This pie sure was delicious and a great way to use some Red Haven peaches which are locally grown. I have not made many peach desserts as we always ate the peaches fresh with a little cream, as a matter of fact it was one of Gene’s favorite fruits. I could not get enough of this pie and it was a good thing there were others to share it with me. I have adapted this recipe from Taste of Home and I have included my own pie crust recipe.
There are a number of peach recipes right now, mainly desserts as this is the season for this yummy fruit. So, I am bringing this great dessert to Angie’s Fiesta Friday #32. The Novice Gardener is having another great party – you should go and check out all of the fun we are having 🙂
- 2 cups King Arthur flour
- 1/2 tsp. salt
- 2 tsp. sugar
- 2/3 cup Crisco
- 5 tbsp. cold water
Combine the first 3 ingredients with a whisk; cut the crisco into the flour 1/3 cup at a time; I always use a fork. Slowly add the water and mix with your hands until the dough is soft and pliable. Do not overmix!
Wrap in plastic and refrigerate for 30 minutes.
Cut the dough in half and roll out – I always turn my pie plate upside down and place on top of the dough to make sure the circle is big enough. I then fold it in half and carefully place the fold in the center of the pie plate. Unfold and flute the edges. Because it has a juicy filling I first brush the crust with an egg yolk mixed with a little water.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2011/11/11/pie-crust/
Peach Pie with Sour Cream and a Crumb Topping
- 4-5 cups peeled and sliced peaches
- 2 tbsp. Apricot-Peach preserves (good ole Smuckers)
- 1 cup sugar
- 1 cup sour cream (I did use low-fat)
- 3 egg yolks
- 1/4 cup flour
- 1 tsp. vanilla
- 1/2 cup flour
- 1/2 cup light brown sugar, packed (I used dark brown sugar as I did not have enough light sugar)
- 1/4 cup sugar
- 3 tbsp. pecans, chopped
- 1 tsp. cinnamon
- 1/4 cup cold butter, cut into small pieces
Preheat your oven to 425°F. Line your 9-inch pie plate with dough and flute edges if desired. Gently combine the peaches and preserves and set aside.
Combine the sugar, sour cream, egg yolks, flour and vanilla and set aside.
Combine the topping ingredients; 1/2 cup flour, vanilla, sugars, pecans and cinnamon. Add the butter pieces prior to adding to the pie.
Add peaches to the pastry; then add the sugar sour cream mixture. Bake for 30 minutes. While the peaches and filling are baking finish the topping by adding the cold butter pieces and squish together with your fingers until crumbly.
Remove the pie and sprinkle the topping all over the top. Bake an additional 15-20 minutes or until the center comes out clean after inserting a knife. If the topping is getting too brown cover the area with foil.
Cool completely for 3 hours before serving. Store in the refrigerator.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/09/05/peach-pie-with-sour-cream/