Can you guys believe that June’s almost over? Is it as hot as the burning fires of Mordor for the rest of you as it is here? I swear it seems like the first day of June it hit the high 80s and hasn’t gone down since. Seventy-two degrees sounds really good right now. But I guess I shouldn’t complain. In the middle of December I’ll probably be dreaming of this.
So remember a little while ago when I posted the chia peach butter? Well, since the peach is king of summertime I thought I’d post one of my favorite peach pies.
Who here loves peach pie? When I was a kid I hated it because I was used to slimy, soppy peach pies that they served in the school cafeteria on special occasions. Then I discovered homemade peach pie. It’s a whole new world…anyone else want to sing songs from Aladdin now? 😄
I love sour cream in pies. A really popular pie up here in Minnesota is sour cream and raisin pie, which is a sour cream custard pie speckled with raisins and topped with meringue. So many memories! Anyway, sour cream does wonderful custardy things in pie, and that’s also true with this peach pie.
This pie is a delicious custard with peach chunks embedded throughout. Then, the whole thing is covered in a wonderful streusel topping. Woohoo for crumble. AND that crumble topping is studded with chopped crystallized ginger. Mmm. Crystallized ginger. It is AMAZING in this streusel.
The peaches and the ginger are wonderful together. It’s just a lil’ something something that makes this pie unique. So if you’re looking for a different kind of pie to bring to the 4th, consider this little gem.
- 1 9 inch pie crust, bought or homemade
- For filling:
- 1 cup sugar
- ¼ cup unbleached all-purpose flour
- ¼ tsp salt
- 2 large eggs
- 1 cup sour cream
- 1 tbsp rum
- 1 tsp vanilla
- 4-5 ripe peaches, peeled and diced into ¾ inch pieces
- For topping:
- ¼-1/3 cup crystallized ginger, finely minced
- ¾ cup confectioners' sugar
- ½ cup unbleached all-purpose flour
- ¼ cup unsalted butter, melted
- Preheat oven to 425 degrees F.
- Roll out your pie dough, place in a metal 9 inch pie plate, and flute edges.
- Prick the bottom of the crust with a fork. If crust gets too warm, cool in the fridge for 10-15 minutes.
- Line with pie weights and bake for 15-18 minutes, until lightly browned.
- Remove from the oven and reduce oven heat to 400 degrees F.
- Allow the crust to cool for a moment, remove the weights, then let it cool completely.
- For the filling, in a medium bowl, mix together sugar, flour, and salt.
- Add in the eggs, sour cream, rum, and vanilla, mixing well until combined.
- Pour the custard into the pie shell and spoon peaches on top. They will sink it, but they're supposed to.
- Line the crust of your pie with aluminum foil to keep it from over-browning.
- Bake for 20 minutes. While it bakes, make the streusel.
- For topping, in a small bowl mix together the minced crystallized ginger, sugar, and flour. Add in melted butter and combine.
- When the 20 minutes are up, take the pie out, add the streusel topping, and return to the oven for an additional 20-25 minutes, or until the pie has puffed and the topping is lightly brown.
- Allow to cool for two hours before serving.