Friday, October 01, 2004

Creamy Peach Pie 

This? Is the recipe for the world's greatest peach pie. Since it's almost peach season (or is it peach season? I'm not really up on these things. heh) I figured I'd share.
Warning: This pie has been known to cause brawls over who gets to eat the last piece. Never say I haven't warned you.

1 1/2 cups All purpose flour
1/2 teaspoon salt
1/2 cup butter

4 cups sliced fresh peaches
1 cup sugar
2 1/2 tablespoons All purpose flour
1 egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup sour cream
1/3 cup sugar
1/3 cup all-purpose flour
1/4 butter

Preheat oven to 400 degrees.
For crust, combine flour and salt and cut in butter. Press into a 9-inch pie plate.
For filling, put peaches into a bowl. Sprinkle with 1/4 cup sugar and set aside. In another bowl, combine remaining sugar, 2 1/2 tables spoons flour, egg, salt and vanilla. Fold in sour cream. Stir mixture into peaches. Pour into crust. Bake for 15 minutes.
Reduce heat to 350 degrees and bake for 20 minutes more.
Prepare topping by combining all ingrediants until crumbly. After baking at 350 for 20 minutes, sprinkle topping evenly on top. Bake for 10 minutes more at 400 degrees.
This recipe serves 6 to 8.
Don't go asking for calorie counts, because this pie is so good it will wipe all thoughts of diet from your mind and you will eat until peach juice runs down your chin.