Rules for Pie

We are NOT bakers or cooks. We are NOT writers even. We deeply appreciate people who cook well and write well and we are not pretending to be either. We are simply two artists. A mother and a daughter. Who love food, especially pie. For breakfast.

We do like to draw food. (To be honest, maybe it’s just the mother who likes to draw food and the daughter who likes to draw abstract shapes and symbols.) But, here we are, willing to give this project a go, and maybe, who knows, it’ll be as much about our relationship to each other as to the pie we make. Or maybe it’ll just be about the food, and that’s fine and probably better.

We’ll critique the recipes from our “unprofessional” point of view. And just because we may like them or not like them, does not in any way mean a recipe won’t be a success or a disaster for you.

For our first ever food blog, the mother and daughter decided they needed some rules. Here they are:

  1. We’ll only literally feature “pie that you can eat for breakfast.” Let’s keep this simple, shall we?

  2. We would take turns picking recipes.

  3. We would work on making them and writing about them together.

  4. We would create some artwork related to the pie in some way. Hopefully together, but the daughter might be a “guest” participant in this capacity. The mother was all in.

  5. We would try to do this 3 times a month.

  6. While traveling, we could feature pie that we do not make, but would eat for breakfast.

Then, we made our rules for what constitutes a “pie.” And here are those rules:

  1. It has to have crust on the bottom. But does not have to have crust on the top. The daughter thought that it could have crust on the top ONLY and NOT have crust on the bottom at all, and still count, but the mother said “no, that’s not a pie, that’s a cobbler or a casserole.” But, the daughter said, “but mom, you make chicken pot PIE and that only has crust on the top?” And the mother said nothing, and continued to type up the rules.

  2. The crust on the bottom can be any type of crust. Pastry crust, puff pastry, graham cracker, hash browns even, as long as it has a crust on the bottom.

  3. We do not have to make the crust from scratch. We are not purists, for cryin’ out loud. We also aren’t vegan, or gluten-free, but we do want to include those sorts of recipes.

  4. A pie can be savory or sweet.

  5. It can be any size or shape. Round, square, a hand-held pie even.

  6. It can be a galette, or tart, or even a quiche, as long as it has a crust on the bottom and a filling inside. Then, the daughter said “a pizza has crust on the bottom, so pizza can be a pie.” The mother said, “no, pizza does not count, it does not have a filling, it has ‘toppings’” and the daughter said “but deep dish pizza has fillings” and the mother said, “well then maybe deep dish pizza would be okay.”