Ginger Streusel Sour Cream Peach Pie

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King Arthur Flour


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: In a medium-sized mixing bowl, combine the flour, buttermilk powder (if you're using it), salt and baking powder. Using a pastry fork, pastry blender, your fingers or a mixer, cut in the butter and vegetable shortening, leaving some baby pea-sized lumps

Mix the vinegar with 3 tablespoons of the water. Sprinkle this mixture over the flour and fat. Squeeze the dough together; if it's not cohesive, add an additional 1 to 2 tablespoons water (just enough to make the dough stick together). Shape the dough int

Remove the dough from the fridge. If it's been refrigerated longer than 30 minutes, allow it to rest for 10 to 15 minutes, till it's pliable. Roll it out to about 14 inches in diameter; it'll be about 1/8-inch thick. Carefully transfer the dough to a 9-in

Prick the bottom of the crust with a fork or dough docker, and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape. Bake the crust in a preheated 425°F oven for 15 to 18 minutes, until it's lightly browned; this is

:In a medium-sized mixing bowl, whisk together the sugar, flour and salt. Add the eggs, cream, rum, and vanilla, and whisk together well. Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches. Whisk again just before pouring

Pour the custard into the pre-baked pie shell, and spoon the peaches on top. Some will sink; that's OK, they're supposed to. Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust. Bake the pie in a 400°F oven for 20 minutes. M

:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form. To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the mel

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