Sour Cream Peach Pie

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.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1  pastry dough, for a 1-crust pie your choice

• Filling

• 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

• Streusel Topping

• 1⁄4 cup butter, melted
• 1⁄3 cup flour
• 1⁄2 cup light brown sugar, firmly packed

Directions

1. Preheat oven to 400°F.
2. Fit the pastry into a 9-inch pie pan. Make sure the rim is high.
3. Mix the filling ingredients except for the peaches.
4. Arrange the peach slices evenly in the pie shell, then pour filling mixture over peaches.
5. Bake 25 minutes.
6. While filling is baking, mix streusel ingredients together until combined.
7. After 25 minutes of baking, remove pie from oven and crumble topping over the top.
8. Return to oven.
9. Bake another 20 minutes, or until filling seems mostly set and the topping is lightly browned.
10. Cool, then chill and serve.