“… a gift from the Peach Gods …”
Ladies and gentlemen, Sour Cream. Peach. Pie. At your service. Made quickly, and easily and if you have a Big Bear in your house, you may be chastised for using store bought pie crusts. ‘Ahhh.’ I think to myself. ‘Wait. Just wait Big Bear. Your tune will change. Just taste and see.’
‘Oh!’ says he. ‘You have pie!’ Once he tasted it, he reversed all chastisation (I know that is not a word but it should be) and told me what a brilliant and smart genious I was. Because once you taste this gift from the Peach Gods, you won’t care where the pie crust came from.
You know, it’s not that I don’t know how to make pie crust. I do actually, and I do so very well. Maybe I’ll share with the inter web one day. However, at this moment. This very moment in time. I want pie. I want peach pie. I don’t feel like making a pie crust. Who do you think I am – Ina “How Easy Was That” Garten? Sometimes I do, but she puts me to shame. Maybe I’m just an Ina wanna be?
Anyhow you guys. The point is that you can make a gourmet-ish peach pie that will knock your socks off. Because you, dear friend, deserve it. No pretension. Just. Peach. Pie. So listen. I came across this recipe from a journal I read online called the Farm Journal’s Complete Pie Cookbook. Written in 1965.
1965! I wasn’t born yet and Big Bear was in grade 6 chasing little girls around with sticks with boogers on them. Gawd I bet he was cute.
A few tweeks to the original recipe was a must. I cut half the sugar out and I let the peaches drain out their excess juice in a colander. End result? A creamy, not too sweet peach pie. To die for. And since it is summer and peaches are ev-er-y where! Might as well make a few. And if there are objections from the peanut gallery that you did not make your crust? Just smile and nod and let them eat pie. ♥
- 2 9 inch pre-made deep dish pie shells, such as Tenderflake
- 4 cups fresh peeled peaches, quarter sliced (about 6 - 8 medium sized peaches)
- ½ cup sugar
- ¼ cup flour
- Pinch of salt
- 1⁄2 cup full fat sour cream
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 egg lightly beaten
- 2 tablespoons sugar
- Place peach slices in a colander and let sit for ½ hour to drain excess juice.
- Pre-heat oven to 400 degrees c.
- Bring your pie shells to room temperature. With a fork, poke holes in the bottom of one pie shell and bake in the oven for 8 minutes. If the shell bubbles up as it's baking, gently pop it with your fork again, but be careful not to tear the pastry. Remove from oven and let cool.
- Meanwhile in a large mixing bowl, combine the sour cream and sugar well. Add the flour, salt, cinnamon and allspice and stir well. Set aside.
- Gently remove the second pie pastry from the pie pan and transfer to a floured surface.
- Using a cookie cutter with a shape of your choice, cut shapes out of the pastry. This will be used for the top of your pie. If you have extra pastry left over, you may attach bits of it to the edge of the pie crust to give it a rustic look. Careful not to break the pie crust though!
- Now, gently fold your peaches into your sour cream batter and then transfer the mixture to the pre-baked pie shell.
- Top with the pie pastry cut outs, being sure to cover as much area as possible.
- Using a pastry brush, brush the cut outs with the beaten egg.
- Sprinkle with two tablespoons of sugar and bake at 400 degrees c for about 40 minutes or until the top is golden brown.
- Let cool for a good hour before serving.
Inspired by a recipe from the Farm Journal’s Complete Pie Cookbook 1965