Peach Cream Pie
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup butter or margarine
FILLING
4 cups fresh unsweetened sliced peaches
1 cup sugar, divided
2 Tbsp all-purpose flour
1 egg
1/2 tsp vanilla extract
1 cup (8 ounces) sour cream
TOPPING
1/3 cup sugar
1/3 cup all purpose flour
1 teaspoon cinnamon
1/4 cup butter or margarine
Combine flour and salt; cut in butter until crumbly. Press into a 9-inch pie plate. Place peaches in a bowl; sprinkle with 1/4 cup sugar. Combine flour, egg, vanilla, salt and remaining filling sugar; fold in sour cream. Stir into peaches; pour into crust. Bake at 400 for 15 minutes. Reduce heat to 350; bake for 20 minutes. For topping, combine sugar, flour, and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over the pie. Return oven to 400 and bake for 15 min longer. Cool.
Source: Taste of Home 1995
Submitted by Tae Bo Master
Cakes, Cookies, Pies & Desserts
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