Peach Cream Pie

By srumbel

f you have pie weights use them in place of the popcorn. I like my peaches with just a bit of crisp to them. If you like them softer slice them thinner or dice them. You can certainly eat this pie warm but it is more difficult to slice that way.
from smalltownwoman.com

Ingredients

• 1 unbaked pie crust
• 1 cup popcorn or pie weights
• 3 1/2 cups fresh peeled sliced peaches
• 3/4 cup sugar
• 1/4 cup flour
• Pinch of salt
• 1/2 cup sour cream
• 2 large eggs beaten
• 1/2 teaspoon vanilla
• Crumb Topping
• 1/3 cup brown sugar
• 1/2 cup flour
• 1/2 cup old fashioned oats
• 1/2 teaspoon cinnamon
• 1/4 cup butter slightly softened

Preparation

Step 1

Preheat oven to 400 degrees. If using frozen pie crust defrost for 15 minutes. Prick bottom and side of pie crust with fork. Cover with parchment paper and gently add popcorn kernels on top of the parchment paper. This works like pie weights to keep the crust from bubbling. Bake for 9 minutes.
Lower oven to 350 degrees,
Remove from oven and allow to cool for 15 minutes. Add peaches to the piecrust. In small bowl whisk together sugar, 1/4 cup flour and salt. Whisk in sour cream, eggs and vanilla. Pour over the peaches.
In small bowl combine brown sugar, 1/2 cup flour, oats and cinnamon. Using pastry knife cut in butter until mixture is crumbly. Spoon over pie.
Bake for one hour. Allow pie to sit for several hours or chill in the fridge overnight.