PEACHES AND CREAM CRUMB PIE
Dough for 1, 10” pie
4 ½-5 cups fresh peaches, peeled and coarsely chopped into 2” chunks
1 cup sugar
⅓ cup flour
¼ teaspoon salt
2 eggs, beaten
½ cup sour cream
½ cup sugar
½ cup flour
¼ cup butter, chilled and cut into small chunks
Preheat oven to 350°.
Lightly flour your countertop and roll the pie dough into a 14” disk. Place it in the pie plate and crimp the edges to form a crust. Place the chopped peaches in pie crust.
Combine the eggs, sour cream, sugar, flour, and salt in a large bowl. Blend with an electric mixer until smooth, scraping down the sides with a rubber spatula. Pour this mixture evenly over peaches in the pie shell.
In a small bowl, combine the sugar and flour for topping. Add butter and massage with fingertips until the mixture resembles a coarse meal. Sprinkle evenly over the top of the filling.
Bake for 1 ¼ hours until golden and bubbly. The center should be set when you insert a knife.
Serve warm with vanilla ice cream and eat the leftovers cold for breakfast the next day (if there are any)!!
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