Recipe by Jennifer Schell
I grew up on a fruit orchard in East Kelowna and any farm girl worth her salt has some great pie recipes.
Here is one of my favorites – this non-traditional method celebrates the Okanagan peach in all of its glory.
Crust:
– 1/1/4 cups All-purpose flour
– 1 1/2 tsp. Baking powder
– 1/2 tsp. Salt
– 6 ounces Cream cheese, room temperature
– 6 tbsp Unsalted butter, softened
– 1 1/2 tsp. Pure vanilla extract
– 1/4 cup Sugar
Filling:
– 9 ripe Peaches, peeled and sliced
– 1/2 cup Sugar
– 1 cup Whipping Cream
Make crust:
Sift flour, baking powder and salt into bowl – mix well. In an electric mixer beat cream cheese and butter to blend. Add vanilla and stir then add sugar and stir to blend.
Add flour mixture and mix thoroughly – do not over mix. Flour hands and form dough into flat round, wrap with saran wrap and refrigerate for an hour. Lightly flour work surface and roll out dough into a 12-inch round at 1/4 to 1/2 inch thick. Press dough lightly into pie plate, trim excess dough and fork edges.
Cover with saran wrap and refrigerate from 30 minutes or overnight. Bake crust at 350 degrees for 30 minutes or until golden and puffy then remove and cool completely.
For filling: Mix sliced peaches with 1/4 cup sugar and spread over crust. Whip cream until soft peaks form, then add remaining 1/4 cup sugar and beat until stiff.
Cover peaches with whipped cream and refrigerate for a minimum of 2 hours maximum of 8 hours. (Note: increase sugar if peaches are not sweet)