Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 1/2 teaspoon salt

  3. 1/2 cup cold butter FILLING:

  4. 4 cups unsweetened sliced peaches (about 6 medium)

  5. 1 cup sugar, divided

  6. 2 tablespoons all-purpose flour

  7. 1 egg

  8. 1/2 teaspoon vanilla extract

  9. 1/4 teaspoon salt

  10. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream TOPPING:

  11. 1/3 cup sugar

  12. 1/3 cup all-purpose flour

  13. 1 teaspoon ground cinnamon

  14. 1/4 cup cold butter

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine flour and salt; cut in butter until crumbly. Press into a 9-in. pie plate. For filling, place peaches in a large bowl; sprinkle with 1/4 cup sugar and toss gently to coat. In another small bowl, combine the flour, egg, vanilla, salt and remaining sugar; fold in sour cream. Stir into peaches. Pour into crust. Bake at 400° for 15 minutes. Reduce heat to 350° bake for 20 minutes. Increase heat to 450°. For topping, in a small bowl, combine the sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over top of pie. Bake 15 minutes longer or until topping is browned. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.


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