Monday, August 30, 2010

A SLICE OF SUGAR-HEAVEN

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Taste of Home’s August/September 2009 issue heralded the first-place Great American Pie Show winner as “a slice of heaven.”  I was a semi-finalist in this bakeoff, and didn’t get to taste Sherrell Dikes’ Sour Cream Peach Pecan Pie, but I figured if it won $2,500 and beat 11 other pies, then it must be good.  What I didn’t count on was the collective sweet tooth of the judges.  This pie is more like a Southern sugar cream pie.  There actually is such a thing.  To each his own, but I prefer my fruit pies to taste like fruit, not sugar.  I did not like this pie and will not be making it again.  I made it exactly as the recipe was written, no changes, and took it to a crab party.  Two of the people went crazy over it, and the rest of us were underwhelmed.  Some people like ultra-sweet desserts.  If you’re in that category, then this pie is definitely for you.

TASTE OF HOME SOUR CREAM PEACH PECAN PIE
Source:  Sherrell Dikes, Holiday Island, Arkansas
Rating:  5 out of 10

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 4 cups sliced peeled peaches
  • 2 tablespoons peach preserves
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 3 egg yolks
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract

  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 3 tablespoons chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  • Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves.  Transfer to pastry.
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In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla.
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Pour over peaches.
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  • Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon.  
  • Cut in butter until crumbly.
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  • Sprinkle over pie.
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  • Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.

7 comments:

My Carolina Kitchen said...

I love peach pies and and you can see why this is a winner.

Stay safe over there Judy and keep an eye out for Earl. I'll be thinking about you and praying for the best.
Sam

Sophie said...

Too bad that this pie isn't a real winner because you rated it 5/10!!

That a pity that this pesron won & that it was too sugary too! I don't like my pies like that!

But the baked pie does looks great!

Judy said...

Sam, thanks for your well wishes. We're hoping this one passes us. New Bern is at the mouth of the Neuse River a very deep inlet. We also have the outer banks forming some protection, so we're hoping for the best. Of course, if it veers just slightly to the left.....

Juliana said...

Judy, what an interesting peach pie...although I do not like super sweet, would not mind trying a piece of it :-)

Julie said...

Looks heavenly...I do love my sweets. Bring it on :D

LimeCake said...

what a gorgeous pie. the recipe looks simple too. yum!

Ocean Breezes and Country Sneezes said...

I just found your blog, via T-Ann-Cake, and I have a feeling that I'm going to like it a lot!!! I love peach pies, and I make a lot of pies! Every year the day before Thanksgiving my family of Aunts, cousins, in-laws - you name it get together for the Annual Pie-Fest! We have a blast! I enjoyed my visit today! When you have a moment please check out and "Follow" my new blog! Thank you!

http://oceanbreezesandcountrysneezes.blogspot.com/