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
- 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
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
- 4 c. fresh, sliced peaches
- 1 c. sugar, divided
- 2 T. flour
- 1 egg
- ¼ tsp. salt
- ½ tsp. vanilla
- 1 c. sour cream
- ½ c. butter
- 1 ½ c. flour
- ½ tsp. salt
- 1/3 c. sugar
- 1/3 c. flour
- ¼ c. butter
- 1 tsp. cinnamon
Cut butter into flour and salt. Press dough into 9-inch pie plate.
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.
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.