PEACHES AND CREAM CRUMB PIE

Ingredients

Dough for 1, 10” pie

4 ½-5 cups fresh peaches, peeled and coarsely chopped into 2” chunks

1 cup sugar

⅓ cup flour

¼ teaspoon salt

2 eggs, beaten

½ cup sour cream

 

Topping:

½ cup sugar

½ cup flour

¼ cup butter, chilled and cut into small chunks

Instructions

Preheat oven to 350°.

Lightly flour your countertop and roll the pie dough into a 14” disk.  Place it in the pie plate and crimp the edges to form a crust.  Place the chopped peaches in pie crust.

Combine the eggs, sour cream, sugar, flour, and salt in a large bowl.  Blend with an electric mixer until smooth, scraping down the sides with a rubber spatula.  Pour this mixture evenly over peaches in the pie shell.

In a small bowl, combine the sugar and flour for topping.  Add butter and massage with fingertips until the mixture resembles a coarse meal.  Sprinkle evenly over the top of the filling.

Bake for 1 ¼ hours until golden and bubbly.   The center should be set when you insert a knife.

Serve warm with vanilla ice cream and eat the leftovers cold for breakfast the next day (if there are any)!!

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