Learning 2 Bake from Scratch – LXVIII

Peaches and Cream Pie

This is also from the Four and Twenty Blackbirds cookbook, so no recipe. It has a very strange crust. Basically, a graham cracker crust made with rolled oats. I added a bit extra because my pie pan is twice as tall as the crust in the picture and I wanted to be sure there was enough. That worked out.

The filling is a custard made with cream cheese and sour cream. It came out of the oven a very glossy golden color. The white/cream look happened overnight in the ‘fridge.

This one of the pie pans I bought from the Chicken Pot Pie adventure. The bottom pushes out the top, leaving the side behind. That’s how I got the plain crust edge. I was very happy that it just popped out. The bottom piece is still under there. I gently tried to remove it, but it was stuck. I didn’t want to break the pie in half, so I just left it there.

Update: Yummy. Spicier than expected; there isn’t much in there (1/8th teaspoons of a couple of things). The crust is more like a cookie than a crust.