Streusel Topped Sour Cream Peach Pie
Recipe: #4663
February 18, 2012
Categories: Peach, Brunch, Fathers Day, Game/Sports Day, Mothers Day, Potluck, Oven Bake, more
"Frozen peaches is not recommended for this"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (184 g)
- Calories 397.8
- Total Fat - 9.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 2.6 mg
- Sodium - 45.7 mg
- Total Carbohydrate - 75.9 g
- Dietary Fiber - 2 g
- Sugars - 53.3 g
- Protein - 3.1 g
- Calcium - 61.5 mg
- Iron - 0.8 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F. Set oven rack to lowest position. Line a 9-inch pie plate with prepared pastry then trim and flute the edges.
Step 2
In a large bowl combine the sliced peaches with peach preserves; spread into the pie pastry.
Step 3
In a bowl whisk the sugar with sour cream with egg yolks, vanilla and flour until smooth and well blended; pour over the peaches.
Step 4
Place the pie plate onto a baking sheet to catch any spills. Bake 425 degrees for 30 minutes.
Step 5
Meanwhile prepare the topping; in a bowl combine the flour with both sugar and cinnamon; add in the cold butter cubes mixing with your fingers until crumbly, then mix in the nuts.
Step 6
After the 30 minutes of baking remove the pie and sprinkle the topping over (if the edges are browning too much then cover with foil). Return to oven and bake for another 15-20 minutes.
Tips
No special items needed.
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