Page 186 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the filling
1

. Raise the oven temperature to 400°F (205°C). In a mixing bowl, stir
together the brown sugar, flour, salt, and nutmeg. In another bowl,
mix together the buttermilk, butter, lemon zest and juice, and
vanilla.

2
. In the bowl of an electric mixer fitted with the whisk attachment,
whisk the eggs. Slowly add half of the dry mixture and then add the
liquid. Add the remaining half of the dry mixture and continue
mixing until the contents are completely incorporated. Do not let the

mixture get foamy.
3

. Pour the filling into the crust and bake for 15 minutes. Reduce the
oven to 350°F (175°C) and continue baking until the filling is set,
about 40 minutes. Allow the pie to cool completely.

Assembly
1
. Fan out the peach slices around the edge of the cooled pie.

2
. In the bowl of an electric mixer fitted with the whisk attachment,
beat the cream, confectioners’ sugar, and vanilla until you achieve

stiff peaks. Take care not to overbeat the whipped cream. Pipe the
whipped cream in a decorative manner onto the middle of the pie.