Peaches and Cream Pie
Golden pastry holding a creamy sliced-peach filling and a crumbly topping deliciously shows off the best of the season in the dessert course from our September issue "Supper on the Deck" menu.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 521 |
| pro | 6 g |
| total fat | 27 g |
| sat. fat | 12 g |
| carb | 67 g |
| fibre | 3 g |
| chol | 65 mg |
| sodium | 276 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 19% |
| vit A | 19% |
| vit C | 8% |
| folate | 22% |
-
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
3/4 cup (175 mL) sour cream or Balkan-style yogurt
Dash almond extract
5 cups (1.25 L) thickly sliced peeled peaches (about 5 large)
Pastry:
1-3/4 cups (425 mL) sifted cake-and-pastry_flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) finely grated lemon rind
1/3 cup (75 mL) lard or butter, cubed
1/4 cup (50 mL) cold butter, cubed
1 egg yolk
1 tsp (5 mL) lemon juice or cider vinegar
Topping:
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) cold butter, cubed
1/3 cup (75 mL) slivered almonds
Preparation:
Pastry: In large bowl, whisk together flour, salt and lemon rind. With pastry blender or 2 knives, cut in lard and butter until crumbly with a few larger pea-size pieces.
In liquid measure, stir together egg yolk, lemon juice and enough ice water to make 1/4 cup (50 mL). Drizzle over dry ingredients, tossing with fork until clumped together in ragged dough. With hands, press together into disc. Wrap and chill for 30 minutes.
On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; roll around rolling pin then unroll over 9-inch (23 cm) glass pie plate, easing into plate. Trim 1/2-inch (1 cm) from edge of rim; fold overhang under and flute neatly. (Make-ahead: Wrap and refrigerate for up to 2 days.)
In large bowl, stir sugar with flour; whisk in sour cream and almond extract. Add peaches; stir just to coat. Scrape into pie shell; set aside.
Topping: In bowl, stir flour with brown sugar; cut in butter until crumbly. Mix in almonds; sprinkle over filling. Bake in lower third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until pastry and topping are golden brown and filling starts to bubble around edge, about 35 minutes. Let cool on rack.
Source
Canadian Living Magazine: September 2004
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