Thursday, June 16, 2011

Mom's Peach Pie


This dessert is a childhood favourite and is bold enough to stand up to any other pie. For me, it's the best pie I've ever had. I remember checking on peaches mom would buy from the market every couple hours to see if they've ripened to a point she approved of. Once they did she'd clear the kitchen counter and begin making my very favourite dessert in the whole wide world! It was such a treat because my mom rarely baked so we probably had this once or twice a summer at most! The only annoying thing about this is that you must eat it cold so I had to wait several hours from start to finish.

My mom always reduces the sugar of any recipe which makes this taste so perfectly balanced. You have a very rustic pie crust that's slightly softened by the peaches that have been laced with cinnamon sugar followed by the perfectly tart sour cream custard.

This is to die for! I made it for my husband for the first time and his eyes grew bigger while he exclaimed "this is the best dessert I've ever had...think I like it more than apple pie". That's a massive claim, but i'm happy he agrees. This is the perfect summer treat!


2 cups sifted AP flour
3/4 cup granulated  sugar
1/2 tsp salt
1/4 tsp baking powder
1/2 cup cubed butter
6 small peaches, peeled halfed, pitted
1 tsp cinnamon
1 egg lightly beaten
1 cup sour cream


Preheat oven to 400.

In a bowl, combine flour, 2 tablespoons sugar, salt and baking powder.
Using fingertips, incorporate butter until mixture clumps together when pressed.
Press firmly into botton of greased 8 inch spring form pan and about 1.5 inches up the sides. Place in the fridge while you prepare peaches.

The peaches should be soft enough to peel and pit. If they need some help you can blanch them and peel them. 

Arrange peach halfs in one layer over pasty.
Combine remaining sugar and cinnamon, sprinkle over peaches and
bake  for 15 min. whisk egg and sour cream, pour over peaches and
bake 20-30 minutes longer until peaches are tender and custard is lightly cooled.
Once it cools, plastic wrap it and refrigerate for about 3 hours or until chilled.

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