I've eaten approximately 167 peaches this week. That's because when I go shopping for produce, and I see big, fleshy, perfectly ripe, juicy peaches, I feel the need to buy three of four bags of them. I can't say no. I've really tried. But then, as I'm walking away, this little voice inside my head reminds me that peaches are not a year-round thing. If I don't eat them now, if I don't stuff myself full of them, then it's going to be a long, peach-free winter.
That little voice inside my head knows what's up.
If it weren't for that little voice inside my head, I wouldn't have this pie today. I wouldn't be so very excited to put the girls in bed tonight and enjoy some quiet time - just me, my peach pie and a little scoop of ice cream.
Well, my husband too, I guess. But I'm pretty sure he knows me well enough by now that he won't interrupt my peach pie time.
Clearly I have a thing for peaches.
I have I have a very fond memory from my childhood of my Grandma pouring some sweetened cream over a bowl of sugared peaches, and handing it to me with a kids-size spoon. I remember wrinkling my nose (because why would you pour "milk" over peaches?) and declining her offer. My aunts tried to convince me that it was the best thing, ever - but I just didn't believe them. I asked for another bowl of sugared peaches, but "with no milk this time."
It wasn't until I was an adult, many years after my Grandma was gone, that I tried peaches and cream. While this late discovery probably saved me many, many calories over the years, I can't help but kick myself for not trusting her all those years ago.
And then, there's this pie.
You guys, this pie crust is FAN-TAS-TIC. And really, why wouldn't it be? It's made with buttermilk. Did you hear me? Buttermilk.
I have never, ever, ever made a pie crust as flaky as this one.
This pie crust wins.
The filling is a perfect harmony of sweetness and tartness. The cinnamon and nutmeg warm it up, and the undertones of vanilla make it a flaky buttermilk crust's best friend. The cornstarch helps to thicken the filling without making it flour-y (that's a word, really) and gummy. It's just...good.
Fantastic, actually. FAN. TAS. TIC.
Please make this before peaches go away until next year. And even if you don't want to attempt this recipe, pour a little cream over your peaches next time. Trust me.
Enjoy!
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Oh, wait...you want to know who won the KitchenAid giveaway? Scroll down below the recipe, and I'll tell you!
Peach Pie with Buttermilk Crust
Thanks to everyone who participated in the KitchenAid Mixer giveaway last week. I'm happy to announce the winner is Kaitlyn Lund! Kaitlyn, you have 48 hours to respond to my email (check your spam, too!) to claim your prize.
Congrats, Kaitlyn, and thank you EVERYONE who entered. We'll do it again soon.
Now, go make this pie. ♥
