About a month ago, I made a peach pie. It is of course long gone, but I still have a scar from a run-in with the hot oven, so I guess that day will live forever on my arm. And on this blog. I meant to write this post
a little a lot earlier than this, but hey, better late than never, right? And as summer comes to a close, maybe it’s time to make one more peach pie before apple season kicks into gear.
This is Rose Levy Beranbaum’s “Perfect Peach Pie” from The Pie And Pastry Bible, which, in our house, really does live up to its name. (Rose’s Cake Bible is also our cake bible — most birthday celebrations in my family require her All Occasion Downy Yellow Butter Cake, although we can never remember if it’s “downy yellow” or “yellow downy.”)
We usually use her basic pie crust, but this time I decided to follow the suggestion in the peach pie recipe and make a cream cheese crust instead (Rose describes that crust as the “soul of the book”…how could I resist?). The result was delicious — flaky crust, not-too-wet filling, just perfect peach flavor and not much else.