 |  |  |
 sugar or Splenda |  make crust |  sour cream mixture |  streusel mixture |  peaches in boiling water |
 peel peaches |  peaches in sour cream |  roll & cut crust |  crimp crust |  peaches in crust |
 streusel on top |  ready to bake |  hot from oven |  rested |  sliced |
I used my homemade flaky shortening bottom crust with a buttery streusel topping ~ both of which can be made with either sugar or regular white Splenda (not baking blend). I added a quick dash of nutmeg to the crust **
To quickly peel the peaches, bring a big pot of water to boiling, then put the peaches into it and take it off the stove. Let the peaches sit in the water about 5 minutes. Hold the peaches under cold running water (so you don't burn your hands on the hot peaches) and the peel should just rub right off.
Fresh PEACH Sour Cream STREUSEL PIE
1/2 cup sugar or regular white Splenda
2 TB flour.............................................1/4 tsp. salt
1/4 tsp nutmeg....................................1 cup sour cream
1/2 tsp vanilla.....................................5-6 fresh peaches (medium size) ~ peeled & sliced
9” unbaked pie shell (store-bought is fine ~ use keyword search for my pie crust recipes)
STREUSEL TOPPING:
1/4 cup powdered sugar ~or~ 3 TB plain white Splenda PLUS 1 TB cornstarch
1/2 tsp baking powder.........................pinch of salt
6-7 TB flour
4 oz (1/2 stick) real butter, cold & cut into pieces
Put the dry ingredients into your food processor & dot the butter cubes on top. Pulse in spurts until the mixture is even crumbs.
***
PIE:
Combine sugar/Splenda mixture, flour, salt & nutmeg. Whisk in the sour cream & vanilla. Then fold in the peaches until they're covered with the sour cream mixture ~ and pile this into the pie shell. Evenly sprinkle the streusel mixture on top.
I put my silicone pie crust guard around the edges, but then took it off after 30 minutes (when I went back to check on the pie.) Bake at 350 for 35-50 minutes (until done ~ crust should be golden brown; filling will be hot & bubbly). Note that Splenda doesn't brown as much as real sugar. And, you might want to put your pie on a baking sheet, to catch any run-over
It's best to let the pie rest for an hour or so (or even refrigerate it), so the filling sets (and won't spill over) when you slice it
****
Please visit my daily recipe page: Seasonal and Holiday Recipe Exchange * https://www.facebook.com/TX2Step
To quickly peel the peaches, bring a big pot of water to boiling, then put the peaches into it and take it off the stove. Let the peaches sit in the water about 5 minutes. Hold the peaches under cold running water (so you don't burn your hands on the hot peaches) and the peel should just rub right off.
Fresh PEACH Sour Cream STREUSEL PIE
1/2 cup sugar or regular white Splenda
2 TB flour.............................................1/4 tsp. salt
1/4 tsp nutmeg....................................1 cup sour cream
1/2 tsp vanilla.....................................5-6 fresh peaches (medium size) ~ peeled & sliced
9” unbaked pie shell (store-bought is fine ~ use keyword search for my pie crust recipes)
STREUSEL TOPPING:
1/4 cup powdered sugar ~or~ 3 TB plain white Splenda PLUS 1 TB cornstarch
1/2 tsp baking powder.........................pinch of salt
6-7 TB flour
4 oz (1/2 stick) real butter, cold & cut into pieces
Put the dry ingredients into your food processor & dot the butter cubes on top. Pulse in spurts until the mixture is even crumbs.
***
PIE:
Combine sugar/Splenda mixture, flour, salt & nutmeg. Whisk in the sour cream & vanilla. Then fold in the peaches until they're covered with the sour cream mixture ~ and pile this into the pie shell. Evenly sprinkle the streusel mixture on top.
I put my silicone pie crust guard around the edges, but then took it off after 30 minutes (when I went back to check on the pie.) Bake at 350 for 35-50 minutes (until done ~ crust should be golden brown; filling will be hot & bubbly). Note that Splenda doesn't brown as much as real sugar. And, you might want to put your pie on a baking sheet, to catch any run-over
It's best to let the pie rest for an hour or so (or even refrigerate it), so the filling sets (and won't spill over) when you slice it
****
Please visit my daily recipe page: Seasonal and Holiday Recipe Exchange * https://www.facebook.com/TX2Step
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