1 Fresh peaches (quantity to fill one 9-inch / 23 cm pie crust)
1 Water, as needed to prevent scorching
1 Granulated sugar, to taste
1 Heavy whipping cream, to taste
1 Granulated sugar for whipped cream, to taste
1 Vanilla extract or other flavoring for whipped cream, to taste
1 One pre-baked 9-inch (23 cm) pie crust
Instructions
1. Bring a medium saucepan of water to a full boil. Add the peaches and blanch for 1 minute (technique: blanching — briefly submerging fruit in boiling water to loosen the skin). Remove the peaches with a slotted spoon and transfer immediately to a bowl of cold water. When cool enough to handle, slip the skins off with your fingers.
2. Halve and pit each peach, then cut each half into quarters, yielding eighths per peach.
3. Place the peach pieces in a medium saucepan with just enough cold water to cover the bottom of the pan and prevent scorching — approximately 2 to 4 tablespoons (30 to 60 ml). Cook over medium heat, stirring occasionally, until the peaches are completely soft and yield easily when pressed with a spoon, 10 to 18 minutes depending on ripeness. A doneness check: the pieces should be translucent at the edges and easily mashed against the side of the pan.
4. Remove the pan from the heat. Stir in granulated sugar to taste, starting with 2 tablespoons (25 g) and adding more as needed. Allow the cooked peach filling to cool completely to room temperature, at least 30 minutes, before proceeding.
5. Pour the cooled peach filling into the pre-baked 9-inch (23 cm) pie shell and spread evenly.
6. In a chilled bowl, whip the heavy cream to medium-stiff peaks — the cream should hold a gentle curve when the whisk is lifted but not appear grainy or curdled. Sweeten with granulated sugar to taste and add a flavoring of your choice (vanilla extract is a reliable modern choice; the original does not specify). Spread or pipe the whipped cream over the peach filling. Serve immediately or refrigerate for up to 2 hours before serving.
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