This recipe is featured on RecipeNewZ
Adapted from Feast on the Cheap
Taste 5 (out of 5)
Difficulty 2 (out of 5)
For the Pie Crust (1390 cal)
- 1 1/4 cups flour (570 cal)
- 1/2 tsp salt
- 1/2 tsp sugar (10 cal)
- 1 stick / 8 tbsp unsalted butter, sliced (810 cal)
- 1/4 cup ice water
For the Filling (2110 cal)
- 2 1/2 lbs / 7-8 peaches, peeled and sliced (430 cal)
- 1 cup sugar (775 cal)
- 2 eggs (140 cal)
- 1/4 tsp salt
- 5 tbsp flour (275 cal)
- 8 oz sour cream (490 cal)
Total: 1 9-inch pie, 3500 cal, 8 servings, 440 cal/serving
For pie crust
1. Arm the food processor with its metal blade and pour in all of the Pie Crust ingredients, except the ice water. Press pulse for about 10 seconds or so, until the dry ingredients appear like coarse meal.
2. Slowly, through the feed tube, drizzle the iced water while simultaneously pressing the pulse button. This step is critical – don’t over mix the dough as it will quickly toughen. You want to “pulse” it just until it holds together.
3. Lay a piece of plastic wrap on the counter and turn the dough out onto it. With very gently pressure, first form the mixture into a ball, then using the flat of your hands press it into a flat disc. Remember, the less you handle and maul the pie dough, the flakier the result.
4. Wrap the plastic around the disc and refrigerate it for one hour. *(You can refrigerate it up to three days before or freeze it for a month.)
5. On a floured counter top roll out the pastry to fit a nine-inch pie plate. You need about a one-inch overhang for crimping/fluting the edges. Transfer the rolled out dough to the pie plate.
6. To peel the peaches easily, bring a large pot of water to boil. Drop 2 or 3 peaches at a time into the water and allow to cook for 1 minute. Using a slotted spoon, transfer them to an ice water bath. The peaches are so much easier to peel using this method. Simply prick their boiled skins with a paring knife and the skin just falls away.
7. Blend all of the Filling ingredients together. Transfer to the prepared pie crust and cover with the Lattice Topping ingredients.
8. Bake at 450 degrees for 15 minutes, then 350 degrees for 40 minutes until firm and brown. Be certain that the pie really does feel firm to the touch when finished. The flour acts much the way cornstarch or arrowroot does, thickening the sour cream, and the filling should not be runny but has an almost pudding-like consistency.
- This is a delicious dessert, so fragrant and rich; the sweetness of the peaches and the tanginess of sour cream combine to create a wonderful aroma.
- I have seen this recipe on Feast on the Cheap a while ago, and had it on my wish list. How happy I was to be assigned this wonderful blog for the Secret Recipe Club and especially during the peach season :-)
- The original recipe has twice more dough for the crust. Half was supposed to be used for a lettice topping. I used only half to save calories and work :-)
- My pie pan is low and the amount of filling was probably 1 1/2 times more than it could hold. I guess the original recipe is meant for a deep pan.