Pie Crazy!

Here's a picture of the pies I made for Thanksgiving. I thought I would pass along a recipe that I thought was a winner -

Sour Cream Peach Pie (it's the one in the front).

• 3/4 cup sugar
• 2 TB flour
• 1/4 tsp salt
• 1 cup sour cream
• 1 egg, slightly beaten
• 1/2 tsp vanilla
• 2 cups sliced peaches
• 1 pie shell, 9 inch, unbaked

Butter Crumb Topping

• 1/3 cup sugar
• 1/3 cup flour
• 1/4 cup butter, room temperature
• 1 tsp cinnamon

Preparation

Preheat oven to 400*. Prepare pie pastry shell and set aside. Combine 3/4 cup sugar, 2 TB flour, and salt; beat in sour cream, the beaten egg, and vanilla. Add sliced peaches. (I also added some SureGel to make sure it wasn't soupy. You could also add some cornstarch or double the flour.) Pour into unbaked pie pastry.

Bake at 400* for 12 minutes. Reduce heat to 350* and bake 30 minutes longer. Remove from oven then increase heat to 400*.

Combine topping ingredients until crumbly; sprinkle over pie. Continue to bake pie at 400* for 10 minutes longer. (I doubled the crumb topping - I just like it that way.)

This pie was definately one of my favorites. For another recipe that's a winner, click here.