If you’ve visited the spectacularly beautiful and righteously awesome state of Colorado in late summer, you’ve no doubt been schooled on all things “peach”. (Did you know that the peach is a relative of the rose?? Really?!) Well it so happens that the folks residing over yonder on Colorado’s western slope are mighty proud of their local stone fruit, and they’ve concocted a mighty droolicious peach named — PALISADE. I recently returned from a family visit to the Centennial state, and enjoyed my own fair share of peach revelry. Since August is ‘National Peach Month’, and today is specifically ‘National Peach Pie Day’, I’m offering my own tribute to the beautiful, plump, juicy fruit that has graced so many dishes with its sweet, luscious, earthy down-home goodness:
The Deconstructed Peach Pie Parfait
- 1 Pillsbury Refrigerated Pie Crust (of course, you can make your own, but why?)
- 1 Tablespoon sugar
- 1-1/2 teaspoons cinnamon
- 4 large ripe peaches
- 1 cup fresh blueberries
- 2 Tablespoons sugar
- 1 Tablespoon all-purpose flour
- the juice of 1/2 lemon
- 1 egg, whisked (for egg wash)
- Vanilla ice cream for serving
Preheat your oven to 375 F. Coat a pie dish with cooking spray and set aside. In a small bowl, mix 1 tablespoon sugar and 1-1/2 teaspoons cinnamon and set aside.
Submerge the peaches in boiling water for a minute, then drain and rinse in a colander. Let them cool for about 10 minutes, then peel the skin from the peaches. Slice the peaches into 1/4″ slices, dropping them in a large mixing bowl. Add the blueberries, sugar, flour and lemon juice to the peach slices, and lightly toss just until the ingredients are incorporated. Pour the peach mixture into the prepared pie dish.
This pie is soon to become a parfait. (This translates to throwing baking “perfection” to the wind, which is something I highly recommend.) Design your pie crust in any manner and form that suits your momentary need or level of creativity. Bring on the squares, lattice designs, circles or other geometric and fanciful shapes, or just plop the readymade crust on top of the peaches. It’s all getting chopped up and deconstructed into a lovely parfait glass In a couple of hours, so “pretty” is overrated, peeps!
Scatter those pastry designs atop your peach pie, then brush with the egg wash. Lightly dust some of the sugar and cinnamon mixture over the pie, then slide it into your piping hot oven for 30-40 minutes. (Be sure to peek in after 20 or so minutes. If the pastry edges are getting toasty, loosely cover the crispy edges with some aluminum foil.)
Remove the peach goodness to a wire rack, loosely tent it, and let cool for an hour or so. When you’re ready to serve (preferably while the pie is still warm), scoop a heaping mound of peaches and pastry crust into parfait glasses.
Top each parfait with a dollop of ice cream and any left over pastry bits and/or blueberries you have at the ready, and serve. You’ll undoubtedly agree that this is one easy — and damn delicious peach pie parfait!