Today I’m kicking off Farmer’s Market Week and I couldn’t be more excited!
With the mid-summer move this year, we never got our garden going, so we’ve been relying heavily on our CSA farm all summer – and we’ve been eating well! I can’t wait to show off what I’ve been making to use our farm share ingredients, and I’m excited to be linking up with other blogger friends all week – you can check out today’s batch of recipes below. It’s sure to be great inspiration for you and me!
I’m starting the week off with this gorgeous peach pie. This is actually a recipe that I made a few years back and regretted not photographing for the blog – it’s delicious. And since it’s served cold, it’s really perfect for a hot summer day. The fresh peaches pair wonderfully with the creamy sour cream base and the crunch of the brown sugar topping.
Really, guys, go grab some peaches and make this – you need a slice in your life!
Sour Cream Peach Pie
(slightly adapted from Oh Sweet Basil)
Makes 1 pie
1 unbaked pie crust – store bought or 1 minute pie dough
3 cups peaches, peeled and sliced
3 large egg yolks
2 Tbsp. flour
1/4 tsp. salt
1 cup sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup sour cream (not fat free!)
1 tsp. vanilla
1/2 cup brown sugar
1/2 cup flour
1/2 tsp. cinnamon
4 Tbsp. cold butter, cut into chunks
1 cup peaches, peeled and sliced
2 tsp. sugar
1/4 tsp. cinnamon
1 Tbsp. flour
Preheat the oven to 400 degrees and prepare your pie dough in the pan.
Using a hand mixer or stand mixer, whip the egg yolks until light in color. Using a spoon, stir in the flour, salt, sugar, nutmeg, and cinnamon. Stir in the sour cream and vanilla until well combined. Fold in the peaches. Pour into the prepared pie crust.
Bake for 15 minutes.
While that bakes, make the crumb topping: whisk together the brown sugar, flour and cinnamon. Cut in the cold butter until pea-sized crumbs form.
Then, make the peach topping: Whisk together the sugar, cinnamon, and flour. Toss the peaches in until coated.
Remove the pie from the oven, and cover with the crumb topping. Press the peaches in around the top of the pie.
Return to the oven for 30 more minutes. If the crust starts to brown too much, cover it with foil.
Remove from the oven and let cool, then transfer to the refrigerator for at least 3 hours to firm up.
Monday #FarmersMarketWeek Recipes
- Banana Nut Muffins by Family Around the Table
- Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
- Easy Gazpacho Recipe by Everyday Eileen
- Fresh Corn & Tomato Fettuccine by Jolene’s Recipe Journal
- Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor’s Adventures
- Grilled Corn Salad by House of Nash Eats
- Grilled Shrimp and Summer Squash Tacos by Tip Garden
- Hummus Chicken Salad by Hezzi-D’s Books and Cooks
- Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
- Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
- Mexican Street Corn Salad by Simple and Savory
- Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
- Potato and Pea Salad by A Day in the Life on the Farm
- Ribeye Steaks with Corn Salsa by The Redhead Baker
- Roasted Tomato Salsa by Books n’ Cooks
- Slow Cooker Summer Ratatouille Stew by Palatable Pastime
- Sour Cream Peach Pie by Kate’s Recipe Box
- Summer Pudding by Caroline’s Cooking
- Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Watermelon Cucumber Smoothie by Cookaholic Wife
- Zucchini Quiche by Karen’s Kitchen Stories