Artful Living

easy as pie

Fresh Peach Pie with Cinnamon Ice Cream
1 cup sour cream Cinnamon Ice Cream
3/4 cup plus 1 teaspoon sugar 2 cups heavy cream, divided
4 tablespoons flour 2 cups milk
6-8 fresh ripe peaches, peeled and sliced 1 vanilla bean
1 (9-inch) pie crust, unbaked 3 sticks cinnamon
1 teaspoon ground cinnamon 3 egg yolks
3/4 cup sugar
2 teaspoons ground cinnamon
Fresh Peach Pie
Combine sour cream, 3/4 cup sugar and flour in a mixing bowl.  Add sliced peaches, and gently toss by hand.  Pour into unbaked pie shell.  Combine 1 teaspoon sugar and cinnamon  in a mixing bowl, and sprinkle on top of pie.  Bake in a preheated 450 degree oven for 10 minutes.  Lower the heat to 350 degrees, and bake for an additional 45 minutes.  An additional 10 minutes of baking may be required if peaches are very fresh and juicy.  Cool.  Serve chilled or at room temperature with Cinnamon Ice Cream.  
Yield: 8 servings
Cinnamon Ice Cream
Combine 1 cup of the cream with milk in a heavy saucepan.  Split vanilla bean in half lengthwise.  Scrape seeds into saucepan.  Add vanilla bean and cinnamon sticks.  Scaled the mixture.  Set aside.  In a double boiler, whisk together egg yolks and sugar.  Slowly pour in scalded milk and cream.  Cook, stirring constantly, until thick enough to coat back of spoon.  Remove from heat.  Remove vanilla bean and cinnamon sticks.  Add the remaining 1 cup cream and ground cinnamon.  Chill in refrigerator.  Freeze in an ice cream maker according to manufacturer’s instructions.  (The easy recipe is to just add a dash of cinnamon to your favorite store bought vanilla!)  Enjoy!
Yield: 1 quart
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