Summer is a very hard time of year for me. You see I’m an addict. In fact I’m a relentlessly unreformed addict. There’s no 12 step program powerful enough to ultimately stop me from my obsession. In that regard I’m hopeless. In my defense however, I will say that I’m an addict with boundaries. An addict with with plenty of self-control– most of the year. That’s because I’m a peach addict.
January, February, March, April, May, and even June. My addiction is under control. I can go all that time without even thinking about peaches. Sometimes I see them at “off” times winking in my direction. But they lack the proper pheromones and I don’t even bother to pick them up and squeeze them. Why should I? February peaches are easy to resist.
I’m not saying I haven’t had a few illicit dreams in the dreary months of winter. Every addict has these dark secrets. But these thoughts are held deep in my subconcious and rarely keep me from preforming my day to day duties.
I admit I have a problem. But it’s a problem I can deal with. I can even keep my affliction under control in July. Well most of July. Come August though and I know that the binging will start. I’m powerless to control it.
Once August begins to wane my identity as a peach addict gets serious. My usual sources start to dry up. I find myself driving to Farmers Markets further and further from my home. By September it just gets worse. I’m often caught with a plastic grocery bag standing over the sink, mealy peach in hand– totally jonesing for the juice to come dripping off my chin. By October that drip has completely dried up. I make up stories to tell my friends and family. “Oh” I’ll say, “I have a cousin (a cousin I’ve never mentioned before). She’s going to be at Windrose Farms up near Paso Robles for a couple of hours today. She’s killing time between flights on a crop duster (it takes longer but it’s cheaper to fly that way). Since she came all this way (sitting in bug spray) I just gotta drive up and see her. Don’t ya think?”
My friends and family acquiesce every time. Does this make them enablers?
Hello. My name is GREG and I’m a peach addict.
- 1 ¼ cup plus 3 tablespoons all-purpose flour (divided plus more for dusting)
- 4 tablespoon granulated sugar (divided)
- 1/8 teaspoon kosher salt (plus more as needed)
- 12 tablespoon cold unsalted butter (cut into pieces, divided)
- 1 large egg yolk (lightly beaten)
- 1 tablespoon ice water (plus more as needed)
- ¼ cup light brown sugar (lightly packed)
- ¼ teaspoon baking powder
- 3 ripe yellow peaches (halved and pitted)
- 6 tablespoon sour cream (divided)
Make the crust: Pulse 1 ¼ cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a food processor to combine. Add 8 tablespoons butter chunks (about 4 ounces by weight); process until mixture resembles coarse meal, about 10 seconds. Add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough remains crumbly but begins to just hold together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).
Make the brown sugar topping: Using a fork mix the brown sugar, remaining 3 tablespoons flour, baking powder, and a pinch of salt in a medium bowl until well incorporated and more powdery than clumpy. Using your hands or a pastry blender, cut in remaining 4 tablespoons butter until mixture resembles coarse crumbs. Set aside.
Roll the dough: On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 ½- or 10-inch pie plate (about 1 ½ inches deep). Trim edge to 1 inch; fold under, and crimp or decorate as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes. This dough can be sticky, sometimes it’s easier to roll it between to floured sheets of parchment.
Blind bake the crust: Preheat oven to 400 degrees F. Line crust with parchment paper, and fill with pie weights or dried beans. Make sure the rim is covered completely with parchment or make a foil collar to be safe; bake for 10 minutes. Carefully remove weights and parchment. Return to oven and bake until barely pale golden brown, 5 to 6 minutes more. Transfer to a wire rack to cool; reduce oven temperature to 375 degrees.
Make the filling: Slice each of four peach halves into 3 equal wedges. Cut the remaining 2 peach halves into ½‑inch dice. Put the peach wedges and dice together into a medium bowl, and sprinkle with granulated sugar and a pinch of salt; gently toss to coat. Let stand 15 minutes.
Meanwhile spread half the sour cream onto bottom of the cooled crust; sprinkle one-third of the brown sugar topping on top of the sour cream. Arrange the peach wedges in a tight circular pattern, squeezing or slightly overlapping them to fit snugly if necessary. Spread the remaining diced peaches and all the accumulated liquid evenly over the peach wedges; spread or dot the top with the remaining 3 tablespoons sour cream. Sprinkle with remaining brown sugar topping.
Cover just the exposed edge of crust with a ring of foil to keep the crust from getting too brown. Bake pie until filling is bubbling and topping is golden brown, about 45 minutes. Let cool on a wire rack at least 15 minutes. Serve warm or at room temperature.
mmm yummy sour cream peach pie
This is literally my favorite pie now! We made it with the last of the nircal peaches & smitten kitchens crust <3
Hi — i love this recipe and want to try my hand at it. the oven temps are in F or C (fan forced/gas). Please lemme know. thanks.