Lucy & Ethel. Oprah & Gayle. Laverne & Shirley. Rachel & Monica. Peaches & Pie. Besties for life.

You’ll soon know, peach pie is my favorite. This week’s peach pie is an adaptation of {week 7}’s Blueberry & Cream Pie. When I was adjusting this pie for peaches, I first used canned peaches but they were a little too soft for my preferences. I’ve found that frozen peaches work splendidly in most pies and the peaches hold their shape really nicely, and bonus, they make whipping up a peach pie all the more easy!

Peaches and Cream Pie {Week 10}
1 c. (8 oz) sour cream
¾ cup sugar
1 egg
2 tbs flour
1 tsp vanilla
¼ tsp salt
1 bag of frozen peaches
1 (9 inch) unbaked pie pastry

Streusel Topping:
½ c brown sugar
1/3 c flour
¼ c butter, softened

Preheat oven to 400 degrees.

In a large bowl, mix the sour cream, ¾ c sugar, egg, 2 tbs flour, vanilla and salt with a spoon until smooth. Gently fold the peaches (slightly thawed and patted dry with paper towel) into the sour cream mixture. Spoon the filling into the unbaked pie crust. Bake in the preheated oven for 25 minutes. While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture is crumbly. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake an additional 15-20 minutes or until filling is set and topping is brown. Make sure your crust doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking. Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

Adapted from : The Girl Who Ate Everything: Blueberry Custard Pie