Sour Cream Peach Pie
Sour cream pies are easily becoming my favorite pies. You can use a sour cream filling with most fruits and they're very delicious. I've made this pie before, but wanted to give it another try after that blueberry sour cream pie I recently baked. It came out well, but I didn't use enough sugar in the sour cream mixture. The bread crumb crust is also one of my favorites. Simple, and adds that slight crunch factor. Never underestimate the power of the crunch factor.
Grab your ingredients.
In a bowl mix together your sour cream and sugar.
Add your flour.
Add your almond extract.
Mix everything together until smooth. Preaheat oven to 425°F.
Start layering your peaches of sour cream. Start with a layer of peaches,
and end with a layer of sour cream. Place in the oven and bake for 20 minutes.
While your pie is in the oven prepare your crumb crust.
Add your sugar. I meant to use brown sugar, but forgot.
Add your melted butter to your crumbs and mix together. Break up any larger crumbs with your fingers.
Reduce the temperature to 375°F, sprinkle your crumbs over your pie, and bake for an additional 40-45 minutes.
Remove from oven allow to cool and enjoy. It came out really good, but I think I needed to mix in a little more sugar to the sour cream mix.
