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2014 Coolest Fourth – First Place Pie Recipe

i Jul 9th No Comments by

Wendy Burrow’s prize winning Peach Sour Cream Pie was a huge success and she was kind enough to share the recipe. Try it for yourself and see why it received the top honor. Don’t forget to join us for next year’s contest and see which recipe earns the first prize. Maybe it will be yours!

Peach Sour Cream Pie

No-Fail Pie Dough
1 ¼ cups unbleached all-purpose flour (6 ¼ ounces)
½ teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (¾ stick), cut into ¼ -inch slices
¼ cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold
2 tablespoons cold water

1. Process ¾ cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses.

2. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).

3. Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade.

4. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.

5. Empty mixture into medium bowl.

6. Sprinkle vodka and water over mixture.

7. With rubber spatula, use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

8. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Peach Sour Cream Filling
¾ – 1 cup white sugar (Depending the sweetness of the peaches
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup sour cream
1 egg, lightly beaten
1 teaspoon vanilla extract
3 cups sliced peaches, in large chunks
1 unbaked pie crust
⅓ cup white sugar
1 teaspoon cinnamon
¼ cup butter, softened
¼ cup oats

1. Preheat oven to 400. Have a sheet pan in the oven preheating ( this prevents soggy crust)

2. Whisk together the ¾ to 1 cup sugar, 2 T flour, ¼ salt. Mix in sour cream, egg, vanilla, and peaches. Pour into an unbaked pie crust.

3. Put on preheated cookie sheet in oven. Bake for 12 minutes then lower temp to 350. Bake for about 30-35 minutes or until filling is set.

4. Remove pie and raise oven back to 400 degrees

5. Mix ⅓ cup sugar, cinnamon, oats, and butter together until crumbly. Sprinkle evenly over the top of the pie. Bake an additional 10 minutes or until top is golden brown.

Cool slightly and dig in.

Hope you enjoy it!

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