Ingredients: |
Ingredients: ¾ cup sugar
2 tbsp. AP GF flour
¼ tsp. salt
1 cup sour cream or Greek yogurt
1 egg, slightly beaten
1 tsp. vanilla
1 pie shell, 9-inch, unbaked
2 cups sliced peaches (2 big or 4 small peaches)
Butter Crumb Topping
¼ cup sugar
23 grams AP GF flour (1/2 of 1/3 cup)
1/8 cup butter (1 ounce), room temperature
2 tbsp. quick oats
½ tsp. cinnamon
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Directions: |
Directions:Blanch peaches in boiling water for 1 minute then drop in ice bath so that you can then peel them easier. After you cut them into thinner slices put in the pie but make sure not to get any excess juice in the pie.
Preheat oven to 400°. Prepare pie shell and set aside. Combine sugar, flour, and salt; beat in yogurt, the beaten egg, and vanilla. Add sliced peaches. Pour mixture into unbaked pie pastry. Bake at 400° for 12 minutes. Reduce heat to 350° and bake 40 minutes longer. Remove from oven then increase heat to 400°.
With a fork, combine topping ingredients until crumbly; sprinkle over pie. Continue to bake pie at 400° for 10 minutes longer.
A spiced buttery crumb topping makes this peach pie an instant favorite. For the bottom crust, you can make this pie using your favorite pie crust recipe or if you like a graham cracker crust, that would work as well. You can use fresh or frozen peaches, depending on what is in season.
Serve the pie warm or cold. Cover and refrigerate the leftovers. Sour cream peach pie can be made without any topping or with a pastry lattice top crust if you prefer. Or you can omit the bottom crust and bake it as a peach crumble using a round, square, or oblong pan.
Variation - Make the pie with nectarines or apricots. |
This recipe for Sour Cream Peach Pie is from