Millions of Peaches

Even though I'm still working my way through the pile - o - peaches I bought a while ago... I bought some more....

I can't help it and it really wasn't entirely my fault. You can blame R & A Orchards in Ellijay... or rather, I can... and will.
With 5 different varieties of sweet, fuzzy globes growing in their very own orchards - the air is saturated with eau de pêchers.. and it pulls me in every time. I just have to go in and rub my hands over the velvety little domes. Think of it as a million little baby heads - all bathed in peach shampoo.


In the South, fresh, tree-ripened peaches scream summer, and when we were kids peaches and cream was the quintessential peach dessert. However, too many friends are lactose intolerant so cool peaches swimming in sweetened heavy cream is out of the question. I thought I could sub out the heavy cream with Coconut Cream (since the fat content ends up being about the same) and transporting the old cool stand-by into a luscious creamy peach pie.

Peaches and Cream Pie
Serves 6 to 8
Ingredients
1 Recipe Short Crust (Find it HERE)
 - or -
See Below for a Gluten -Free Pie Crust I gleaned (adapted) from a Boulder Locavore Recipe
3 Cups of Fresh Peaches - Peeled, Pitted and Sliced
2 Eggs
1 Cup Sugar
1/4 Cup All Purpose Flour
 - or -
If you are doing the GF thing - 1/4 Cup Potato Flour (not Starch)
1/4 Teaspoon Salt
1 Cup Coconut Cream (NOT coconut Milk)
1/2 Teaspoon Vanilla
Medium Mixing Bowl
Whisk
1 Deep Dish 9" Pie Pan
1 Cookie Sheet

• Preheat Oven to 375
• Prepare 1 9" Crust by whichever recipe you are using
• Place into the pie tin and flute the edges
• Place the sliced peaches into the prepared pie crust
• In the mixing bowl beat the eggs until frothy
• Add the Sugar and beat to combine
• Add the flour, salt, vanilla and beat to combine
• Fold in the coconut cream and stir well to combine
• Pour the egg / cream mixture over the peaches
• Place the pie tin on the cookie sheet and place in the oven (in case there is spillage)
• Bake at 375 for 45 to 50 minutes, or until the center of the pie is set but still jiggly
• Remove to a wire rack and cool completely before serving.

Boulder Locavore's Adapted Pie Crust

Find the original recipe here
Gluten Free Pie Crust
Makes 3 9" Crusts
Ingredients
1 cup brown rice flour
¼ cup sweet brown rice flour
¾ cup sorghum flour
2/3 cup cornstarch
¼ cup arrowroot starch
2 tablespoons tapioca flour
1 ½ teaspoon xanthan gum
1 teaspoon salt
1 stick salted butter, cold
1 egg
1/3 cup cold water
2 teaspoons apple cider vinegar

• This essentially makes a dough similar to a pie crust dough and the recipe above makes beautiful dough!  Any of you who are gluten-free bakers will understand my enthusiasm because GF dough can be very finicky.  This was very close to a traditional wheat pie crust, with structure and no stickiness.

• Mix the dry ingredients. I use my food processor with the dough attachment (see below).  You can also mix this by hand.

• Cut the stick of butter into small pieces and incorporate into the dry ingredients.  If using the food processor I found cutting the stick approximately into tablespoons and then quartering those to work well.  If doing this manually using a dough whisk works well.  The end result should be crumbly.

• In a separate small bowl, mix together the egg, and vinegar.  Add to the dry mixture in the food processor and pulse until it has fully combined.   Remove from the food processor, form into a ball, wrap in plastic wrap and place in the refrigerator until chilled (about 30 minutes).

• Prepare the crust and proceed to the assembly instructions.

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