I like to bake, but I don't really like pies. I know it's practically sacreligious but there you are. However, Colin loves pies (even though it violates one, sometimes two of his food rules.) So with the glut of peaches I had off my tree I made him Peaches and Cream Pie. It was pretty good, for pie...
Peaches and Cream Pie
2
(9 inch) unbaked pie crust 2
eggs 1
1/3 cups sour cream 1
teaspoon vanilla extract 1
cup white sugar 1
pinch salt 1/3
cup all-purpose flour 3
cups peaches 1/2
cup brown sugar
1/2
cup all-purpose flour 1/2
cup chopped pecans 1/4
cup butter, chilled ½
cup old fashioned oats
In a
medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter
until crumbly. Set aside.
DIRECTIONS:
Preheat oven to 400 degrees F
(200 degrees C).
In a large bowl, beat eggs
until light and lemon colored. Whisk in sour cream and vanilla. In a separate
bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold
in peaches. Divide into 2 unbaked pie crusts.
Bake in preheated oven for 30
to 35 minutes, or until the center begins to set. Sprinkle with topping and
return to oven for 10 to 15 minutes, or until topping is golden brown. Allow
to cool before serving.
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