Peach Pie: Perfect for Peach Season

Fillings:

4 cups of FRESH sliced peaches (750 ml.)

1 cup of sugar, divided (250 ml.)

2 tablespoons flour (25 ml)

1 egg

¼ teaspoon salt (1 ml)

½ teaspoon vanilla (2 ml)

1 cup of sour cream (250 ml)

Crust:

½ cup butter (125 ml)

½ teaspoon of salt (2 ml)

1 ½ cups of flour (375 ml)

Topping:

1/3 cup sugar (75 ml)

¼ cup of butter (50 ml)

1/3 cup of flour (75 ml)

1 teaspoon of cinnamon (5ml)

Directions

Crust:

1. Cut butter into flour and salt.

2. Press dough into 9 inch (23 cm) pie pan.

Filling:

1. Slice fresh peaches into a bowl

2. Sprinkle with ¼ cup (50 ml) of sugar.

3. Let stand while preparing the rest of the filling

4. Combine ¾ cup (175 ml) sugar, also the flour, egg, salt and vanilla.

5. Fold in the sour cream.

6. Stir this into the peaches

7. Pour into crust.

Baking:

******NOTE: This pie is baked at two different temperatures*****

1. First......set your oven at 400 degrees F

2. Bake the pie at this temperature for 15 minutes.

3. Then set the oven at 350 degrees F

4. Then bake it 20 minutes at 350 F degrees

5. Prepare topping and sprinkle evenly on top of filling (around the outside

2- 3 inches of the pie...leaving middle without topping)

6. Return to 400 F oven for 10 minutes of final baking