A SLICE OF SUGAR-HEAVEN

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. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla.   Pour over peaches. Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon.   Cut in butter until crumbly. Sprinkle over pie. 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.