Cream ales found their way into the American beer system during prohibition, an ironic time for many great alcoholic beverages to have gotten their start. The name is a bit misleading, cream isn’t involved in the brewing process, but the taste is smooth and even a bit creamy which is where the name comes from.
As we hurdle towards summer, and events which center around our tub of craft beer offerings, cream ales are a great style to include when trying to satisfy the masses. These are easy to drink beers that have low hop character, smooth crispy flavors and some hints of fruit.
I used a cream ale from the Pacific Northwest, from a brewery that has become a mainstay in my fridge since I moved north. Nuptiale from Ninkasi is a great beer to stock up on for those summer get togethers, it’s what I refer to as a Gateway Beer. Perfect for the craft beer snobs, and just what a craft beer newbie needs to get hooked.
Peaches and Cream Ale Pie
- One pie crust
For the cream layer:
- 16 wt oz cream cheese
- 2/3 cup white sugar
- ½ tsp salt
- 1 egg
- 2/3 cup cream ale
- 1 tsp vanilla extract
- 2 tbs cornstarch
- 2 tbs all purpose flour
For the peaches:
- 1 ½ lbs peaches, pitted and sliced
- 2 tbs cornstarch
- ½ cup sugar
- 2 tbs butter
- ¾ cup cream ale
- Preheat the oven to 325.
- Roll the pie crust out on a flat surface, line a deep dish 9.5 inch pie pan, trim the excess.
- In a blender or a food processor add the cream cheese, 2/3 cup sugar, salt, egg, 2/3 cup cream ale, vanilla, flour and 2 tablespoons cornstarch. Blend until smooth, pour into pie crust.
- In a sauce pan over medium high heat, add the peaches, cornstarch, sugar, butter and cream ale. Simmer until thickened, about ten minutes.
- Pour the peaches over the cream cheese.
- Bake until the crust is golden brown and the edges of the filling has set but the center still jiggles when shaken, about 40 minutes.
- Chill until set, about 4 hours.
This requires a very deep dish pie pan. 9 1/2 inches, 1.8 to 2 qt.
If you use a small pie pan you will have far too much filling.
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