Peaches and Cream Pie

This pie is amazing! We actually made it for Thanksgiving last year with frozen peaches and we all loved it.

Peaches and Cream Pie

3 c. fresh peeled and chopped or sliced peaches (or use frozen, mostly thawed and drained)

1 unbaked 9-inch deep dish pie pastry

1 c. sugar

1/3 c. flour

1/8 tsp. salt

2 eggs, beaten

1 tsp. vanilla

1/2 c. sour cream

Topping:

1/2 c. flour

1/2 c. sugar

1/4 c. cold butter

Preheat oven to 350. Place the peaches in the pie pastry.

In a medium bowl, whisk the sugar, flour and salt. Add eggs, vanilla and sour cream; blend well. Spoon mixture over the peaches.

In a separate bowl, combine the flour, sugar and butter until mixture resembles coarse crumbs. Sprinkle over the pie.

Place on a cookie sheet and bake for 60 minutes or until golden.

Refrigerate leftovers.

From Food.com