Peach Cream Pie
Crust & Topping Ingredients
- 2 cups flour
- 1 cup butter or margarine
- 3 tablespoons dairy sour cream
- 1/4 cup firmly packed brown sugar
- 1/3 cup firmly packed brown sugar
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup dairy sour cream
- 1 egg, beaten
- 4 medium peaches, peeled thickly sliced (2 cups)
Heat oven to 375°. In medium bowl, combine flour and butter. Using pastry blender or fork, cut butter into flour until mixture resembles coarse crumbs. Reserve 1 cup mixture. Add 3 tablespoons sour cream to remaining flour mixture; stir with fork until dough forms. Shape dough into ball. In a 9-inch pie pan or 10-inch tart pan - with floured fingers, press dough evenly in bottom and up to top edge of pan. Bake at 375° for 20-25 minutes or until lightly browned; cool.
In a small bowl combine reserved crumb mixture with 1/4 cup brown sugar; set aside. In medium bowl, combine 1/3 cup brown sugar, ginger, nutmeg, 1 cup sour cream and egg; mix well. Pour half of filling mixture into cooled, baked pie shell. Arrange peaches on filling. Pour remaining filling over peaches. Sprinkle with reserved crumb mixture.
Bake at 375° for 25-35 minutes or until center is set and topping is golden brown. Serve warm or cool. Store in refrigerator.
Learn about Tree-Ripened Peaches.
Learn about White Peaches.
Other recipes from Produce Pete.