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Peach Cream Pie

Peach Cream Pie
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.
6-8 ServingsPrep: 15 min. Bake: 50 min. + cooling

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.
© Taste of Home 2013

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Peach Cream Pie (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013