Fresh peach-and-berry cream pie


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First published in Chatelaine’s August 2000 issue.
©Rogers Media Publishing Inc.

Fresh peach-and-berry cream pie

This classic pie combo of berries and peaches is enlivened with freshly grated orange peel and a hit of ginger.

Preparation time: 25 minutes
Baking time: 50 minutes
Makes: 10 servings

9-inch (23-cm) unbaked home-made pie shell or ready-made, frozen deep-dish pie shell
5 medium-size peaches
1 cup (250 mL) raspberries or blueberries
3/4 cup (175 mL) regular sour cream
1/4 cup (50 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) each of finely grated orange peel and minced crystallized ginger

3/4 cup (175 mL) all-purpose flour
1/3 cup (75 mL) brown sugar, preferably light
1/4 cup (50 mL) cold butter, cut into small pieces

  1. Preheat oven to 425°F (220°C). Place pie shell on a baking sheet to catch any spills. (The shell must be large enough to hold 3 cups/750 mL.) Peel peaches and cut into eighths. Toss with berries and arrange on bottom of pie shell. Prepare filling by whisking sour cream with 1/4 cup (50 mL) flour, granulated sugar, orange peel and ginger until combined. Prepare topping by using a fork to stir 3/4 cup (175 mL) flour with brown sugar. Using two knives or a pastry blender, cut in butter until crumbly. Set aside.
  2. Pour peach mixture into pastry shell and level top. Sprinkle with topping, mounding slightly in centre. Don’t press down. Bake on bottom rack of 425°F (220°C) oven until edges of pastry start to brown, about 10 minutes. Then reduce oven temperature to 350F (180C) and continue baking until peaches are fork-tender, from 40 to 45 more minutes. Cool on a rack for 15 minutes before slicing. Pie will keep well in the refrigerator for up to 1 day.

Nutrients per serving:
2.8 g protein, 11.4 g fat, 40.2 g carbohydrates, 1.2 mg iron, 37 mg calcium, 139 mg sodium, 1.7 g fibre, 269 calories

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