I use the Tenderflake pie crust recipe, but you can use any pie crust that you like.
Instead of using a regular pie pan, I used a fluted french tart pan, only because I think it makes a nicer presentation.
Prepare your crust and put it in the pan, poke holes all over the bottom with a fork.
I pre-baked the bottom crust for about 10 minutes in a 400F oven.
2 Large cans of Clingstone peaches (I'd use fresh, but it's January)
1/2 Cup flour
1/4 Cup cornstarch
1 Cup sugar
1/2 Cup butter melted
1/2 tsp salt
1 oz Cointreau liqueur
Drain the peaches and reserve the liquid.
In a large bowl mix the flour, sugar, corn starch, melted butter, salt and liqueur well and then add in the peaches.
After you have pre-baked your pie crust. Fill it with the peach mixture.
I covered mine with a basket weave top crust and a Fleur-dis-li decoration. With a little egg wash (milk and egg mixed) or melted butter, brush the top crust.
Bake in a 350F oven for 45 minutes. Turn the oven off. Then, let the pie rest! Leave it in the oven for about an hour or so to help it set properly. Remove it from the oven and let it continue to cool before serving.
When I took my pie out of the oven, I brushed the top with a bit of the syrup from the peaches and then sprinkled the top with sugar.
Whipped Cream Topping
1 Cup of heavy cream (35% MF)
1 Cup vanilla flavoured yougurt
1 oz. Cointreau
1 tsp. cornstarch (stabilizer/optional)
Chill your mixing bowl for about an hour or so.
Put all of the ingredients in the mixing bowl and using the whisk attachment mix on med-high speed for a few minutes until the cream thickens. Put the entire bowl in the refrigerator to continue to chill. You may want to give it a little mix just before serving if it has lost some of its air.
|Peach pie with Cointreau infused whipped cream and syrup reduction.|