Wednesday, August 11, 2010

Simply Peaches

Imagine the smell of sun-ripened peaches wafting around your kitchen, bringing the delights of the orchard right inside.  If you were to close your eyes while this delicious pie is baking, you would be whisked away to a farm in the country.  You would find yourself, bucket in hand, standing on a tall wooden ladder and plucking ripe juicy peaches from between the green leaves of a peach tree.  You have an old tin bucket in your hand that is filling with the sweetness of this summer orchard.  You're wearing a cotton dress and your favorite peach-picking apron.  Life is good!

While I'm away in the orchard, go ahead and bake this pie. 
It's yummy!

Roasted Peach Pie with Butterscotch Sauce
(from August 2010 Better Homes & Gardens)

1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. unsalted butter
1/2 c. sour cream
1 tbsp. milk
6 medium peaches

Butterscotch Sauce
1/4 c. unsalted butter
1/3 c. packed brown sugar
1 tbsp. light corn syrup
2 tbsp. whipping cream

In a large bowl combine flour, baking powder and salt.  Using a pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal.  Stin in sour cream and milk just until combined.  Cover and refrigerate 30 minutes. (Or up to 2 days)

Preheat oven to 450 degrees.  On a lightly floured work surface, roll to an 11-inch circle, and transfer to a 9-inch pie plate.  Trim crusts even with top of pie tin.  With a lightly floured fork, press sides of crust into pie plate.  Line with a double thickness of foil that has been coated with nonstick cooking spray to prevent pastry from sticking.  Bake 8 minutes.  Remove foil;  bake 5 to 6 minutes more or until crust is golden;  cool.  Reduce oven to 350 degrees.

Cut peaches into thick slices, slicing around the pit.  Add peaches to cooled crusts.  Cover edges of pie with foil.

Bake 20 to 25 minutes or until peaches are just tender.  Transfer to a wire rack. 

Prepare your butterscotch sauce: 
In a small saucepan, melt 1/4 cup unsalted butter over medium heat.  Stir in 1/3 cup packed brown sugar and 1 tablespoon light-colored corn syrup.  Bring to a boil and boil gently, uncovered, for 5 minutes, stirring frequently.  Carefully stir in 2 tablespoons whipping cream.  Cool slightly.

While pie is still warm, drizzle with butterscotch sauce.  Serve immediately with vanilla ice cream.  Sprinkle with nutmeg and fresh mint. 

6 comments:

Love Bears All Things said...

I love peaches! I've never seen a pie like this one before.
Mama Bear

tipper said...

Yummy! And I just happen to have a box of peaches from my uncle sitting in the kitchen-man I'm in luck today : )

Stacey's Treasures said...

I have to bake this pie! Peaches my favorite & I can't wait to get to the orchard!

Twisted Fencepost said...

I think peaches are my second favorite fruit.
We have peach orchards not far from here. When you walk in their country store the scent of fresh peaches makes you think you've died and went to Heaven.

happy zombie said...

OMG... I can't believe you would post this when you know I know where you live! You must be feeling safe by having it eaten all, already.

DYING to know where you got your peaches. I'm heading to Costco in a few... I will be at their mercy for their peaches (which in the past summers has been good). OMG PAULA... you've totally made me obsessed with making this dish! You peach pimp.

Amber said...

I also love peaches!! This looks like a must for a summertime treat!
Thanks for sharing it with us!