Summer fruit pies are so tasty, I had to share another! This sinfully rich Sour Cream Peach Pie recipe is too good not to slice up for a family reunion, or a simple summer dinner with friends.
Peaches are so fresh in the markets right now, and since pies are so easy to make, turn them into a wonderfully rich dessert. This pie is a twist on your classic peach pie. Its made with sour cream and topped with a crumb topping!
Take your fruit fresh, toss in a few ingredients, and fill a store-bought or homemade pie crust. Bake it up and you are finished. Serve warm or at room temperature, with or without ice cream.
Sour Cream Peach Pie
1 and 3/4 cups flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2 to 3 tablespoons apple cider or water
1 egg, beaten
1 cup sour cream
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1 tablespoon Grand Marnier or 1 teaspoon vanilla
2 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup flour
1/2 cup butter
Combine flour, sugar, cinnamon, and salt in a large bowl.
With a pastry blender, cut in butter to consistency of coarse cornmeal. Sprinkle apple cider over top, one tablespoon at a time, and mix to moisten pastry mixture evenly.
Press dough into a ball. Roll out on lightly floured surface into an 11 inch round.
Fit pastry into a 9 inch pie plate. Turn extra edge into a rim, and flute or crimp a raised edge. Set aside.
Combine sour cream, sugar, flour, salt, egg, and vanilla in a bowl. Add sliced peaches, stirring until well mixed.
Brush pastry lined pie plate with beaten egg white.
Pour peach mixture into pastry lined pie plate. Bake at 400 degrees F for 30 minutes.
Mix brown sugar, flour, and butter in a bowl until well combined. Set topping mixture aside.
When pie is finished baking, remove from oven and cover with topping mixture.
Return pie to oven, reduce oven temperature to 375 degrees F, and bake for additional 20 minutes.
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