Heart shapes top a peach-filled pie


April 30, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mary Louise Lance, no address, wrote: "Somehow I have misplaced my recipe for Peaches-and-Cream Pie. It has a crumb top and one of the ingredients is sour cream. I want to make my favorite pie."

Marilyn Hilen of Santa Rosa, Calif., responded with tester Laura Reiley's choice. Briefly, Hilen wrote, "You recently printed a request from Mary Louise Lance. My version is attached. I hope this helps her out."

Peaches-and-Cream Pie

Makes 10 servings

1 package (11 ounces) pie-crust mix

4 pounds peaches, peeled if desired, and cut into 1/2 -inch-thick wedges

1 cup plus 1 teaspoon sugar (divided use)

1/4 cup all-purpose flour

1 cup sour cream

2 egg yolks

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 egg, beaten

Preheat oven to 375 degrees. Prepare the crust mix according to package directions for a 2-crust pie. Divide dough in half; shape into 2 disks. Wrap and refrigerate one disk. On a lightly floured surface, roll remaining disk into an 11-inch circle.

Fit into a 9-inch pie pan; flute edges. Refrigerate. Roll reserved dough out to 1/4 -inch thickness. Using a 2 3/8 -inch heart-shaped cookie cutter, cut out hearts, about 24. Toss peaches with 1 cup sugar and flour. Combine sour cream, yolks, vanilla and cinnamon; stir into peach mixture (it will be liquidy). Spoon mixture into refrigerated pie shell. Arrange heart cutouts over filling. Brush hearts with beaten egg and sprinkle with remaining sugar. Place pie on foil-lined baking sheet because some of the peach juices bubble up during the cooking. Bake 1 hour, tenting with foil if crust is browning too quickly, until filling bubbles and crust is golden. Cool on rack 3 hours.

Tester Laura Reiley's comments: "The sour cream and egg yolks make almost a custardlike filling around the soft peach sections. (Tossing the peach sections in the 1/4 cup flour is what allows the sour-cream mixture to adhere to the peaches and create a filling that doesn't totally fall apart when you slice the pie.)

"If you fan out the heart shapes in a decorative way, the pie is beautiful to look at before it's been cut -- so be sure to present it whole and slice it at the table."

Recipe requests

Andrea Owen of Bend, Ore., is seeking a recipe that she lost. "It is called Snake Bite Chili. My husband wants to take some on a hunting trip. I would really appreciate your help," she writes.

Mary Gary of Petaluma, Calif., is seeking a recipe for Cherry Bars, which her mother made. "They had maraschino cherries in the filling, which was made with sugar and eggs. The crust was pressed into a pan and baked before filling. I've looked everywhere for it, but have had no luck."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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