A Boozy Peach Pie to Mark the End of Summer (Recipe!)

Summer is nigh (sigh), and peaches are at the peak of their harvest (not to mention, readily available at markets and grocery stores). To savour what’s left of the season (cry), here is a boozy peach pie you can whip up at home. —Vita Daily

Lemon Pie with Poached Peaches and Cream

Ingredients

Pastry:
1 + 1/2 cup unbleached all purpose flour
1/2 cup butter
1/4 cold water
pinch of salt

Poached Peaches:
4 medium peaches
1/2 cup wine (Sumac Ridge 2018 Pinot Grigio)
Additional flavours optional: cinnamon, green cardamom, vanilla andor orange zest.

Custard:
Zest of one lemon
1 tablespoon flour
1 tablespoon fine cornmeal
pinch of salt
dash of vanilla
1 cup of white sugar
5 tablespoons melted butter
5 whole eggs
5 tablespoons lemon juice
3 tablespoons orange juice
2/3 cup heavy cream

Whip Cream:
1 pint heavy cream
2 tablespoons sugar

Directions

Pastry: Mix pastry by hand and roll into pastry shell, crimp edges and let chill in fridge while you make poached peaches (or buy a prep-made pastry shell bottom).

Poached Peaches: Slice and pit organic Okanagan peaches with skin on into pot. Add peaches, wine and additional flavours into pot. Poach on medium heat for approximately 20 minutes until peaches are cooked. Take peached out of liquid and reduce liquid by one 1/3 and then add back into peach compote.

Custard: In medium sized bowl add lemon zest, flour, cornmeal. salt, vanilla and sugar. Melt butter and add to dry mixture, whisk in eggs one by one keeping custard batter smooth. Finish with juice and cream; whisk until smooth and then pour custard into pre-rolled pastry shell. Bake in oven, middle rack, 350 F for 40 minutes until custard is set.

Whip Cream: Whisk cream and sugar until soft peaks.Chill until serve.

Psst: Created by The Pie Shoppe in Vancouver, this beauty is also available for purchase from September 23rd to October 14th (from $25). Available after Thanksgiving via special order.

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