Peaches and Cream Pie by Southernplate

By srumbel

Believe me it is so hard to wait for it to cool, because the smell of this pie baking is DIVINE! It will be worth the wait I promise. I like to serve it up with some fresh sliced peaches and fresh whipped cream.
*This Pie also freezes really well for up to a month.

from southernplate.com

Ingredients

• 3 Cups Fresh Sliced Peaches
• 1 Cup Sugar
• 1/3 Cup All Purpose Flour
• 1/8 teaspoon Salt
• 2 Eggs
• 1/2 Cup Sour Cream
• 1/8 teaspoon Cinnamon
• 1/2 teaspoon Almond Extract
• 1- 9 "inch Unbaked Pie Shell
• Crumb Topping
• 1/2 Cup Sugar
• 1/2 Cup All Purpose Flour
• 1/4 Cup Cold Cubed Butter

Preparation

Step 1

1.Preheat oven to 350.
2.Start by placing the sliced peaches into your unbaked pie shell.
3.In a small bowl sift together the flour, sugar, cinnamon, and salt.
4.In a separate bowl beat together the eggs, sour cream and extract.
5.Pour half of the dry ingredients into the cream mixture. Mix well.
6.Add in the remaining dry ingredients and beat well again. Now pour cream filling over top of the peaches.
Crumb Topping
7.In a bowl sift together the flour and sugar. Then cut in the cold butter with a fork or pastry blender. You will want for the crumbs to be pea size that will come together if you pinch it between your fingers. Sprinkle evenly over entire pie.
8.Place onto the center rack of your preheated oven, bake for 1 hour. Let pie cool completely before serving.