Our two children headed back to school on Monday, which always signals that summer is coming to an end. This weekend our family will savor as much summer-time fun as possible. With Saturday’s forecast calling for sunshine and 85 degrees, we’ll make one last trip to a nearby water park. I’ll marinate some Iowa chops, so they’re ready to grill that evening. (See marinade recipe below.) I’m also looking forward a little “me time” in the kitchen during the early morning hours, so I can make one of my all-time, favorite desserts: Colorado Peach Pie.
One reason this recipe is one of my favorites is because it’s so delicious. It’s unlike most peach pies because it has a sour cream filling. It tastes so creamy and delicious (in my humble opinion). Another reason I love this recipe is because I can “cheat” on the pie crust. There’s no need to roll out a pie crust, yet one can savor a flakey crust.
Just thinking about Saturday’s meal is making my mouth water. Perhaps I need to change my plan … I could leave work early today and have fresh peach pie for supper tonight!
How does your family savor what’s left of summer?
Lemon Pepper Pork Chops
Ingredients
- 4 pork chops, cut 1½-inches thick
- ¼ c. red wine vinegar
- ¼ c. cooking oil
- 1 T. Worcestershire sauce
- 2 tsp. lemon pepper
- ¼ tsp. garlic power
Directions
- In a self-sealing plastic bag, combine vinegar, cooking oil, Worcestershire sauce, lemon pepper and garlic powder.
- Use a fork to poke holes in the chops.
- Next place the chops in the bag, seal and refrigerate them for a minimum of 30 minutes but overnight is even better.
- Remove chops from marinade and grill.
- Pork chops should be cooked to medium doneness of 160 degrees Fahrenheit.
Colorado Peach Pie
Ingredients
Ingredients
Filling:
- 4 c. fresh, sliced peaches
- 1 c. sugar, divided
- 2 T. flour
- 1 egg
- ¼ tsp. salt
- ½ tsp. vanilla
- 1 c. sour cream
Crust:
- ½ c. butter
- 1 ½ c. flour
- ½ tsp. salt
Topping:
- 1/3 c. sugar
- 1/3 c. flour
- ¼ c. butter
- 1 tsp. cinnamon
Directions
Directions
Crust:
- Cut butter into flour and salt.
- Press dough into 9-inch pie plate.
Filling:
- Slice peaches into a bowl; sprinkle with ¼ c. sugar.
- Let stand while preparing rest of filling.
- Combine ¾ c. sugar, flour, egg, salt and vanilla.
- Fold in sour cream.
- Stir into peaches.
- Pour into crust.
- Set oven to 400 degrees and bake pie for 15 minutes.
- After the pie has baked for 15 minutes at 400 degrees, reset your oven for 350 degrees and bake it for another 20 minutes.
- Now prepare the topping.
Topping:
- Combine the sugar, cinnamon, flour and butter until crumbly.
- After your 20-minute baking period at 350 degrees is over, sprinkle the crumbly topping evenly over the top of the pie.
- Then bake for another 10 minutes at 400 degrees.
Recipe Notes
photo from RecipeGirl.com