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
1 Cup Light Sour Cream
1 Tsp Vanilla
3 Tbsp Powdered Sugar
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.
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!
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