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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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