I’ve got peaches on my mind lately.
Maybe because of this gorgeous bowl of peaches showcased from Heather at Gild the Voodoo(lily). Or maybe because of this mouth watering recipe for Brown Sugar Peach Pancakes from Natasha at 5 Star Foodie.
I’ve also got pie on my mind.
Maybe because I’m still in complete awe of Evan Kleiman (the voice behind the radio program Good Food on KCRW and the chef at Angeli Caffe in Los Angeles) who baked a pie every single day this summer. Hello.
Or maybe because…well, let’s face it – I always have pie on my mind.
Hot diggity dang, wouldn’t you know it, the August/September issue of Taste of Home features a peach pie, of course. Not just any peach pie, however. This peach pie, made by Sherrell Dikes of Arkansas, took first place in the Great American Pie Show.
So, I just had to make it. Not once, but twice.
Oh yeah. It’s good all right.
I still altered it, though. I can’t even leave an award-winning recipe alone. Criminy.
Sour Cream Peach Pecan Pie
Prep time: 30 minutes
Bake time: 45 min. + cooling
• 9-inch deep dish prepared pie crust
• 2 cups sliced peeled peaches
• 3 tablespoons peach preserves
• 1/2 cup sugar
• 1/2 cup sour cream
• 2 egg yolks
• 4 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 3 tablespoons sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons cold butter
Preheat oven to 425°. Line a baking sheet with aluminum foil and coat with cooking spray.
In a large bowl, combine peaches and preserves. Transfer to pie shell.
In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Place pie on baking sheet and cook for 30 minutes.
Meanwhile, make the topping. In a small bowl, combine the 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 the refrigerator.
(adapted from Taste of Home)