Sour Cream Peach Pie

August 26th, 2011 / Comments 1

Last week, everywhere I went, people were talking about peaches, not just any peaches, but Pennsylvania and New Jersey peaches.peach basket c egbert Sour Cream Peach Pie

Conversations about where the best peaches where grown quickly turned to debates about whether peaches should be baked in a pie, poached in wine, sliced and covered with heavy cream or eaten out of hand. Not only were the peaches welcome for their flavor, they also provided a welcome diversion from the endless conversations about the world economic crisis, presidential candidates, wars and riots. I overheard a debate between two friends about the relative merits of lattice crust or streusel topping on peach pie. All the talk about pies, cobblers and crumbles made me hungry. I stopped at the market and filled a bag with peaches from Pennsylvania, the state where I was raised.

My peach extravaganza began by dropping three peaches into boiling water for a minute, then immersing them in cold water, slipping off the peel and slicing them into two bowls. I added a squeeze of lemon juice and a rounded teaspoon of sugar to each bowl and invited Charles to share a mid-afternoon snack in the garden. Perfection!Time to move onto peach pie. The lattice vs. streusel debate had me thinking. I remembered a recipe for a sour cream apple pie with a streusel topping and decided to adapt it. Here’s how I did it:

Sour Cream Peach Pie

I preheated the oven to 400º and lined a nine-inch pie pan with piecrust. I used a whisk to combine two-thirds of a cup of sugar, two tablespoons of all-purpose flour and a pinch of kosher salt in a large mixing bowl. I added one cup of sour cream, one egg, half a teaspoon of vanilla and half a teaspoon of nutmeg. I peeled and sliced six peaches, about two cups, and added the peaches to the sour cream mixture. I poured the fruit mixture into the unbaked piecrust, baked it for ten minutes at 400º, reduced the heat to 350º and baked the pie for thirty minutes more.

While the pie baked, I made streusel topping by combining one third of a cup of sugar, one third of a cup of flour and four tablespoons of unsalted butter.

I took the pie out of the oven, raised the heat to 400º, sprinkled the streusel topping over the pie and baked it for fifteen minutes more.

I did a bit of peach research while I waited for the pie to cool. I learned that Chinese mythology tells of peaches that conferred longevity to all who ate them. One of Japan’s noble heroes was said to have been born from an enormous peach. In Korea, peaches are seen as the fruit of happiness, riches and honor.

Download and print pie recipe with an ingredients list here.

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• One Response to “Sour Cream Peach Pie”

  • Drick says:

    beautiful basket of peaches and nice sounding pie too… I think where ever peaches are grown, folks say they are the best, why I think Alabama peaches are the finest and I hear some Georgia folks like theirs so much might just cause a ruckus…

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