The above photo is my entry for September’s CLICK the monthy photo event hosted by the lovely Bee and Jai at Jugalbandi. This month’s theme is Crusts!
Funny the recipes you come by through friends and family!-I don’t really know the history of this one except I got it from my Mum, who got it from a friend. I don’t know who this particular Becky is but I hope her boyfriend was as worth keeping as this recipe is. 🙂 I got this over the phone from my Mum yesterday afternoon- she was nice enough to read it out to me since I couldn’t locate the copy she gave me a while ago.
Rick said this is possibly the best peach pie he has ever eaten- high praise from a man who absolutely adores peach pie. When I promised to make him one this weekend he positively twinkled with happiness.
It is a sour cream – peach pie and the peaches and sour cream combine with the sugar and vanilla to make a custardy “peaches and cream” filling- positively addictive! I purchased some good vanilla ice cream to serve with it but decided it didn’t need it-the pie is creamy and rich enough without it. Mm-mm-mm!
Becky’s Boyfriend’s Mom’s Peach Pie
- One double crust pie crust divided, I used my regular all butter crust of:
- 2-1/2 cups all purpose flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 cup cold butter cut into bits
- 1/2 cup iced water
- Mix the flour, sugar and salt together and cut the butter in until you have something that looks like coarse crumbs with a few pea sized pieces remaining. Drizzle in the iced water until it just starts clumping together a bit. Turn out onto a floured board and press together into two portions -one slightly larger than the other. Wrap each in plastic wrap, form the larger into a disk and the smaller into a square if you plan on making a lattice top to your pie and chill both until ready to roll out. Preheat the oven to 450F, roll out the disk shaped portion and line a deep dish pie plate with it. Crimp the edge. Line with a sheet of foil and pie weights or some dry beans that you keep for this purpose. Bake in the preheated oven for 5-8 minutes. Remove and cool while you prepare your filling.
- Filling
- 3 cups peeled and sliced fresh ripe peaches (make sure they are good quality without bruises and that they smell like peaches -peaches picked before they are ripe do not continue to convert sugar and will never taste good- fresh ripe peaches usually slip out of their skins easily if you wash them in cool water and then cut in half and slip your knife under the edge of the peel- no need to use boiling water)
- 1 cup granulated cane sugar
- 5 Tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 Tablespoon pure Vanilla extract
- Topping
- 2 Tablespoons sugar (I used my vanilla bean infused sugar for this
- 1/4 teaspoon ground cinnamon powder
Reduce the oven heat to 350F. Mix the peaches, sugar, flour and salt together in a medium bowl. Mix the sour cream and vanilla extract together in a small bowl and then add to the peaches. Turn into the prebaked bottom crust. Make a lattice for the top- I find it easiest to roll the pie dough out to a square or rectangle and cut with a pizza wheel then place a couple of pieces on the pie and start weaving it in. Since the bottom crust is prebaked you will need to turn the edges of the lattice under and press against the crimped edge of the pie crust without lifting it. Sprinkle the topping over the lattice and whole top of the pie once the lattice is in place. Place the pie plate on a cookie sheet to catch any spill over and bake for about 45 minutes at 350F or until the pie crust is golden and crisp. Serve warm or at room temperature. Store this one in the fridge due to the sour cream.
Thanks for a fabulous recipe Mum (and Becky’s Boyfriend’s Mom whoever you are too!)
