Oh, how I love pie. I think I like it more than cake. That’s a toss up when it comes to someone like me who admittedly has a penchant for sweets. I really do try to balance an adoration for sugar with fruits, vegetables and grains, which makes every dessert indulgence worth the rush. In late June, I made a couple of pies for my grandmother, and my crust recipe yielded three balls of dough, not just two. With an extra homemade crust in the freezer, I decided to make a pie for July 4th weekend. It’s summer, and a fruit pie is always welcome at the table. With a bag of frozen peaches on hand as well, I knew exactly what to do with this one.
Over the last few years, I’ve become very familiar with the world of buttermilk pies, also known as chess pies. One of my own versions posted to this blog feature brown butter and brown sugar, which is definitely not in line with Southern baking tradition. This recipe’s base is more in line with the norm. A little almond extract in the buttery custard pairs well with peaches caramelized in brown sugar and brandy. The final result feels like a baked peaches and cream concoction. One friend likened it to the essence of a peach cobbler in pie form. If you’re the kind of person who sticks with crumble or lattice over your peaches, I implore you to try them nestled in a baked custard. This is a pie you’ll enjoy just as much as the rest.
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 12 ounces frozen peaches, thawed
- 1 tablespoon brandy
- 3 eggs
- 4 ounces unsalted butter, melted and cooled
- 1 cup plus 2 tablespoons sugar
- 2 tablespoons flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon almond extract
- 1 - 9" pie crust
- For the caramelized peaches, melt the butter and brown sugar in a large sauce pan over medium heat. Once the mixture begins to bubble, add the peaches, and cook for 10 minutes. Stir lightly, and add the brandy. Cook for another 5-8 minutes, then remove from heat. Cool completely.
- Preheat oven to 350 degrees.
- Once the peaches have cooled, start the filling. In a large bowl, whisk together the eggs and butter until smooth. In a separate medium bowl, whisk together the sugar, flour and salt. Add the dry ingredients to the eggs and butter. Finally, add the buttermilk and almond extract, whisking until smooth.
- Layer the peaches over the bottom of a pie crust (homemade or store bought), then pour the batter over the peaches. Place the pie on a sheet tray, and slide into the oven. Bake for 45-50 minutes, or until golden brown and nearly set except for a small jiggle in the middle. (If the crust looks very brown halfway through cooking, lightly tent the edges with foil.)
- Cool the pie for at least 30 minutes before slicing.
Other recipes you may enjoy...
Glazed Lemon Almond Cranberry Cake
Brûléed Marshmallow and Caramel Custard Tart
Bless Your Heart
Let’s Go to the Isles
Sweet Potato and Mango Cake