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.

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

Filling:
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

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

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

Filling:
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.

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

Bake:
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.

(Alternate & misspellings for search purposes: recipies, recepy, free recipes, recepe, recipy, recipet, reicpe, recepey, banilla, vanila, vinella, vinela, binella, vinela, cinamon, cinammon, cinnamn, peches, peeches, paeches, peahces, slat, suger, suggar, suter, ugar, suuger, sur, soor, sore, saur, cream, creem, ceam, cteam)

© 2011 I Love You Recipes Suffusion theme by Sayontan Sinha