peach pie

Ingredients

Pastry for 9" one-crust pie, unbaked

1-1/2 LBS. peaches, peeled, pitted, & sliced

8 oz. sour cream

3 large egg yolks

1 C. sugar

1/4 C. flour

1 tsp vanilla

STREUSEL TOPPING

4 TBS butter

1/2 C. flour

1/2 C. sugar

Servings: 8 (1 pie)

Preparation Method

Preheat oven to 425 degrees.

Prepare pastry, set aside.

Peel peaches into 1/4" slices. Arrange peach slices in concentric circles, overlapping them slightly.

In bowl, whisk sour cream, egg yolks, sugar, flour and vanilla just until blended; pour over the peaches in the pie plate.

Bake 30 minutes or until custard mixture is beginning to set.

STREUSEL TOPPING:
Meanwhile, prepare topping. In small bowl, with hand, combine butter, flour, and sugar until mixture resembles coarse crumbs. Sprinkleover baked pie. Bake 15-25 minutes longer or until streusel is golden and knife inserted in center of the pie comes out clean.

Cool pie on wire rack 1 hour; serve warm. Or, cool completely to serve later.