Sandra Gutierrez’s Peach-Pecan Pie
Two simple steps and you will have before you a fantastic pie, created by my friend Sandra Gutierrez Stir up a custard, crumble up a pecan topping, and stand by for applause and recipe requests. A master cooking teacher, Sandra came up with the pie when she ran out of heavy cream and had sour cream on hand. The resulting custard, like pastry cream with an enchanting tangy flavor, makes a luscious foil for ripe plums or nectarines as well. Sandra suggested I enjoy it with a dollop of cinnamon-spiked whipped cream and, as usual, she was right. Delicious!
You can use frozen peaches here, without thawing. Cut them crosswise into large chunks, so that you can quickly get them into the pie filling.
Total Timeunder 4 hours
OccasionBuffet, Family Get-together
Dietary Considerationegg-free, halal, peanut free, soy free, vegetarian
Taste and Texturebuttery, fruity, nutty, spiced
Type of Dishdessert, pie
- Pastry for a 9-inch single-crust pie (store-bought or basic Butter Pie Crust)
- 3 cups peeled, sliced peaches, fresh or frozen (6 medium peaches; see Notes)
- 1 cup sugar
- 2/3 cup sour cream
- 3 egg yolks
- 2 tablespoons all-purpose flour
- ½ cup cold butter
- ½ cup sugar
- 1/3 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup (2 ounces) chopped pecans
Heat the oven to 350 degrees F. Line a 9-inch pie pan with crust and then crimp the edges decoratively.
To make the filling:
Scatter the peaches over the bottom of the piecrust.
In a medium bowl, combine the sugar, sour cream, egg yolks, and Hour. Using a whisk or a fork, stir to mix everything into a thick, rich sauce. Pour this evenly over the peaches.
Place the pie on the center shelf of the oven. Bake until the custard is set and the crust is handsomely browned, about 45-55 minutes.
To make the topping:
In the bowl of a food processor, combine the butter, sugar, Hour, and cinnamon. Pulse the machine on and off, until the mixture resembles small peas. (Or use a pastry blender or your hands to mix and mash up the dry ingredients with the butter, making a crumbly mixture.) Stir in the chopped pecans, and set aside.
Remove the pie from the oven, and scatter the topping all over the pie. Return to the oven and bake until the pie is golden brown, 20 to 30 minutes more.
Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes. Serve warm, or refrigerate and serve cold.
2010 Nancie McDermott