Tuesdays with Dorie: Crunchy and Custardy Peach (Tart) Pie

I knew it was coming.  The printed school menu had already announced, “Cling Peach Halves” for dessert.

It too often sat on my divided, plastic lunch plate daring me to eat it–a shiny, yellow, bowl-like creature with a hairy, inverted abdomen. If I took a spoon to it, the canned peach half, sitting on its rounded bottom, would move around like it was on a “Slip and Slide”.  If I tried to cut it, my spoon would divert from the slimy surface and hit the plate with a loud noise.  I would try again with the same result or even worse–the peach would jump the edge of the plate and slide across the table. At that point, I gave up and went without dessert, resenting whoever chose the canned peach instead of a yummy cookie for my lunch. (Probably Uncle Sam, now that I understand the school lunch program back in the sixties.)

Eventually, I decided I did not like cooked peaches in any form because of my elementary school experience.  Fresh peaches? yes. Absolutely yes! Cooked? No. So, it was with much trepidation that I decided to try Dorie’s peach tart anyway.

I was pleasantly surprised.

Although this pie will probably never make my top ten list, it was good.  Love the cream that cradles the peaches. My husband liked it even better with Blue Bell Vanilla Bean ice cream.  Guess some people can never have too much cream.

I went with half a batch and used a Pat-in-the-pan pie crust already in my freezer.  (I was a little too lazy to make a tart crust.) I agonized for at least a minute or two about how to arrange the peaches using a smaller format. No need. The streusel pretty much disguised any sin of disarrangement.

What was not disguised was the damage to my hips because I could not quit nibbling on this little pie. Just goes to show how Dorie’s magic has won me over again. Guess cooked peaches aren’t so bad after all.

Check out Rachel of sweet tart to get the recipe.

If you like fruit pies…

Fresh Glazed Nectarine (or Peach) Pie

Glazed Fresh Strawberry Pie

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