Peach Pie with Sour Cream Ice Cream

Peach Pie

Pie makes me happy.  It doesn't happen often, but when it does the moment seems magical.  The perfect balance of a flaky crust paired with just the right amount of sweetened fruit sings out pure joy.  Don't get me wrong, I've encountered/made plenty of mediocre pies in my time.  Not all pies are memorable, but when you find that special one, savour that fleeting delight.

For me, pie is naked sans the à la mode.  I was inspired to make a sour cream ice cream which complimented the pie with its slight tanginess.  The recipe for the sour cream ice cream is from Epicurious.com.  The kids loved the ice cream, but didn't want to try the pie (nor did I try to push the issue - more for me!).  I promise if you make this pie it will be a slice of happiness. Enjoy!

Filled with peaches

Ready to be Baked Peach Pie

Peach Pie
Adapted from the Delightful Repast
Yield: One 9-inch pie, 8 servings

Double the recipe for Flaky Pie Crust
6 large peaches
1/2 to 2/3 cup sugar (use less sugar if your fruit is sweet and ripe)
4 T cornstarch
1/8 teaspoon salt
1/8 t vanilla bean paste
1/8 t cinnamon

1 egg white + 1 t water mixed together
1 t sugar to sprinkle on the top crust
powdered sugar for dusting


1.  Preheat oven to 425 degrees. On lightly floured surface, roll out dough to a 13-inch circle about 1/8 inch thick. Line 9-inch pie plate with pastry. Place in refrigerator or freezer.

2. On a piece of parchment, roll out second disk of dough just like the first. With a straight edge and a knife or pizza cutter, cut the dough into 10 even strips about 3/4 inch wide. Transfer, on the parchment, to a rimless baking sheet, cover with plastic or parchment, and refrigerate while preparing filling.

3. Peel peaches and slice into a large bowl. You'll have about 6 cups of sliced peaches.  After slicing the peaches, cut the wedges in thirds. In a small bowl, whisk together sugar, cornstarch, salt, vanilla bean paste and cinnamon; add to peaches and mix gently. Pour into pie shell.

4. Working from the center, lay 5 strips of dough across the pie in one direction. Fold back every other strip halfway. Place a long strip of dough in the center going the other way. Unfold the folded strips over the crossing strip. Repeat with remaining 4 strips. Trim the overhanging strips even with the bottom crust and crimp the edge.  Brush with egg wash and sprinkle with granulated sugar.

5. Place a foil-lined rimmed baking sheet in the middle of the oven to catch any drips, and place the pie on the baking sheet. Bake at 425 degrees for 20 minutes. Lower temperature to 350, and bake for an additional 35 minutes or until golden brown. Cool on wire rack for at least 2 hours before serving. Dust with powdered sugar.

Slice of Peach Pie with Sour Cream Ice Cream