Tuesday, August 4, 2009

Just Peachy

So originally I blamed my bout of blog lameness on being in the midst/aftermath of a move, but now that I'm unpacked I don't have a good reason (or bad one), I've just been lazy...ok I've been working, I unpacked, I had family over for a BBQ and then Mom (Aug 3) and Dad (July 27) had B-days, not to mention that the first two and a half weeks of July there were varied family members visiting....so yea not really a good reason but I've been lame and not blogging. I swear I'm going to change, I promise I'll bring it back into my routine! So here I am, bringing it back :)

Earlier this summer when peach season was really really at it's best (they are still good but they were fantastic in mid-June) we had a big pile of peaches and I had to find some way to use them up...ripe peaches just can't sit around and there were too many for four of us to eat within a few days! So, with my mom's assistance (yup she did the crust), I whipped up a rustic and easy peach tart with a tasty sour cream topping.

Now I am very partial to the orange and white on the tart (and have made the same dish with apricots to continue the theme) but I'm certain that the Longhorn color scheme won't detract from the taste if you're not a Horns fan :)

3/4 c. sugar
1/4 c. flour
2 tbps. butter
1/4 c. water
2 tbsp. lemon juice

Peaches, halved, enough to fill pie shell
1 1/3 cups All Purpose Flour
1/2 stick well-chilled Butter Flavored Crisco
3 to 6 tablespoons ice cold water
2 Tsp Sugar

Tasty Topping
1 Cup Light Sour Cream
1 Tsp Vanilla
3 Tbsp Powdered Sugar

Crust Directions:
1. Blend flour and sugar in medium mixing bowl.
2. Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
3.Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
4. Shape dough into a ball, flatten ball into 1/2-inch thick round disk(s).
5. Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle just slightly wider than your tart/pie pan. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
6. Shape dough into the pie plate.

Filling instructions:
1. Mix sugar, flour, and butter. Put half of mix in bottom of pie shell.
2. Fill pie shell with sliced peach halves.
3. Put rest of mix over peaches. Mix water and lemon juice and pour over pie.
4. Bake at 425 degrees for 20 minutes then 350 degrees for 30 minutes.

Sour Cream Topping Instructions:
Blend vanilla, sugar and sour cream together with fork until smooth....serve over the top!


Denise said...

I can almost tast those fresh, juicy peaches.

Anonymous said...

A peach tart sounds excellent! Glad to see you back online :)

Grace said...

welcome back! i have to say, i’m pretty much sold on any fruit-and-crust-containing dessert, and this one’s no exception. a la mode is usually key for me, but that sweetened sour cream sounds pretty nice too.

doggybloggy said...

peach cobbler, peach pie just a plain old peach - and I am sold!

Chef E said...

I wanted to make a peach cobbler while in Texas, but I got a thumbs down...Now I have to just make one after seeing your yummy one...

Kerstin said...

Sounds like the perfect summer dessert :)

Donna-FFW said...

Oh it sounds so easy and so delicious, I have to try it. peach picking season here, I am loking forward to this recipe.

Katherine Aucoin said...

I am so glad you're back! your peach pie looks scrumptious.

Reeni♥ said...

I miss you! And your Mom! This peach pie looks scrumptious!!

Snooky doodle said...

this looks delicious! I ve got some peaches which I d like to use :)Thanks for visiting my blog

Tangled Noodle said...

No blog lameness here! This tart looks sooo good. I helped my MIL put together a crockpot peach cobbler during the 4th o'July but that was pre-season so we used the canned stuff. This looks much better!