 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
From field editor Denise Goedeken of Platte Center, Nebraska comes this yummy pie that's a sure winner when fresh peaches are in season. The sour cream filling and cinnamon crumb topping complement the fruit flavor, she maintains. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup cold butter, cubed |
filling: |
4 cups unsweetened sliced peaches (about 6 medium) |
1 cup sugar, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 egg |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
1 cup (8 ounces) sour cream |
topping: |
1/3 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/4 cup cold butter, cubed |
Directions:
1. In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate.
2. For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches.
3. Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 20 minutes.
4. Meanwhile, prepare topping. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle topping over top of pie. Bake at 450° for 15 minutes or until topping is browned. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
|
|