Prep 45 mins
Cook 45 mins
This pie is sooo good but sooo sinfully rich! The ooriginal recipe in the Doubleday Cookbook said to serve it warm, but I think it tastes best when chilled. This makes the flavors come together better I think.
- 1 pastry dough, for a 1-crust pie your choice
- 5 -6 ripe peaches, sliced
- 1 cup sour cream
- 3⁄4 cup sugar
- 3 tablespoons flour
- 1 egg
- 1⁄8 teaspoon nutmeg
- 1 tablespoon dark rum (I use Myers)
- 1⁄4 teaspoon vanilla
- 1⁄4 cup butter, melted
- 1⁄3 cup flour
- 1⁄2 cup light brown sugar, firmly packed
- Preheat oven to 400°F.
- Fit the pastry into a 9-inch pie pan. Make sure the rim is high.
- Mix the filling ingredients except for the peaches.
- Arrange the peach slices evenly in the pie shell, then pour filling mixture over peaches.
- Bake 25 minutes.
- While filling is baking, mix streusel ingredients together until combined.
- After 25 minutes of baking, remove pie from oven and crumble topping over the top.
- Return to oven.
- Bake another 20 minutes, or until filling seems mostly set and the topping is lightly browned.
- Cool, then chill and serve.
Wonderful recipe, delicious! My family says it is the best peach pie ever. I used frozen peaches from our peach crop this fall. The only thing I did different was the topping. Instead of melting the butter I crumbled it into the sugar and flour and it sprinkled on the top easily. I also added mace along with a little extra nutmeg. Thank you for a great recipe.
OK guys this is one great pie! Its different from most pies but different in a mouth watering way. The only thing I did differently is I added the peach juice from the bowel the peaches were in. While fresh peaches are in you have to try this recipe.