Sour Cream Peach Pie

1 unbaked pastry for 9 inch pan
5 ripe peaches (or 3 c. frozen or drained canned)
1 c. sour cream
3/4 c. sugar (1/2 c. if using sweetened canned peaches)
3 TBS. flour
1 egg
1 tsp. orange extract
3 tsp. vanilla

1/4 c. melted butter
1/2 c. brown sugar
1/3 c. flour
1/2 c. chopped pecans

Preheat over to 400. Peel and slice peaches thinly directly into pie shell. Mix remaining filling ingredients and pour over peaches. Bake for 25 minutes.

Mix topping while baking. Remove pie from oven and crumble topping evenly over filling. Return to oven and bake 20 minutes longer. Cool 10-20 minutes before serving.

1 comment:

Amy O said...

Ok, I made this yesterday and it was delicious! Some things I learned: I made a graham cracker crust instead of a traditional pie crust. Well, the crust turned out a bit soggy--would have been better with the right crust. It did taste good, though.

Regarding the topping, I omitted the pecans because of Jacob's nut allergy. When I mixed it up without the nuts, I was surprised that it was pretty runny, not 'crumbly' like I thought it would be. I don't know if the lack of nuts caused that. I kinda dropped little bits of it on and luckily it worked ok. Hmm, now that I think of it, I wonder if it was runnier because I was using margarine instead of butter...

Despite these issues (from my end, I know), the taste was excellent!! I loved the orange-y taste mixed with the peaches. I plan to make it again with a pie shell! Thanks for the recipe!