|4.9028573 (2)||rate this recipe »|
This starts out as a simple peach pie, but rum, sour cream, and a sweet sugar/butter topping take it from the ordinary to the sublime.
1 single-crust pie crust recipe, fitted into a 9-inch pan (Our Favorite Pie Crust Recipe)
5 ripe peaches, peeled
1 cup (1 8-ounces) sour cream
3/4 cup (5 1/4 ounces) sugar
3 tablespoons flour
1 large egg
1/8 teaspoon mace
1 tablespoon rum
1/4 teaspoon vanilla
1/4 cup (1/2 stick, 2ounces) butter, melted
1/3 cup (1 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) firmly packed brown sugar, light or dark
Preheat the oven to 400°F.
Brush the inside of the uncooked pie crust with some slightly beaten egg white. Slice the peeled peaches into pie crust. Mix the sour cream, sugar, flour, egg, mace, rum and vanilla; pour over the peaches in the crust. Bake for 25 minutes. While the pie is baking, mix the topping ingredients together till crumbly. After 25 minutes, remove the pie from the oven, and sprinkle it evenly with topping. Return to the oven and bake for an additional 20 minutes. Remover from the oven and place on a rack to cool at least 20 minutes before serving. If pie won't be served right away, refrigerate it, then bring to room temperature before serving.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue.