Peaches & Cream Pie
Published: Friday, September 6, 2019
3 c. fresh peeled and chopped peaches
9" unbaked deep dish pie pastry
1 c. sugar
1/3 c. all-purpose flour
1/8 tsp. salt
2 eggs, beaten
½ c. sour cream
½ c. sugar
½ c. all-purpose flour
¼ c. butter
1 fresh peach, sliced for garnish (optional)
Preheat oven to 350°. 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 ½ cup sugar, ½ cup flour, and ¼ cup butter until mixture resembles coarse meal (a pastry blender works well, but 2 forks or 2 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. —8 servings.
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