There’s something incredibly comforting about a homemade peach pie. This classic dessert, with its creamy, tart filling and crumbly, sweet crust, has been a staple in my family’s recipe book for years. Originating from the Southern United States, peach pie is a beloved summer dessert that perfectly captures the juicy, sweet flavor of ripe peaches. And now, I’m excited to share this cherished recipe with you. What I love most about this pie is its simplicity. With just a few basic ingredients – sour cream, sugar, vanilla, canned peaches, and a graham cracker crust – you can create a dessert that’s sure to impress. Plus, it’s a great way to make use of canned peaches, meaning you can enjoy this delicious pie year-round. Whether you’re an experienced baker or a novice in the kitchen, I’m confident you’ll find this recipe easy to follow. So, let’s get baking and make some scrumptious peach pie!
Ingredients
- 1 pt. sour cream
- 1/4 c. sugar
- 1/4 tsp. vanilla
- 1 large can sliced peaches, drained and diced
- 1 graham cracker crust
Baking Instructions
- Mix thoroughly sour cream, sugar and vanilla.
- Add well-drained, diced peaches.
- Pour into graham cracker crust. Bake at 325° for 25 minutes.
- Cool completely, then refrigerate.
Calorie: 350
Total cooking time: 35 minutes
Difficulty level: Easy
The Great Peach Pie Escapade
I’ve always had a fondness for the humble, yet lusciously tasteful peach pie. Yet, the journey from a pile of ingredients to a finished, glistening pie is always a wild ride. So, buckle up, pie enthusiasts! You’re in for a treat.
Sour Cream: The Unexpected Hero
First things first, let’s talk about the underdog in this ride – sour cream. When you think of pie, sour cream isn’t exactly the first ingredient that comes to mind. But trust me, this little tub of tangy goodness is going to be the secret weapon.
So, I whip out my favorite mixing bowl, a bowl that’s seen more baking mishaps than I care to admit, and I dive right in. I add 1 pt. of sour cream, 1/4 c. sugar, and a 1/4 tsp. of vanilla. And then, I mix. And when I say mix, I mean whisking so vigorously you’d think I’m training for the whisking Olympics.
Peaches: The Real Star
Now, onto the real star of our show, the peaches. Draining a can of sliced peaches is an exercise in patience. It’s like waiting for your favorite show’s new season, it feels like an eternity. But, the reward is simply juicy. Once drained, I dice them up and toss them into the mix.
The Graham Cracker Crust: A Sweet Landing
Next comes the graham cracker crust. Now, I’m not one to boast, but I’ve been told I make a mean graham cracker crust. The key is to get the balance right. Too thick, and you’re eating a biscuit. Too thin, and your pie’s going to fall apart faster than my last diet plan.
So, I pour the mix into the crust, the creamy filling settling into the crunchy base like a perfect match. Now comes the crucial part: baking.
The Bake: A Test of Patience
Baking at 325° for 25 minutes is a test of patience. I mean, the smell wafts around the house, teasing everyone’s nostrils. It’s almost cruel. But the best things come to those who wait, right?
Once the timer finally rings, releasing me from my misery, I pull out the pie. Its golden hue and the sweet aroma is enough to make anyone weak in their knees.
The Cool Down: The Final Countdown
But don’t be fooled, we’re not done yet. Cooling the pie completely is the final and probably the most difficult step. I mean, who can resist a freshly baked peach pie? But resist we must, because diving in too soon can be a disaster.
So, I cool the pie and then pop it into the refrigerator. And then, it’s finally time to dig in.
The Final Verdict: Peach Pie Perfection
The first bite is a symphony of flavors. The tanginess of the sour cream, the sweetness of the sugar, the aromatic hint of vanilla, and the juicy peaches, all encased in the crunch of the graham cracker crust.
So that’s it, folks! My whirlwind ride of baking a peach pie. It’s not just a recipe; it’s an emotional rollercoaster, a test of patience, and an exercise in self-control. But let me tell you, it’s all worth it when you take that first bite. Pure, peachy perfection!
And remember, no pie is perfect. There might be spills, there might be burns, but that’s all part of the fun. After all, what’s cooking without a little chaos?
