Gluten Free Sour Cream Peach Pie

Sometimes the dead of winter has me wishing for summer.
And thinking of summer it makes me think of this delicious peach pie!

Now, this recipe won a lot of money in a contest, $2,500 to be exact.

So you know it has to be good.

Sherrel Dikes made up and submitted this recipe to the Great American Pie Show and was featured in the Taste of Home Magazine.

(That's how I got the recipe, and you can find the other winners on-line).

It originally was not GF, but with a little modifying we reap the benefits.

The thing I love about this pie is the crunchy top and the creamy middle.

And the sweet peaches of course.

And if you're hankering for a slice today, make with frozen peaches that have been thawed.

Not quite as good, but it'll get you through til next fall.

Here's a quick guide for peeling the peaches.  Makes it super easy:

Blanch the peaches. Bring a pot of water to boil. Add peaches (Be sure that the peaches are covered with water).  Boil for exactly 1 minute.  Do not over cook.  You only want the outside to be cooked, not the entire peach, it would result in a mushy mess, and that would be a sad ending to the beautiful cobbler.

When peaches have boiled for only 1 minute, drain peaches and place in a bowl of ice water for 1 minute.  This will stop the peaches from cooking.  Then just pinch the skin of peach with your fingers and the skin should just peel off.  Make it your personal goal to get the skin off in one piece, a fun game to keep things interesting.

Gluten Free Sour Cream Peach Pie
by Sherrell Dikes

1 Gluten Free Pie Crust
4 cups sliced, peeled peaches
2 T. peach or apricot preserves
1 cup sugar
1 cup sour cream
3 egg yolks
1/4 cup GF mix (straight rice flour is too grainy)
1 t. vanilla extract

Topping:
1/2 cup GF mix (or rice flour)
1/2 cup packed brown sugar
1/4 cup sugar
1 t. ground cinnamon
3 T. pecans (I've never used because I have picky dessert eaters around here, but I think the pecans would make it delicious!)
1/4 cup cold butter

Line a 9-in. pie plate with pastry; trim and flute edges.
In a large bowl, combine peaches and preserves.  Transfer to pastry.  In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla.  Pour over peaches.
Bake at 425 for 30 minutes.  Meanwhile, in a small bowl, combine the flour, sugars, pecans (if using) and cinnamon.  Cut in butter until crumbly; sprinkle over pie.  Cover edges of crust to prevent overbrowning.

Bake for 15-20 minutes or until a knife in the center comes out clean and topping is golden brown.  Cool on a wire rack for 1 hour.  Then refrigerate.  Serve when well chilled.