Recipes, Etc.

June 30, 2016

Just go through the produce section of your local grocery and/or super market, and it is pretty obvious that we are in the heart of the peach season.   So, here is my recipe for you...

 

The World's Best Peach Pie

Pastry for single-crust pie (9 inches)
4 cups sliced fresh peeled peaches
2 T. peach preserves
3/4 cup sugar
1 cup (8 oz) sour cream
3 large egg yolks
l/4 cup all-purpose flour
l tsp vanilla extract
Topping:
l/2 cup all purpose flour
l/2 cup packed brown sugar
l/4 cup sugar
3 T. chopped pecans
l tsp ground cinnamon
l/4 cup cold butter, cubed

 

Directions:  Line a 9 inch pie plate with pastry; trim and flute edge.  In a large bowl, combine peaches and preserves. Transfer to pastry shell.  In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla.  Pour over peaches.


Bake at 425 degrees for 30 minutes.  Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon.  Cut in butter until crumbly; sprinkle over pie.


Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown.  Cover edge with foil during the last 15 minutes to prevent overbrowning;  if necessary.  Cool completely on a wire rack for 3 hours before serving.  Store in the refrigerator.


Etc.— If your  peaches  are too  hard, place them in a paper bag and leave out on  your counter for a few days. They will  ripen and you can enjoy.   


I found this recipe which was focused in a well known food magazine by a pastry chef who worked at a 4-star hotel.  
He said, “I made this pie all the time during the peach season, and  it was our favorite.”  
So, he named it “The World’s Best Peach Pie.”   I hope you enjoy and will feel the same after you have tried it.          
 

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