Peach Cream Pie

 I'm *not* a pie lover.  I would choose almost any dessert option over pie, except for this one.  This pie tastes like summer to  me.  I love it the best of all the pies in the world.

The only way to make this pie is with fresh, almost overripe peaches.  I often sub low fat plain yogurt for half of the sour cream.

FILLING:        4 C fresh sliced peaches (6 med) 1 C sugar (divided)

                        2 T flour  -  1 egg  -  ¼ t. salt  -  ½ t vanilla  -  1 C sour cream

CRUST:           ½ C butter (1/4 lb.)  -  ½ tsp salt  -  1 ½ C flour

TOPPING:       1/3 C sugar  -  1/3 C flour  -  ¼ C butter  -  1 tsp cinnamon

CRUST:           Cut butter into flour & salt.  Press dough into 9” pie pan

FILLING:        Slice peaches into a bowl & sprinkle with 1/4C sugar.  Let stand.  Combine ¾ C sugar, flour, egg, salt & vanilla.  Fold in sour cream.  Stir into peaches & pour into crust.  Bake at 400 for 15 minutes.  Turn oven down to 350 and bake for another 20 minutes.

TOPPING:       Combine ingredients till crumbly.  When 20 minutes baking period at 350 is over, sprinkle topping over pie and bake for another 10 minutes at 400.

A few tips:

- don't forget to adjust the temperature.  I didn't do the last one tonight, but I blame the second Amaretto Sour.

- make this pie early in the day and chill it before serving.  This pie is best chilled.

The end results