Deconstructed Peach Cherry Pie

By Chef Eddy Van Damme

Prep Time:

1h 30m

Bake/Cook Time:

12m

Yield:

1, 9-inch pie

Plan for:

30+ minutes chill time

Fruit pies are a staple of summer, but let’s be honest, sometimes getting the pie crust just right can be challenging. When you want all the flavor of a traditional fruit pie, but none of the fuss, try this Deconstructed Peach Cherry Pie from Chef Eddy. In place of a pie crust, the vanilla cream filling is mixed with homemade butter cookies to provide texture and crunch. Boozy almond liqueur-soaked cherries, sliced fresh peaches, and fresh cherries are layered in for fun and flair. No slicing necessary. Just scoop into bowls and serve cold. It’s a perfectly fluffy, cold, and creamy summer dessert.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Cherry Preparation

1 1/2 cups fresh cherries
1 cup (240g) almond liqueur

Cookies

2/3 cup (80g) all-purpose flour*
1/4 teaspoon baking powder
1 large egg yolk
3 tablespoons (38g) Imperial Sugar Extra Fine Granulated Sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
5 tablespoons (70g) unsalted butter, very soft
A few tablespoons of sliced almonds for decoration

Filling

1 1/2 cups (360g) milk
1/3 cup (66g) Imperial Sugar Extra Fine Granulated Sugar
3 tablespoons (27g) cornstarch
1 cup (240g) whipping or heavy cream
3 tablespoons (38g) Imperial Sugar Extra Fine Granulated Sugar
3 large eggs
2 teaspoons vanilla
3 tablespoons (45g) almond liqueur (optional)

Finishing

4-5 large ripe peaches
1 cup fresh cherries
Imperial Sugar Confectioners Powdered Sugar, for sprinkling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Although the following procedure can be skipped, the original recipe was made using almond liqueur-soaked fresh cherries. Remove pits from 1 1/2 cup cherries and place in a narrow vessel. Add just enough almond liqueur (can also use Port or Moscato) to cover cherries. Let sit overnight (or up to several days) in refrigerator.
To prepare cookies, sift together flour and baking powder. Set aside.
In a bowl large enough to hold all ingredients whisk yolk. Add sugar and salt and whisk rapidly. Add almond extract. Whisk for about 3 minutes or until mixture is pale in color and is doubled in volume.
Add soft butter and flour and mix until combined.
Chill dough for about 30 minutes or overnight in refrigerator.
Set oven to 350°F. Roll dough on a lightly floured surface about 1/6-inch thick. Cut circles (or other shapes) about 1 1/2 inches in diameter. Sprinkle with a few sliced almonds.
Place on parchment-lined cookie sheets. Place in oven for about 10-12 minutes or until pale golden. Set aside.
For filling, place milk, sugar, and cornstarch in a saucepan. Whisk smooth. Add eggs and whisk rapidly.
Place on a heat source and whisk continuously until mixture has consistency of pudding. Remove from heat. Place pan in an ice bath and cover it with a lid.
Whip cream and sugar to medium peaks, but not as firm as you would for decorating a pie or cake. Set cream aside in a refrigerator.
Stir cooked mixture to help it cool evenly. Once cooled add vanilla and liqueur, if using. Mixture must be creamy before adding whipped cream. If necessary, whisk smooth. Add whipped cream and gently fold together.
Cut peaches in half and then cut each half into about 5 wedges.
Spread about a third of cream into pie tin. Add some peach slices, marinated cherries, and cookies. Keep building up with alternating cream, peaches, cherries, and cookies.
The final surface is decorated with additional peach slices, cookies, marinated cherries, and fresh cherries. Sprinkle with powdered sugar.