For National Peach Month, here is a Latham Family favorite recipe for peach pie. It’s unlike most peach pies because it has a sour cream filling. Besides being creamy and delicious, we Iove this recipe because we can “cheat” on the pie crust. This pie never disappoints!
Colorado Peach Pie
Equipment
- 3 bowls
- 1 9-inch pie plate
Ingredients
Crust
- ½ c. butter
- 1 ½ c. flour
- ½ tsp. salt
Filling
- 4 c. fresh sliced peaches
- 1 c. sugar divided
- 2 T. flour
- 1 egg
- ¼ tsp. salt
- ½ tsp. vanilla
- 1 c. sour cream
Topping
- 1/3 c. sugar
- 1/3 c. flour
- ¼ c. butter
- 1 tsp. cinnamon
Instructions
Crust
- Cut butter into flour and salt.
- Press dough into 9-inch pie plate.
Filling
- Slice peaches into a bowl; sprinkle with ¼ c. sugar.
- Let stand while preparing rest of filling.
- Combine ¾ c. sugar, flour, egg, salt and vanilla.
- Fold in sour cream.
- Stir into peaches.
- Pour into crust.
- Set oven to 400 degrees and bake pie for 15 minutes.
- After the pie has baked for 15 minutes at 400 degrees, reset your oven for 350 degrees and bake it for another 20 minutes.
- Now prepare the topping.
Topping
- Combine the sugar, cinnamon, flour and butter until crumbly.
- After your 20-minute baking period at 350 degrees is over, sprinkle the crumbly topping evenly over the top of the pie.
- Then bake for another 10 minutes at 400 degrees.