Peaches & Cream Pie
This pie is delicious! This is a great dessert to serve at a BBQ Cookout! I get compliments on it all the time!
- Ready In:
- 1hr 15mins
- 3 cups fresh peeled and chopped peaches
- 1 unbaked 9-inch deep dish pie pastry
- 1 cup sugar
- 1⁄3 cup all-purpose flour
- 1⁄8 teaspoon salt
- 2 eggs, beaten
- 1⁄2 cup sour cream
- 1⁄2 cup sugar
- 1⁄2 cup all-purpose flour
- 1⁄4 cup butter
- 1 fresh peach, sliced for garnish if desired
- Preheat oven to 350F degrees.
- Place 3 cups fresh peaches into pie pastry.
- In a medium bowl, mix 1 cup sugar, 1/3 cup flour, and salt.
- Add eggs and sour cream.
- Blend well.
- Spoon mixture over peaches.
- In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse meal.
- A pastry blender works well, but two forks or two knives will also work.
- Sprinkle meal mixture evenly over pie.
- Bake 60 minutes or until golden.
- Garnish with fresh peach slices, if desired.
- Refrigerate leftovers.
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Another five star review! I made this last night for friends and it was awesome. I worried it would be too sweet, as a few people mentioned cutting back on the sugar, but I didn’t, and it was perfect. I did add 3/4 tsp vanilla to the batter and 1/2 tsp cinnamon to the crumble topping, though, as suggested by some, and that worked really well - although - I might use almond extract next time, instead of vanilla. I baked mine for 50 minutes at 350 degrees and it was perfect - then I let it cool and put it in the fridge. When I was ready to serve, a just let it come back to room temp on the counter and then warmed it through for about 10 mins at 300 degrees. It cut into nice even slices perfectly. Oh, and I served it with vanilla ice cream, of course :-)Reply
You can see I did a double crust with this recipe, and it worked well. This was a deep dish pie pan so I probably used about 5-6 cups of peaches in stead of 3 cups. I followed the "cream" portion of the recipe, except that I did add 1/3 cup heavy cream to it. I will definitely make this again, but I might increase the sugar to the cream recipe as someone else commented below. (FYI The pastry recipe is from King Arthur, look for "the mixer recipe.")Reply
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