Kentlands Peach Pie Recipe
Chef Dolores used this recipe and the pie was delicious.
1 ¼ cups all purpose flour
¼ tsp salt
4 Tbsp butter or margarine (cold, cut up)
2 Tbsp vegetable shortening
1 container (8 ounce) sour cream
2 large eggs
¾ cup sugar
¼ cup all purpose flour
1 tsp vanilla extract
3-4 large ripe peaches, about 1 ¾ pounds (peeled, pitted, and cut into ¼ inch thick slices)
1. In medium bowl, combine flour and salt. With pastry blender or 2 knives used scissor fashion cut in butter with shortening until mixture resembles coarse crumbs. Stir 4 to 6 tablespoons ice water, 1 tablespoon at a time, into flour mixture, mixing after each addition until dough is just moist enough to hold together. With hands, shape dough into a disk. Wrap disk in plastic wrap and refrigerate 30 minutes or until firm enough to roll.
2. Preheat oven to 425 degrees F. Prepare custard filling: In medium bowl, with wire wisk, mix sour cream, eggs, sugar, flour, and vanilla until blended and set aside.
3. On lightly floured surface, with floured rolling pin, roll dough into a round about 1 ½ inches larger in diameter than inverted 9 inch pie plate. Ease dough into plate, trim edge leaving 1 inch overhang. Fold overhand under and bring up over the pie plate rim and pinch to form decorative edge.
4. Place peaches in crust and pour custard over peaches.
5. Bake pie for 35 to 40 minutes or until edge of custard is golden brown and knife inserted in center of pie comes out clean. Cool pie on wire rack 1 hour to serve warm, or cool completely to serve later.
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Roy Kelley, Associate Broker
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Gaithersburg, MD 20879
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