Fabulous with fresh peaches or excellent with frozen peaches, this peach cream pie recipe is a winner every time! The no-roll crust makes it easy for young cooks to help with preparation.

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter

4 cups fresh or frozen unsweetened sliced peaches
1 cup sugar
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sour cream

1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter

In a medium bowl combine flour and salt; cut in butter until the mixture is crumbly. Press into a 9-inch pie plate.

Place peaches in a large bowl and sprinkle with 1/4 cup of the sugar. In another bowl combine flour, egg, vanilla, salt and the remaining 3/4 cup of sugar; fold in sour cream. Stir the sour cream mixture into the peaches and pour the peaches into the crust.

In a small bowl combine sugar, flour and cinnamon. Cut in butter until the mixture is crumbly.

Bake for 15 minutes at 400° and then reduce heat to 350° and bake for 20 minutes more. Sprinkle with topping and increase oven temperature back to 400° and bake for 15 minutes more.

Yield: 6 – 8 servings.

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