Sour Cream Peach Pie

I made a pie the other day.

I had forgotten how much I love pie. All pies. Fruit pies, cream pies, pot pies. I’m convinced pies were singlehandedly created from the Gods themselves for our sheer enjoyment. Any pie is welcome in my life, you know.

I stumbled upon this recipe and adjusted it a bit to take with me to a Memorial Day potluck. I even got to utilize my brand new jadeite pie plate while the heavenly creation cooled, yeahhhh boy.

My one and only qualm with this recipe is that I am not a fan of slicing fresh peaches. They’re so much better than canned peaches, I know, yadda yadda yadda. But those little buggers are slimy, slippery and a total pain in the ass to slice…especially when you’re slicing a pound of them. True, it’s worth it. Also true: it sucks. If I could hire my own personal peach slicer that got paid to solely slice peaches, I would. That would be bomb.

Also, you may have scratched your head while reading the title of this recipe. A sour cream fruit pie? Say whaaa? Just trust me. I don’t think I’ve ever lead you astray, and I damn sure wouldn’t when it comes to pie. The sweetened sour cream makes this pie taste just like peaches and cream. Nom. Now, for the cast of characters:

Sour Cream Peach Pie

• Premade pie pastry (9″ deep dish frozen Pillsbury crust, thawed, is what I used)
• 4 cups sliced, peeled peaches (about a pound)
• 2 TBS. peach preserves
• 1 cup sugar
• 1 cup (8oz) sour cream
• 3 large egg yolks
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 3 TBS. chopped pecans
• 1 tsp. ground cinnamon
• 1/4 cup cold butter, cubed

1. Line a 9″ pie plate with the thawed, premade pastry and trim and flute edges. Using a large bowl, combine the peaches and preserves. Mix well. Transfer to pastry shell.
2. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over the peaches.
3. Bake pie at 425 degrees for 30 minutes. Take out of oven to top with topping.
4. Meanwhile, make the topping: In another small bowl, combine the flour, both sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.
5. Bake for another 15-20 minutes or until a knife comes out clean and the topping has hardened. You can cover the edges with foil during the last 15 minutes if it is become too brown. Cool on a pie plate or wire rack for a couple of hours before serving.

Memorial Day Potluck Pie? A success! It was devoured within minutes, and nobody questioned the odd ingredient (sour cream). I was very happy with the way it turned out, although my pie cutting skills could use some help. Oh well. It doesn’t have to look pretty to taste good!

I think the sweetened sour cream mixture and crumbly topping could work for any other stone fruit pie as well. What is a stone fruit, you may ask? A stone fruit is any fruit with a pit—or, stone—in the middle of it. I.E. peaches, apricots, nectarines, plums, and cherries. Probably avocados, too. Does anybody know if avocados are technically a stone fruit? They’ve got a huge pit in the middle of ’em! Anyway, try this pie out at a summer picnic. Or not. It’s your loss.