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Sandra Gutierrez’s Peach-Pecan Pie

Photo by: Joseph De Leo
Comments: 3
 

Recipe

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!

Yield: Makes one 9-inche pie

Ingredients

  • Pastry for a 9-inch single-crust pie (store-bought or basic Butter Pie Crust)


For the filling:

  • 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

For the pecan crumb topping:

  • ½ cup cold butter 
  • ½ cup sugar 
  • 1/3 cup all-purpose flour 
  • ½ teaspoon ground cinnamon 
  • ½ cup (2 ounces) chopped pecans

Directions

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.

Notes

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.


© 2010 Nancie McDermott

Note from Cookstr's Editors

Nutritional information is based on 10 servings, but does not include Butter Pie Crust. For nutritional information on Butter Pie Crust, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

322kcal (16%)
16mg (1%)
40g
1g
18g (27%)
0g
8g (42%)
6g
2g
95mg (32%)
35g
3g
14mg
148mg
132mcg RAE (4%)
3mg (5%)
35mg (4%)
1mg (4%)
 

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  • kararota

    09.04.12 Flag comment

    Nancie - thanks for clarifying! And to arroba and our other readers, we did indeed make the necessary changes with Nancie's help to make sure this recipe will work for you. I have to say, it's exciting to work for a recipe website where the chefs and cookbook authors themselves will step in and answer user questions!

    All the best,
    Kara Rota
    Director, Editorial & Partnerships

  • nanciemac

    08.31.12 Flag comment

    Hello, Arroba!
    My mistake --- this recipe came from my cookbook, and the error, my bad, came with it! Thank you for catching it, and thanks to Cookstr for correcting my mistake, speedy-quick...Hope your Labor Day weekend is full of feasts and fun!
    Nancie McDermott

  • arroba

    08.30.12 Flag comment

    Recipe calls for "Pastry for a 9-inch double crust pie" but uses only one crust. This discrepancy needs to be corrected in the interest of accuracy (good editing?)

 

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