Peach and Ricotta Pie

It’s going to be a scorcher today, so I got to the Farmer’s Market the second it opened and scooped up some gorgeous South Carolina peaches. That’s a summertime treat you can never get tired of. I bought the peaches to make a dessert that would be fun for my son and daughter-in-law who are experiencing the ups and downs of having a 4-week-old baby. Because of the heat, baking must be an early morning chore right now, so I peeled the peaches quickly and got started.

I just assume that everyone knows that if you drop a ripe peach in boiling water for 30 seconds the skin peels right off. If you didn’t know don’t feel bad about it, my husband didn’t either. This is a peach and ricotta pie, so the ingredients are basic. I mixed butter with white sugar and a little brown sugar because I think brown sugar goes so well with peaches. I added eggs, ricotta, flour, baking powder and vanilla. It still needed something tangy so I added lemon zest a little touch of sour cream. I mixed in about three fourths of the peaches and saved the last to put on top. Into the oven went this lovely creation and it was out by 10:00 am leaving my house to cool off for the afternoon. Later in the afternoon when it was time for a snack my husband had a few bites (maybe I did too) before packing it up for the kids.

Scrumptious is a word that can barely describe this lovely dessert rich with ricotta and sweet with the best of peaches. It is worthy of any occasion. Please make it soon with the beautiful peaches we have now. Enjoy!

Peach and Ricotta Pie

Ingredients

1 ½ sticks butter (I forgot to take it out of the fridge so I microwaved it for 10 seconds)

¾ cup white sugar

¼ cup brown sugar

4 eggs

1 ½ cups ricotta cheese

3 Tbsp sour cream

Zest of 1 lemon

1 Tbsp vanilla

1 ½ cups flour

1 heaping Tbsp baking powder

Pinch salt

4 ripe peaches, peeled and chopped

Directions

Preheat the oven to 350 degrees.

Spray a nine-inch pie pan or similar size casserole dish with cooking spray.

With an electric mixer combine butter and sugars until creamy.

Add 4 eggs and combine

Add ricotta, sour cream, lemon zest, and vanilla and mix thoroughly.

Stir in flour, baking powder and salt and mix until combined.

By hand stir in three fourths of the peaches,

Pour batter into prepared pan and top with remaining peaches.

Bake for an hour or until it barely jiggles.

*Serve at room temp or cool.