{"id":829,"date":"2013-06-19T15:40:00","date_gmt":"2013-06-19T15:40:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/national-peaches-and-cream-day-june-21st\/"},"modified":"2018-05-22T04:15:54","modified_gmt":"2018-05-22T04:15:54","slug":"national-peaches-and-cream-day-june-21st","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2013\/06\/national-peaches-and-cream-day-june-21st.html","title":{"rendered":"National Peaches and Cream Day June 21st"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\"><a href=\"https:\/\/i2.wp.com\/1.bp.blogspot.com\/-HVdmyTnCJiU\/UcHMqZ5_UqI\/AAAAAAAABqI\/CLzsl7AjpAw\/s1600\/peaches-USER-mconnors.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" border=\"0\" height=\"300\" src=\"https:\/\/i1.wp.com\/1.bp.blogspot.com\/-HVdmyTnCJiU\/UcHMqZ5_UqI\/AAAAAAAABqI\/CLzsl7AjpAw\/s400\/peaches-USER-mconnors.jpg?resize=400%2C300\" width=\"400\" data-recalc-dims=\"1\" \/><\/a><\/div>\n<p>In honor of National Peaches and Cream Day, here is a recipe for Peach Cream Pie.<\/p>\n<h3>Sour Cream Peach Pie<\/h3>\n<div><span><\/span><em>Recipe by Renee Shelton<\/em><\/div>\n<div><em>Adjust the spice mixture to suit your own tastes.<\/em><\/div>\n<div><\/div>\n<div>Yield: <span>1 9-inch pie<\/span><\/div>\n<h4>Ingredients<\/h4>\n<div>\n<ul>\n<li>    <span>1 1\/4 cups<\/span>    <span>plain graham cracker crumbs<\/span><\/li>\n<li>    <span>3 tablespoons <\/span>    <span>granulated sugar<\/span><\/li>\n<li>    <span>1\/3 cup<\/span>    <span>butter, melted<\/span><\/li>\n<li>    <span>1\/2 cup<\/span>    <span>granulated sugar<\/span><\/li>\n<li>    <span>2 tablespoons<\/span>    <span>all-purpose flour<\/span><\/li>\n<li>    <span>1\/4 teaspoon<\/span>    <span>salt<\/span><\/li>\n<li>    <span>1\/4 teaspoon<\/span>    <span>nutmeg<\/span><\/li>\n<li>    <span>1\/4 teaspoon<\/span>    <span>cinnamon<\/span><\/li>\n<li>    <span>1 cup<\/span>    <span>sour cream<\/span><\/li>\n<li>    <span>1 teaspoon <\/span>    <span>pure vanilla extract<\/span><\/li>\n<li>    <span>3 cups<\/span>    <span>peaches, sliced, ripe fresh or thawed frozen, sauteed to cook and remove some juices<\/span><\/li>\n<li>    <span>3 tablepsoons<\/span>    <span>sliced almonds<\/span><\/li>\n<\/ul>\n<\/div>\n<h4>Cooking Directions<\/h4>\n<ol>\n<li>            For the crust: Mix the first three ingredients together in a mixing bowl and press into the bottom and sides of a 9-inch pie pan. Bake in a preheated 350 degree oven for about 8 to 10 minutes until lightly browned. Cool completely before adding the filling.          <\/li>\n<li>            Mix the 1\/2 cup sugar, flour, salt, and spices together. Stir in sour cream and the vanilla until smooth. Remove about a quarter of this and reserve in a separate bowl. Fold in the peaches and mix until combined.           <\/li>\n<li>            Transfer peach mixture into the prepared pie crust. Top with the reserved sour cream filling. Sprinkle the almonds evenly over the top.          <\/li>\n<li>            Bake in a preheated 350 degree oven for about 30 minutes until the pie is set.           <\/li>\n<li>            Cool before serving.         <\/li>\n<\/ol>\n<p><img src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-XBLHwJWHVIQ\/T8vLX-IiOLI\/AAAAAAAABC8\/T7kxnn0alZY\/s1600\/renee-shelton.gif?w=1200\" data-recalc-dims=\"1\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In honor of National Peaches and Cream Day, here is a recipe for Peach Cream Pie. Sour Cream Peach Pie Recipe by Renee Shelton Adjust the spice mixture to suit your own tastes. Yield: 1 9-inch pie Ingredients 1 1\/4 cups plain graham cracker crumbs&nbsp;<a class=\"read-more\" href=\"https:\/\/www.pastrysampler.com\/blog\/2013\/06\/national-peaches-and-cream-day-june-21st.html\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[271],"tags":[308],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-dn","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/829"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=829"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/829\/revisions"}],"predecessor-version":[{"id":1398,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/829\/revisions\/1398"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}