Jul. 25th, 2010

thesoupfairy: (desserts)
I had a big delicious meal planned for tonight, but my husband's grandmother needed to go to the ER (fortunately she is okay) so dinner sort of got scrapped. I ended up eating leftovers from last night while my son made dinner for himself and his girlfriend.

However, I could NOT let this dessert go undone!

Creamy Peach Crisp Pie

This is so delicious... my mouth is very, very happy right now!

Prep: 30 minutes
Cook: 45 minutes
Cool: 3 hours
Servings: 8

  • pie crust to fit 9-inch pie pan (make your own or buy one)

  • 4 cups sliced, peeled peaches

  • 2 tablespoons peach preserves

  • 1 cup sugar

  • 1 cup sour cream

  • 3 egg yolks

  • 1 teaspoon vanilla extract

  • 1/4 cup flour

  • 1/2 cup all purpose flour

  • 1/2 cup packed brown sugar

  • 1/4 cup sugar

  • 1 teaspoon ground cinnamon

  • 1/4 cup cold butter, sliced thinly


Preheat oven to 425°F.

Place the crust in your pie plate. Trim the edges. Combine the peaches and preserves, set aside. In another bowl, whisk together the sugar, sour cream, egg yolks, and vanilla. When well-combined, whisk in flour a little at a time. Transfer peach mixture to pie crust, then pour batter over the peaches.

Bake for 30 minutes. While baking, combine topping ingredients except butter in the mixing bowl of a food processor with the "S" blade attached. When well-mixed, add butter piece by piece with processor running, allowing to process until the mixture resembles damp sand.

Sprinkle topping over pie. Shield edges of crust with foil if necessary to prevent over-browning. Bake another 15-20 minutes or until a knife inserted in the center comes out clean.

Cool pie completely on a wire rack for 3 hours before serving. Store the pie in the refrigerator (if there is any left!)
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The Soup Fairy

October 2012

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