Makes one 9-inch pie
One of Ken Nicewicz's favorite customers at the farm was a woman he simply called Mrs. Neil. "I liked her so much that I always gave her extra peaches," he says. "She was so grateful that when she was baking, she always baked an extra pie or two to send up to the farm, still warm. Needless to say, they didn't last long here." The late Mrs. Neil's pie had an all-butter crust, a filling of sliced peaches with sour cream and eggs, and a cinnamon-scented streusel topping. To remove the skins from the peaches, cut a small X on the bottom of the peach, then slip the peach into boiling water for 20 seconds. Lift it out and transfer to a bowl of ice water. The skin should peel away easily with your fingertips.
|1 1/2||cups flour|
|1/2||cup (1 stick) butter, cut up|
2. In a large bowl, sift the flour and salt. Cut in the butter with a pastry blender or two blunt knives until the mixture resembles large crumbs.
3. Press the dough into the pie pan and chill in the refrigerator.
|1/4||cup (4 tablespoons) butter, cut up|
|1||teaspoon ground cinnamon|
1. In a small bowl, combine the sugar, flour, butter, and cinnamon.
2. Work the mixture with a pastry blender or a fork until the mixture is crumbly.
|5||large peaches, peeled and sliced (to make 4 cups)|
|1||egg, lightly beaten|
|1/2||teaspoon vanilla extract|
|1||cup sour cream|
2. Place the peaches in a bowl. Sprinkle with 1/4 cup of the sugar; set aside.
3. In another large bowl, whisk the remaining 3/4 cup sugar, flour, egg, salt, and vanilla. Stir in the sour cream. Gently fold in the peaches.
4. Pour the peach mixture into the unbaked pie and transfer to the oven. Bake the pie for 15 minutes.
5. Turn the oven temperature down to 350 degrees and continue baking for 20 minutes.
6. Scatter the cinnamon topping on the pie. Turn the oven temperature up to 400 degrees again. Bake for 10 minutes (total baking time is 45 minutes). Let the pie cool until it's barely warm. Adapted from "Farm Wife News" Notes: