Peach Glacé Pie
August 27th, 2010
One of the best desserts my mother made was peach glacé pie. She used fresh peaches she’d pick up at road-side fruit stands. Usually the pie was gone within the day. The beauty of her pie was her homemade crust – thick, flaky and tasty.
Twice I’ve made this pie this summer. One was with my orchard peaches and the other was with store-bought. The pie crust was refrigerated since I don’t have the time or patience for crust making. However, the crust didn’t turn out as I had hoped.
The flat part of the crust separated itself into two layers, formed a giant bubble with the top layer while baking, and subsequently burnt. I had to break apart the crust and throw the burnt bubble layer out, leaving a very thin crust.
Next time, I’ll try a frozen pie crust. If that fails, I’ll attempt my mom’s pie crust recipe. It is – hands down – unparalleled in its superiority.
Anyway, a peach glacé pie is a one crust pie, layered with cream cheese, fresh peaches and a sweet peachy compote. Its heavenly!
- 4 oz Neufchatel, at room temperature
- 1 crust pie crust (homemade or store bought)
- 4 peaches
- 1 cup sugar
- 3 tbsp cornstarch
- ½ cup water
- Bake pie crust according to package directions.
- Meanwhile, mash 1 peach.
- In a sauce pan, combine cornstarch and sugar. Add water and mashed peach. Heat over medium heat, stirring nearly constantly until boiling. Boil 1 minute and remove from heat. Allow to cool.
- Slice remaining peaches.
- Whip cream cheese and layer on top of the baked pie crust.
- Spread an even layer of sliced peaches on the cream cheese layer.
- Pour peach compote over the peach slice layer.
- Refrigerate for at least 3 hours until compote is set.