My general philosophy: If it’s not chocolate, it’s not worth the calories . . . EXCEPT when it comes to this peaches and cream pie. But as good as this pie is, it only makes an appearance once a year because I am a stickler about using fresh peaches. But by one appearance, I really mean I make it three to five times during August and September. Hmm, I probably should call it a seasonal favorite.
As the years pass, what I become less of a stickler about is the pie crust. Since Anna from My Life and Kids posted this recipe last year, I have been using it as my go-to crust. So easy. But you know what is even easier? Using Pillsbury Readymade Refrigerated Pie Crust. When I am pressed for time, I use it AND NO ONE EVER KNOWS THE DIFFERENCE. Maybe I just bake for non-discerning people, but I know I make this pie more often when I don’t have to hunt for my rolling pin.
Ingredients
9 inch pie crust, unbaked: My Life & Kids recipe or Pillsbury Readymade refrigerated crust
3 cups peeled, pitted and chopped peaches. (At least 6 to 7 large.)
3/4 cups granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1 egg beaten
2 egg whites beaten or 1/3 cup liquid egg whites beaten
1/2 cup nonfat sour cream
TOPPING:
1/3 cup granulated sugar
1/3 cup all-purpose flour
4 tablespoons butter, room temperature
Directions
Preheat oven to 350 degrees.
Roll out pie crust and press into a 9 inch pie plate.
Spoon peaches into the crust.
In a small bowl, combine 3/4 cup sugar, 1/3 cup flour and the salt.
Add egg, egg whites, and sour cream to the bowl, stirring until well blended.
Spoon mixture over peaches.
FOR THE TOPPING: In another small bowl, combine 1/3 cup sugar and 1/3 cup flour.
With pastry blender or two knives, cut in butter until mixture resembles coarse meal.
Sprinkle mixture evenly over pie.
Bake for about 1 hour, but start checking on it at 50 minutes. The crumb topping should just have a hint of golden brown.
INGREDIENTS
9 inch pie crust. Either use a Pillsbury ReadyMade refrigerated pie crust or the recipe from My Life and Kids.
3 cups peeled, pitted and chopped peaches. (At least 6 to 7 large.)
3/4 cups granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1 egg beaten
2 egg whites beaten or 1/3 cup liquid egg whites beaten
1/2 cup nonfat sour cream
1/3 cup granulated sugar
1/3 cup all-purpose flour
4 tablespoons butter, room temperature
DIRECTIONS
Preheat oven to 350 degrees.
Roll out pie crust and press into a 9 inch pie plate.
Spoon peaches into the crust.
In a small bowl, combine 3/4 cup sugar, 1/3 cup flour and the salt.
Add egg, egg whites, and sour cream to the bowl, stirring until well blended.
Spoon mixture over peaches.
In another small bowl, combine 1/3 cup sugar and 1/3 cup flour.
With pastry blender or two knives, cut in butter until mixture resembles coarse meal.
Sprinkle mixture evenly over pie.
Bake for about 1 hour, but start checking on it at 50 minutes. The crumb topping should just have a hint of golden brown.
Notes
Best served warm. Ice cream or whipped cream is a nice addition.
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