Classic Peach Pie with Sour Cream Pastry
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Classic Peach Pie with Sour Cream Pastry
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| cal | 447447 cal |
| pro | 5 g5g pro |
| total fat | 22 g22g total fat |
| sat. fat | 11 g11g sat. fat |
| carb | 58 g58g carb |
| fibre | 3 g3g fibre |
| chol | 39 mg39mg chol |
| sodium | 197 mg197mg sodium |
| RDI: | 254 mg254mg RDI: |
| calcium | 22 calcium |
| iron | 1414 iron |
| vit A | 1313 vit A |
| vit C | 1212 vit C |
| folate | 3737 folate |
Peach season just wouldn't be the same without peach pie. Serve with Bourbon Brown Sugar Ice Cream.
Ingredients
- 5 cups firm ripe peaches , sliced, pitted and peeled5 cups firm ripe peaches, sliced, pitted and peeled
- 3/4 cups granulated sugar 3/4 cups granulated sugar
- 1/4 cup all purpose flour 1/4 cup all purpose flour
- 1 tbsp lemon juice 1 tbsp lemon juice
- Sour Cream Pastry
- 2 cups all purpose flour 2 cups all purpose flour
- 1/2 tsp salt 1/2 tsp salt
- 1/2 cup cold butter , cubed1/2 cup cold butter, cubed
- 1/2 cup cold lard 1/2 cup cold lard
- 1/4 cup iced water , approximately1/4 cup iced water, approximately
- 3 tbsp sour cream 3 tbsp sour cream
Preparation
Sour Cream Pastry:
In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too dry.
Divide pastry in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
In bowl, combine peaches, sugar, flour and lemon juice; set aside.
On lightly floured surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness. Fit pastry into 9-inch (23 cm) pie plate; trim to rim. Spoon in filling.
Roll out remaining pastry. Brush rim with water. Place pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry rim; flute to seal. Cut steam vents in top.
Bake pie in bottom third of 425°F (220°C) oven for 15 minutes.
Reduce heat to 350°F (180°C); bake until golden brown on bottom, fruit is tender and juice is bubbly and thickened, 60 to 75 minutes.
Let cool on rack.
In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too dry.
Divide pastry in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
In bowl, combine peaches, sugar, flour and lemon juice; set aside.
On lightly floured surface, roll out 1 of the pastry discs to generous 1/8-inch (3 mm) thickness. Fit pastry into 9-inch (23 cm) pie plate; trim to rim. Spoon in filling.
Roll out remaining pastry. Brush rim with water. Place pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry rim; flute to seal. Cut steam vents in top.
Bake pie in bottom third of 425°F (220°C) oven for 15 minutes.
Reduce heat to 350°F (180°C); bake until golden brown on bottom, fruit is tender and juice is bubbly and thickened, 60 to 75 minutes.
Let cool on rack.
Source : Canadian Living Magazine: August 2009
- Keywords : Peaches; Sour Cream; Pastry; Summer; Dessert;
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