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

TOPPING:
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.

24 comments:

Cassie said...

I made this pie a few weeks ago and LOVED it. In fact, now that you've posted about it I'm getting the urge to make it again... ;)

I'm glad you had a nice vacation!

Denise said...

This looks so fresh and delish. a little dollop of vanilla ice cream and I am all set.

Joyce said...

Glad you had a nice vacation with the family minus the jelly fish sting for your son. We get jelly fish on and off all summer too. Nasty looking things. If you scroll back you can see a photo I posted of one with a crab riding on it or maybe the other way around. We are headed out to the beach for one last long lazy weekend. I think your peach pie sounds delicious. I am trying to hold onto summer for as long as possible before I drag out the apple and pumpkin recipes.
Joyce

5 Star Foodie said...

The sour cream peach pecan pie sounds fantastic! Glad you had a nice time in Chincoteague!

Jenn said...

I love pecan pie. I prefer that over any other pies out there. Looks good. All that missing is a nice BIG scoop of ice cream.

Cheryl said...

So glad you are back and that you had a great time! I just so happen to have 4 ripe pears on my counter!

Mary said...

Your pie sounds better than fantastic. I'm so glad you had a great vacation and glad to hear the jellyfish didn't slow your son down.

Katherine Aucoin said...

Welcome back Debbie, I missed you!

Sour cream just puts this pie in another league. I can't wait to try this. My husband is a pecan pie fiend!

Lara said...

I love Chincoteague Island too! It sounds like you had a wonderful vacation!

This pie sounds divine!

Pearl said...

sour cream in peach pie? that sounds like such a mouth-watering combination!

comfycook said...

I bet the sour cream is the secret ingredients besides the peaches. I grew up eating peaches and sour cream with a little brown sugar. I have to make this pie.

The Blonde Duck said...

This looks wonderful!

teresa said...

oh this sounds heavenly!

Kerstin said...

I'm glad you had a nice vacation (and that your son was ok!). This pie looks so good - I make peach crumble all the time, but I should try this next time!

Cinnamon Girl aka Reeni♥ said...

Ouch! I'm glad your son is ok!! This pie looks divine! Such a delicious treat!

burpandslurp said...

Wow, worth every penny of that $2500! If I baked this in school, I would become REALLY popular! tee hee!

Maya said...

Jelly fish sting is no fun. Sounds like you had a good time otherwise:) Welcome back to the grind ;)

Lynn said...

Mmmmmm, peach pie. Yum.

Katy ~ said...

Gosh, I love pie (more than cake) and I love peach pie. This looks scrumptious! I'll take a big ole slice of that any time of the day or night!

noble pig said...

I love me some pie! Just peachy!!

Barbara Bakes said...

Sounds like a good combination! Sorry about your son. :-(

Ingrid said...

Welcom back! Sounds like vacation was loads of fun!

I've got peaches soon to be past their primes. I need to just use 'em.
~ingrid

jwright said...

I work at Bass Pecan Company we are having a pecan recipe contest.
Enter in a chance to win $1000 at our website www.basspecan.com

spike. said...

I love the sound of this, peach pie with pecans!