Pie # 9: Peach Cream Pie

I've been a terrible blogger. If you know me on Facebook, however, you should be aware that I have still been baking pies! Finding time to both bake and blog has been difficult. Now that I have the afternoon off and my house is relatively clean, I don't feel guilty about blogging while I enjoy a beer. (No judging.)

Before I delve into this pie, know that it came out of the oven mediocre. I thought this pie recipe would be great because I love, love, love sour-cream rhubarb pie. This Peach Cream has the same basic idea: sour cream with fruit and sugar. The difference, though, is that peaches are already pretty sweet on their own. Since I am a tart pie-lover, this peach edition was too sweet for me.

Recipe from Taste of Home: Baking Classics. (Printable version)
Crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup cold butter

Filling:
4 cups sliced peaches (I prefer more fruit in my pie so I used about 5-6 cups)
1 cup sugar (divided)
2 Tablespoons flour (I used corn starch)
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sour cream

Topping:
1/3 cup brown sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Combine ingredients for crust in bowl. Use pastry blender to cut in cold butter until pea-size chunks form. Press into pie plate. (Waaaaaaaaaay easier than adding water and rolling it out!)

Peel peaches by dunking them in boiling water for 30 seconds and immediately submerging them in ice water. (Skin should peel off easily.) Mix peach slices with 1/4 cup sugar. In a separate bowl, combine corn starch (or flour), egg, vanilla, salt, and remaining sugar. Mix well before adding to peach slices.

 

Pour peaches into crust. Bake at 400 degrees for 15 minutes. Lower temperature to 350; bake for 20 minutes.

While baking pie, make topping. Combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over pie and bake at 400 (again) for 15 minutes.

Pie # 8 Blackberry Pie

I made this a week ago and am just getting around to posting it now... My mom spontaneously bought a miniature pie plate for me so I was able to eat this pie within 24 hours. By myself. (Printable version)

Crust:
Make a half recipe of the all shortening crust.

Filling:
2 cups blackberries
2/3 cup sugar
2 tablespoons tapioca
3 tablespoons water (A little confused about this addition, but I went with it.)
1 tablespoon butter

Make crust. Combine berries, sugar, tapioca and water. Bake at 400 degrees for 10 minutes. Reduce heat to 375 and bake for 20-25 more minutes.

And yes, this awesome new pie plate came with a press to make adorable pie tops. 

Break up butter into small pieces and dot along the top of filling before finishing the pie. Don't forget to sprinkle with raw sugar before you place pie in oven.