Peach Cream Pie Recipe

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From field editor Denise Goedeken of Platte Center, Nebraska comes this yummy pie that's a sure winner when fresh peaches are in season. "The sour cream filling and cinnamon crumb topping complement the fruit flavor," she maintains.

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Peach Cream Pie Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

15 50 65

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
4 cups unsweetened sliced peaches (about 6 medium)
1 cup sugar, divided
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup (8 ounces) sour cream
TOPPING:
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Directions

In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate.
For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches.
Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes.
Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 498 calories, 23 g fat (14 g saturated fat), 93 mg cholesterol, 419 mg sodium, 67 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Peach Cream Pie in Taste of Home June/July 1995, p67