Any matchmaker will tell you it takes some trial and error to get a match just right. They’ll also tell you that sometimes it is an unlikely or unusual match that will surprise everyone when it works. I have never taken on matching up people but I love doing it with food. This weekend I took on another matchmaking project. Two of my favorite summer crops are peaches and corn so I thought I’d try throwing them together.
The best vehicles to combine flavors are stews, stir fries and PIE! And nothing screams summer louder than pie. Sure I love a good pecan or apple pie, but summer’s bounty is meant for pie. This summer I’ve been enjoying the sweet white peaches I’ve found everywhere from the most pedestrian supermarkets to farmers’ markets. And this time of year the corn keeps getting better, sweeter and cheaper. Would they, could they work together? I needed to know! An internet search showed me no results for corn and peach pie, so the challenge was on.
The first question was sweet or savory, and though corn can go either way, peaches though a great complement to savory, need a sweet application. As I imagined this pie and mentally tasted it I knew it should be a custard base. I held back the sugar in my first attempt, but the recipe here ups that. My first try was also a bit peach shy, so more peaches, and you can’t have too many peaches. I used white peaches, but yellow would be fine. You could also substitute frozen corn and peaches (if it’s winter).
The surprise for me was the first (under-sweetened) pie was better cold the next morning than it was when still warm from the oven. If you want to make the less sweet version (maybe you want a recipe for breakfast pie) use half the sugar and use two rather than three peaches. As I said I’m no matchmaker for people, but I think I do a nice job when it comes to culinary matters.
If you want to make your own piecrust (which of course I recommend) this is a great (and easy) recipe. If you want a store bought crust the best ones around (no hydrogenated fats) are Dufour and Immaculate Baking Company, neither of whom I have any association with other than being a fan.
Peach and Corn Custard Pie
|Prep time||1 hour, 30 minutes|
- 1 10 pie crust
- 3-4 Medium peaches (skin removed)
- 2 Ears corn (cooked, kernels removed from cob (about 2 cups))
- 1/2 cup sugar
- 1 tablespoon instant tapioc
- 2 cups heavy cream
- 2 Large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
To skin peaches (or any other soft fruit)
- Make an X with the tip of a knife in the skin.
- Put peaches into boiling water for 30 seconds
- Remove fruit and plunge into an ice bath
- Skins should pull away easily