Peach Cream Pie
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 6-8 servings.
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.
Ingredients
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1-1/2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 cup cold butter, cubed
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FILLING:
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4 cups unsweetened sliced peaches (about 6 medium)
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1 cup sugar, divided
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2 tablespoons all-purpose flour
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1 egg
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1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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1 cup sour cream
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TOPPING:
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1/3 cup sugar
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1/3 cup all-purpose flour
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1 teaspoon ground cinnamon
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1/4 cup cold butter, cubed
Directions
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1.
In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate.
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2.
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.
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3.
Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes.
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4.
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.
Nutrition Facts
1 piece: 498 calories, 23g fat (14g saturated fat), 93mg cholesterol, 419mg sodium, 67g carbohydrate (41g sugars, 3g fiber), 6g protein.
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