Sour Cream Peach Pie

  Since Bettie’s boss gave me this cookbook, I thought I would make a pie for everybody. Pie and peaches being one of his favorites, this seemed like a good recipe to try.

  Everyone thought it was quite good and worth making again. I thought it was fairly simple and just a little different from the peach pie I would have normally have made. Both pluses in my book. 

  I did alter the flavorings to suit our family. Instead of all cinnamon the recipe calls for, I added ¼ teaspoon of nutmeg and halved the vanilla with almond flavoring. These are things easily done and will not change the outcome of the pie. Use what your family would like. I also added about ½ cup more peaches.

  Thanks to Darwin Cohrt, here is the recipe for Sour Cream Peach Pie.

Sour Cream Peach Pie

Pie Filling

2 ½ to 3 cups fresh peaches

1 beaten egg

½ teaspoon salt

½ teaspoon vanilla  (¼ teaspoon vanilla, ¼ teaspoon almond flavoring) 

1 cup sour cream

¾ cup sugar

2 tablespoons flour

1 (9-inch) deep dish pie shell  {I used a 10 inch deep and it was quite full}

Topping

½ cup butter

⅓ cup flour

⅓ cup sugar

1 teaspoon cinnamon (¾ teaspoon cinnamon, ¼ teaspoon nutmeg)

  Preheat oven to 375°. Peel and slice peaches. Mix peaches with the other filling ingredients and pour into the pie shell. Bake for 30 minutes until the pie is slightly brown on top. While pie is baking prepare the topping.

Topping

  Blend butter, sugar, flour and cinnamon until crumbs are the size of small peas. Sprinkle the topping evenly over the pie and bake an additional 15 to 2o minutes.

  Cool the pie completely before cutting. Store leftovers in the refrigerator after cutting.