Name: Sour Cream Peach Crumble Pie
Prep time: 35 min
Cook time: 35 min
Yield: 10
Ingredients: Refrigerated dough for a double-crust pie, defrosted - 1 (14.1 ounce) package; Fresh peaches - peeled, pitted, and sliced - 5; Sour cream - 1 cup; White sugar - ¾ cup; All-purpose flour - ⅓ cup; Vanilla extract - ½ teaspoon; Ground nutmeg - ¼ teaspoon; All-purpose flour - 6 tablespoons; Brown sugar - ¼ cup; Ground cinnamon - ¼ teaspoon; Unsalted butter, cut into pieces - 3 tablespoons

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Sour Cream Peach Crumble Pie

1. Refrigerated dough for a double-crust pie, defrosted - 1 (14.1 ounce) package

2. Fresh peaches - peeled, pitted, and sliced - 5

3. Sour cream - 1 cup

4. White sugar - ¾ cup

5. All-purpose flour - ⅓ cup

6. Vanilla extract - ½ teaspoon

7. Ground nutmeg - ¼ teaspoon

8. All-purpose flour - 6 tablespoons

9. Brown sugar - ¼ cup

10. Ground cinnamon - ¼ teaspoon

11. Unsalted butter, cut into pieces - 3 tablespoons

How to cook deliciously - Sour Cream Peach Crumble Pie

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

Unroll 1 pie crust and place in a 9-inch pie plate. Roll the second crust on a lightly floured surface to a 12-inch circle and cut into even strips; set aside.

3. Stage

Combine peaches, sour cream, sugar, flour, vanilla extract, and nutmeg for pie in a bowl; toss to combine. Pour into the pie crust.

4. Stage

Combine flour, brown sugar, and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender or 2 knives until crumbly. Sprinkle over the peaches.

5. Stage

Weave reserved crust strips into a lattice and place on top of crumb topping. Cover crust edges with aluminum foil.

6. Stage

Bake in the preheated oven for 30 minutes. Remove foil and bake until filling is bubbly and crust is golden brown, about 10 minutes longer.