The tart flavors of peaches and lemon juice are complemented by sour cream and just a hint of hickory smoke. This scrumptious pie is wonderful served cold as a fruit cream pie or served slightly warm as a traditional fruit pie. Cold or warm, indulge yourself and impress your friends with this new twist on an old favorite.
2 hickory wood chunks
6 cups fresh ripe peaches (about 8 peaches), peeled and sliced
2 tablespoons lemon juice
3 tablespoons butter, softened to room temperature
3 tablespoons flour for dusting pan
Pie crust pastry for a two crust
9 inch pie (use your favorite recipe or ready-made pastry)
1 to 1 ½ cups sugar
1/2 cup sour cream or Crème Fraiche
1/2 cup flour, sifted
1 teaspoon grated nutmeg
Place wood chunks on charcoal or lava rocks; do not use liquid in water pan. Place 3 cups peaches in smoker basket and set on upper level grill. Cold smoke peaches for 10 minutes. Remove smoked peaches from smoker and combine with remaining unsmoked peaches and lemon juice. Cover and set aside.
Coat a 9 inch pie pan with 1 ½ tablespoons butter and lightly dust with flour. Line bottom of pie pan with pastry. Roll out pastry for top crust and cut into 1 inch wide strips for criss- cross pattern. Or, if you prefer, use a solid top crust with several slits to allow steam to escape.
In a mixing bowl blend sugar sour cream or Crème Fraiche, flour and nutmeg. Gently fold in peaches and pour into pie pan. Place pastry strips close together in a decorative criss-cross pattern on top of peaches (use solid top crust with slits to allow steam to escape). Wet fingers with cold water and crimp edges of top and bottom crusts. Coat top crust with remaining softened butter.
Bake in a preheated 375 deg. F. oven until peaches are bubbling and pastry is golden brown (about 1 hour to 1 hour 15 minutes). Set pie out to cool. Serve slightly warm or cold with whipped cream.