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Peach and Sour Cream Pie with Crumb Topping

Peach and Sour Cream Pie with Crumb Topping comes together with Unbleached Flour, Granulated Sugar, Salt, Baking Powder, and Cold Unsalted Butter Cut In. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 2 1/2 tbsp
• 1/8 tsp
• 1/4 tsp
• 1/4 cup
• 1
• 2 lb
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1/8 tsp
• 3
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 1/4 cup

Method (preview)

1. 1

   To prepare sweet dough: Combine flour, sugar, salt and baking powder in mixing bowl; stir well to mix.

2. 2

   Add butter and rub in finely, using fingertips or pastry blender, making sure that mixture does not become pasty but remains cool and powdery.

3. 3

   Stir in egg with fork; continue stirring until dough masses together.

4. 4

   Scrape dough out onto work surface and knead gently 2 or 3 times.

5. 5

   Shape dough into ball and wrap in plastic wrap.

6. 6

   Refrigerate several hours or until firm.

7. 7

   Preheat oven to 350 degrees F. On lightly floured surface, roll dough into 12-inch round, about 1/8 inch thick.

8. 8

   Ease dough into 9-inch glass pie pan.

9. 9

   Trim away all but a half-inch of excess dough.

10. 10

    Fold overhanging dough under to form neat edge; flute edge.

11. 11

    To prepare filling: Peel and slice peaches.

12. 12

    Spoon peaches into crust.

13. 13

    Place sour cream in mixing bowl.

14. 14

    Mix together granulated sugar, flour and nutmeg in separate dish, then whisk into sour cream.

15. 15

    Whisk in eggs, 1 at a time.

16. 16

    Pour mixture over peaches, shaking pie pan slightly so that sour cream mixture combines well with peaches.

17. 17

    To prepare crumb topping: Melt butter in small saucepan.

18. 18

    Remove from heat.

19. 19

    Stir in brown sugar and cinnamon, then the flour.

20. 20

    Let stand 1 minute.

21. 21

    Rub mixture with fingertips until fine crumbs form.

22. 22

    Scatter crumbs evenly over filling.

23. 23

    Bake pie on middle rack about 40 minutes or until crust and crumbs are golden and filling is set.

24. 24

    Let pie cool on rack.

25. 25

    Refrigerate leftovers.

26. 26

    Shared on FareShare 8-99 and MM by Judi M. Phelps.