Peach Glacé Pie
This sophisticated take on the old favorite, the peach pie, relies on a few key components: the slightly savory whipped cream cheese layer, the freshest summer peaches, and the silky-smooth glacé, all encased in the flaky and delicate blind-baked Sequoia crust. Brilliant blackberries add a sharp, tangy note that brings all the component parts into one brilliant accord, and the whipped cream adds yet another layer of indulgent lusciousness.
1 hour 30 minutes
2 hours 30 minutes
One 9” pie
For the crust: (makes two)
1¾ cups (280g) Sequoia flour
¾ cup (170g) butter, cold, cut into medium-size cubes
1¼ teaspoon (8g) salt
1 (50g) large egg
3 tablespoon (30g) ice water
2 teaspoons (10g) white distilled vinegar
For the filling:
4-5 peaches, washed and peeled
1/3 cup (50g) blackberries, washed
½ cup (100g) granulated sugar
¾ cup (175g) water
3 tablespoons (30g) cornstarch
1 tablespoon (10g) lemon juice
1 tablespoon (14g) butter
3 oz (85g) cream cheese, at room temperature
2 tablespoons (25g) granulated sugar
1 teaspoon (4.2g) vanilla extract
pinch of fine sea salt
½ cup (115g) heavy whipping cream
For the whipped cream:
1 cup (230g) heavy whipping cream
2 tablespoons (25g) granulated sugar
½ teaspoon (2.1g) vanilla extract
To make the pie crust:
- In a bowl, combine flour, butter and salt. Using your thumbs and index fingers, press/rub the butter into the flour until no large chunks of butter are present. You can also use a pastry cutter to cut the butter into the flour. The butter chunks should be pea-sized or smaller.
- With a fork, whisk together egg, ice water and vinegar.
- Make a well in the center of the flour mixture and pour in the egg mixture. Again, using the fork, pull the flour from the sides of the bowl into the well bringing the ingredients together. Use a light touch.
- Set the fork aside, and, using your hands, start folding the flour into the egg mixture, pressing down with your palms. You’re making light folds on top of each other until flour is incorporated. It will not be completely smooth and some flour will be loose on the outside, this is completely fine.
- Chill the dough in the refrigerator for 30-60 minutes to relax the gluten and allow the butter to chill once again.
- Preheat the oven to 375°F.
- Once the dough has chilled, liberally dust your table with flour. Cut the pie dough in half roughly 275g each; wrap and reserve the other half for a separate pie.
- Roll out the dough into a circle about 1-2” larger than a 9" pie pan. Be sure to add enough flour on top and bottom of the dough while rolling.
- Carefully drape the dough over your rolling pin and gently fit it into the pan.
- Trim any uneven bits from the edges with kitchen shears. Tuck the extra dough under the edge and pinch the crust to form an elevated edge around the circumference of the tin.
- Chill the crust in the refrigerator for 20-30 minutes.
- Once the crust has chilled, poke the bottom of the crust with a fork, line it with parchment paper and add pie weights or any dried beans. You want to fill it ¾ of the way.
- Bake for 25 minutes or until it starts to hold its shape. Remove the pie weights from the halfway-baked crust, reduce the oven temperature to 350°F and bake for another 15-20 minutes or until fully golden brown. Allow to cool to room temperature.
To make the filling:
- While the pie crust is baking, begin to make your filling: wash and blanch your peaches. Boil the peaches in water for 1-2 minutes and shock them in an ice bath to easily remove the skin.
- Puree about 1 ½ peaches to make about 1 cup (225g) of puree for the glacé.
- To make the glacé, combine peach puree, ½ cup sugar, water, cornstarch, and lemon juice in a small pot. Cook this mixture for about 5 minutes or until it begins to bubble and becomes thick. Add butter and whisk to combine. Set aside to cool.
- In a bowl of an electric stand mixer, combine the cream cheese, sugar, vanilla extract and salt. Whip until creamy and smooth, with no lumps present.
- Add the whipping cream to the cream cheese and whip until light and airy.
- Once the pie crust has cooled, add the whipped cream cheese filling to the bottom and spread to create an even layer.
- Slice the blanched, skinless peaches. If your blackberries are particularly large and juicy, feel free to slice them, too. Start arranging the peach slices from the outer circle, next to the edge, overlapping them like a rose.
- As you get closer to the center, switch to the blackberries and arrange them in the same rose-like way.
- Once all the fruit is set in place, pour the cooled down glacé from Step 3 above over the top of the fruit being sure to cover all of the fruit evenly.
- Set the pie in the refrigerator, uncovered, for at least 2-4 hours or overnight to chill and set. If chilling overnight, be sure to cover the top with plastic wrap once the pie has set up for a few hours.
- Before you’re ready to serve, make the whipping cream by whipping by hand or in an electric stand mixer. Whip the heavy whipping cream and sugar together until soft peaks form. Add the vanilla and whip until firm peaks are formed. Try not to over whip.
- Add the whipping cream to the center of the pie and serve immediately.