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Peaches and Cream Pie

Peaches and Cream Pie
YIELDS
8 servings
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Ingredients

Peaches and Cream Pie

½
cup granulated sugar
¼
cup all purpose flour
¾
cup sour cream, or, Balkan, style, yogurt
dash almond, extract
5
cup peach, thickly, sliced, peeled, (about 5 large)

Pastry

1 ¾
cup sifted cake-and-pastry flour
½
tsp salt
½
tsp finely grated lemon
cup cold shortening, cubed
¼
cup cold butter, cubed
1
egg yolk
1
tsp lemon juice, or, cider, vinegar

Topping

½
cup all purpose flour
½
cup packed brown sugar
¼
cup cold butter, cubed
cup slivered almond
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Directions

Step 1

PASTRY: In large bowl, whisk together flour, salt and lemon rind. With pastry blender or 2 knives, cut in shortening and butter until crumbly with a few larger pea-size pieces.

Step 2

In liquid measure, stir together egg yolk, lemon juice and enough ice water to make 1/4 cup. Drizzle over dry ingredients, tossing with fork until clumped together in ragged dough. With hands, press together into disc. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 3

On lightly floured surface, roll out pastry into 12-inch circle; unroll over 9-inch glass pie plate, easing into plate. Trim 1/2 inch from edge of rim; fold overhang under and flute neatly. (Make-ahead: Cover and refrigerate for up to 2 days.)

Step 4

In bowl, stir sugar with flour; whisk in sour cream and almond extract. Add peaches; stir just to coat. Scrape into pie shell; set aside.

Step 5

TOPPING: In bowl, stir flour with sugar; cut in butter until crumbly. Mix in almonds; sprinkle over filling. Bake in lower third of 425°F oven for 15 minutes. Reduce heat to 350°F; bake until pastry and topping are golden brown and filling starts to bubble around edge, about 35 minutes. Let cool on rack.

Step 6

PASTRY: In large bowl, whisk together flour, salt and lemon rind. With pastry blender or 2 knives, cut in shortening and butter until crumbly with a few larger pea-size pieces.

Step 7

TOPPING: In bowl, stir flour with sugar; cut in butter until crumbly. Mix in almonds; sprinkle over filling. Bake in lower third of 425°F oven for 15 minutes. Reduce heat to 350°F; bake until pastry and topping are golden brown and filling starts to bubble around edge, about 35 minutes. Let cool on rack.

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