I lucked out and bought a 10 pound box of Colorado peaches (the last one!) from my upstairs neighbor, who sells them for the local Rotary Club. So thankfully I can get my fix of peaches and peach-based baking for just a little longer before they disappear for another year.
Not to be confused with the sour cream blueberry pie I blogged about earlier this year, this is a baked pie that uses peaches mixed with sour cream and eggs, topped with a sugary, crisp topping. To say that it is delicious is an understatement. Super sweet, juicy peaches, surrounded by tangy sour cream and finished with crunchy goodness, mmmmmm good!! I tried a slice when the pie was still slightly warm, but it was also fantastic the next day fresh out of the refrigerator. I used a little almond and orange extracts because I was out of vanilla, but feel free to substitute vanilla if you like.
If you're faced with seasonal depression due to the impending lack of fresh peaches, get your last fix with this pie. Trust me.
Sour Cream Peach Pie
1 9" pie crust, unbaked
2 cups fresh peaches, peeled and sliced
3 Tb. flour
1/2 cup sugar
3/4 cup sour cream
1/4 tsp. almond extract
1/2 tsp. orange extract
1/3 cup sugar
1/3 cup flour
1/4 cup butter, melted
Place a sheet pan on the bottom rack of the oven and pre-heat to 400 degrees.
To make the topping, combine the sugar, flour and cinnamon. Stir in the butter until the mixture is crumbly and well combined. Put in the refrigerator while you prepare the rest of the pie.
Combine the flour and sugar in a mixing bowl and whisk well. Whisk in the eggs and sour cream, mixing well to remove any lumps. Fold in the peaches. Pour the mixture into the pie shell and place on the heated pan in the oven. Bake for 30 minutes. Reduce the heat to 350 degrees and sprinkle the crumble topping over the pie. Cook until the pie is set, but jiggles slightly, about another 30 to 45 minutes.