Peaches Cream Pie

We picked so many ripe peaches that I needed to do something with them.  I decided to bake a Peaches Cream Pie.

 

Peach Cream Pie (modified from here)

• 3 cups fresh peeled and chopped peaches
• 1 unbaked 9-inch deep dish pie pastry
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 eggs, beaten
• 1/2 cup sour cream
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter
• 1 fresh peach, sliced for garnish if desired
  
  Preheat oven to 350F degrees.
  
  
  
  Place 3 cups fresh peaches into pie pastry.
  
  
  
  
  
  In a medium bowl, mix 1 cup sugar, 1/3 cup flour, and salt.   Add eggs and sour cream.  Pour mixture over peaches.
  
  
  
  
  
  Spread mixture over peaches.
  
  
  
  
  
  
  
  
  In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse meal.
  
  
  
  
  
  Sprinkle meal mixture evenly over pie.
  
  
  
  
  
  Bake 60 minutes or until golden.
  
  
  
  
  
  Outside is crispy, while the inside is creamy.
  
  
  
  
  
  Garnish with fresh peach slices, if desired.
  
  
  
  
  
  This is a great desert to have on a summer day.
  
  
  
  
  
   Refrigerate leftovers.