Monday, August 31, 2009
Sour Cream Peach Pecan Pie
I'm back and feel like I have been gone forever from my blog. Our vacation on Chincoteague Island was wonderful. Really nice, hot beach weather! Unfortunately my son was stung by a jellyfish on day 2 but he is fine. The lifeguard sprayed some vinegar on it and that takes out the sting and bacteria. He was the 23rd person that day to be stung. Evidently the hurricane that was out in the Atlantic at the time pushed all the jellyfish out of the bay and into the ocean. Ugh...they are ugly! But they were gone again within the next day or so. We also had some great meals and of course put on a few pounds. But who can resist delicious seafood...not me! They also have a great bakery on the island that none of us could resist....coconut donuts, eclairs, napoleans....need I go on?
This is a peach pie that I made right before we went away. I remember reading about this pie from the Great American Pie Show. It was the $2500.00 winner. It is very good. I think I added too many peaches and not enough filling so I will have to be more careful with my measuring next time. I also cooked it a bit too long but you could still taste how good this pie is. I will make it again!
Pastry for a single pie crust (9 inches) (I used a premade crust...just too lazy in the summer to start making my own crust)
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter
Line a 9 inch pie plate with pastry; trim and flute edges.
In a large bowl, combine peaches and preserves. Transfer to pastry.
In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
Bake at 425F for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in refrigerator.