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

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.