Peach Pie

“Success in any creative endeavour comes through action but also, less obviously, through rest.” ~Orna Ross

Took a break from portrait work to focus on another love: baking. And photographed the outcome.

{And of course enjoyed the eating part too!}

Is there anything more delicious than local peaches in season? Mmmm…

Here’s the recipe:

Martina’s Favourite Peach Cream Pie
{original recipe from Diana Rattray, About.com}

Ingredients:

3/4 cup sugar
2 tbsp flour
1/4 tsp salt
1 cup sour cream
1 egg, slightly beaten
1/2 tsp vanilla (to taste – I use more!)
2 cups sliced peaches
1 pie shell, 9-inch, unbaked

Topping:
1/3 cup sugar
1/3 cup flour
1/4 cup butter, softened
1 teaspoon cinnamon (or nutmeg, allspice, etc)

Instructions:

Combine sugar, flour, and salt; beat in sour cream, egg and vanilla. Add sliced peaches. Pour mixture into pie shell. Bake at 400 degrees* for 12 minutes Reduce heat to 350* and bake 30-35 minutes longer. Remove from the oven, then increase heat to 400* again. Combine topping ingredients, stirring with a fork to form “streusel” and sprinkle over pie. Bake at 400 for 10 minutes longer.

*In my oven, I need to increase the heat a little bit – I set it to 415, 360, and then 400. Turns out perfectly!