Peach Pie with Sour Cream Pastry Crust

Peach Pie with Sour Cream Pastry Crust

I make a couple of different versions of peach pie but I do particularly like this simple one, made with sour cream pastry. This is a must-have dessert at our house at least a couple of times during peach season.

For the pastry:

• 3 1/2 cups all purpose flour
• 1 ½ cups very cold butter
• 1 tsp salt
• 1 cup sour cream

Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarse meal. Small pieces of butter should still be visible in the mix. Stir in the sour cream to form a dough. Form dough into two rounds, wrap in plastic and rest in the fridge for 20 minutes.

Roll the dough out into a 12-14 inch circle and place in the bottom of a 10 inch pie plate.
Trim the edges.

For the filling combine:

• ½ cup brown sugar
• 1 ½ tbsp corn starch
• 1 teaspoon cinnamon
• ¼ tsp freshly ground nutmeg

Toss this dry mixture with

• 8-10 cups fresh peaches, peeled and thickly sliced
• 2 tbsp melted butter
• 1 tbsp lemon juice

Pour the filling into the bottom crust and cover with the second round of dough that has been rolled out to one or two inches larger than the ten inch pie plate. Tuck the edges under the bottom crust and pinch together to seal. Egg wash the top crust wrap the outer edges of the pie crust in an aluminum foil collar to prevent it from browning too fast. Cut a half inch circle out of the center of the top crust. Bake for 20 minutes at 400 degrees F then reduce the oven temperature to 350 and continue to bake for about another 20-25 minutes or until the filling starts to bubble at the center.

Remove from oven and allow to cool for at least a half hour before serving if you prefer to serve it warm.