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.
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)
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.
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.