I've been a terrible blogger. If you know me on Facebook, however, you should be aware that I have still been baking pies! Finding time to both bake and blog has been difficult. Now that I have the afternoon off and my house is relatively clean, I don't feel guilty about blogging while I enjoy a beer. (No judging.)
Before I delve into this pie, know that it came out of the oven mediocre. I thought this pie recipe would be great because I love, love, love sour-cream rhubarb pie. This Peach Cream has the same basic idea: sour cream with fruit and sugar. The difference, though, is that peaches are already pretty sweet on their own. Since I am a tart pie-lover, this peach edition was too sweet for me.
Recipe from Taste of Home: Baking Classics. (Printable version)
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup cold butter
4 cups sliced peaches (I prefer more fruit in my pie so I used about 5-6 cups)
1 cup sugar (divided)
2 Tablespoons flour (I used corn starch)
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sour cream
1/3 cup brown sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/4 cup cold butter
Peel peaches by dunking them in boiling water for 30 seconds and immediately submerging them in ice water. (Skin should peel off easily.) Mix peach slices with 1/4 cup sugar. In a separate bowl, combine corn starch (or flour), egg, vanilla, salt, and remaining sugar. Mix well before adding to peach slices.
Pour peaches into crust. Bake at 400 degrees for 15 minutes. Lower temperature to 350; bake for 20 minutes.
While baking pie, make topping. Combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over pie and bake at 400 (again) for 15 minutes.