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

Dorie's Peach Pie_post

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

Fresh Strawberry Pie

Glazed Fresh Strawberry Pie

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{ 14 comments… read them below or add one }

Becky O. August 25, 2010 at 10:30 am

Love your story. And yes to nasty school lunch!

Yours looks really good. I wish I were close to some Blue Bell ice cream. I only get to have it when I visit my sister in Houston.

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Beth August 25, 2010 at 9:07 am

I, too, had an aversion to cooked peaches from scary school lunches! Then I caved to my husband’s request and made a peach pie. Now I know the difference between gross school food and homemade deliciously baked peaches!
Great tart!

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natalia August 25, 2010 at 6:00 am

How beautiful your tart looks ! I nibbled too !! Ciao

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Katrina August 24, 2010 at 11:08 pm

Cooked peaches are not my favorite either. But darn this pie. It’s really good. Been liking it a lot more today while it’s chilled in the fridge.
We both deserve a pat on the back and a high five!
And I love that description–“hairy, inverted abdomen.” Your little slice of pie looks great!

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Margaret August 24, 2010 at 8:45 pm

Yours has the thickest layer of peaches I have seen yet. Looks fantastic.

I love 1/2 peaches, but then THAT is what I grew up with. didn’t have fresh very often.

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Leslie August 24, 2010 at 8:38 pm

You made me laugh because I remember how hard to eat those little devils were! Your tart looks fabulous (and the nibbling is why I took mine to a party!)

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Shandy August 24, 2010 at 7:35 pm

WoW! Gorgeous peach tart. I love yours! Picture perfect and you enjoyed it.

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Jeannette August 24, 2010 at 1:00 pm

I used to looooove ‘slippery’ peaches as a kid. So much so that I kind of shunned the REAL fruit. I’m not sure that I can find a nice ripe juicy peach ’round these parts but I keep trying.

Your pie looks great!

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Mary August 24, 2010 at 12:49 pm

Canned peaches are the only canned fruit I like, but they are pretty slippery. Glad you ended up liking the tart–I did too.
🙂

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Karen August 24, 2010 at 11:01 am

Love your story about the lunchroom peaches. Your tart looks delicious!

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Ellie August 24, 2010 at 2:46 am

I have a soft spot for canned peaches – my mom used to make a fruit soup in the winter with them that was absolutely delicious. Glad to know that you liked this recipe, even with your trepidation before baking.

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Paula August 24, 2010 at 6:15 am

Fruit soup in the winter sounds like a much better memory of canned peaches than mine. Hot or cold?

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Rachel August 23, 2010 at 11:13 pm

Glad you conquered your fear of cooked peaches! Your photo is so lovely. Thanks for baking with me this week!

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Chaya August 23, 2010 at 11:12 pm

Looking at yours, I see what I did, wrong. I chopped my nuts too fine and I got a streusel that was not like streusel so I will have to call it something else. It was good, though.

Is the pat in the pan crust easier if you have to grate the butter?

It certainly looks fine. Your peaches look good too, despite your feelings about them. Nice job, Paula.

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