Peach season just wouldn't be the same without peach pie. Serve with Bourbon Brown Sugar Ice Cream.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2009
- 5 cups firm ripe peaches sliced, pitted and peeled
- 3/4 cups granulated sugar
- 1/4 cup all purpose flour
- 1 tablespoon lemon juice
Sour Cream Pastry:
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter cubed
- 1/2 cup cold lard
- 1/4 cup iced water approximately
- 3 tablespoons sour cream
MethodSour 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.
Nutritional facts Per serving: about
- Sodium 197 mg
- Protein 5 g
- Calories 447.0
- Total fat 22 g
- Cholesterol 39 mg
- Saturated fat 11 g
- Total carbohydrate 58 g
- Iron 14.0
- Folate 37.0
- Calcium 2.0
- Vitamin A 13.0
- Vitamin C 12.0