Sinfully Rich Sour Cream Peach Pie


Summer fruit pies are so tasty and delicious for a family reunion or a simple summer dinner. Pies are really so easy to make always turning out so good-how could you not make a great pie with fruit fresh from the market! Just toss a few ingredients then fill a store bought or home made pie crust, bake and you are finished with a to die for mouth watering pie served warm or at room temperature with or with out ice cream.
Peaches which are so fresh in the market right now make wonderful pies. The pie I made today is a very richly sinful different version of a classic peach pie.  This peach pie is made with sour cream and topped with a crumb topping!

Pastry:
1 3/4 cup flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoons apple cider or water
1 egg beaten

Filling:
1 cup sour cream
1 cup sugar
4 tablespoon flour
1/4 teaspoon salt
1 egg
1 tablespoon Grand Marnier or 1 teaspoon vanilla
2 cups peaches, peeled and sliced

Topping:
1 cup brown sugar
2/3 cup flour
1/2 cup butter

Pastry:
Combine flour, sugar, cinnamon and salt in a large bowl. With a pastry blender cut in butter to consistency of coarse cornmeal. Sprinkle apple cider over top, one tablespoon at a time, mix to moisten pastry mixture evenly. Press dough into ball. Roll out on lightly floured surface into a 11 inch round. Fit pastry into a 9-inch pie plat. Turn extra edge into a rim and flute or crimp a raised edge. Just before placing peach fill in shell, brush pastry with beaten egg white.
Combine sour cream, sugar, flour, salt egg and vanilla. Add slice peaches stirring until well mixed. Pour into pastry lined pie plate. Bake at 400 F for 30 minutes. Mix brown sugar, flour and butter until well combined. When pie is finished baking remove from oven, cover with topping mixture. Return pie to oven, reduce oven temperature to 375 F and bake for additional 20 minutes.



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