Categories: Dessert, Peaches, Pie
Ingredients
- 1 (9 1/2 inch) basic flaky single deep dish pie shells
- Filling:
- 1 cup sour cream (full-fat)
- 1 cup sugar
- 3 large egg yolks
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large ripe fresh peaches, peeled, pitted, and thickly sliced
- Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cold unsalted butter, cut into 1/4-inch pieces
Directions
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Place prepared unbaked pie shell in the freezer for 15 minutes; preheat oven to 425°.
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In a large mixing bowl, whisk the sour cream, sugar, egg yolks, flour, and vanilla together until smooth; set aside.
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Arrange peach slices in the chilled pie shell in tight, stacked concentric circles; you don’t have to make it look perfect, just relatively neat.
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Slowly and evenly pour the sour cream mixtgure over the peaches.
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Gently shake the pan to help the mixture settle between the peaches.
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Place the pie on the center oven rack; bake for 30 minutes.
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Meanwhile, to make the streusel topping: combine the flour, sugar, and butter in a mixing bowl; toss to blend.
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Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
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Remove pie from oven and lower oven temperature to 400°.
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Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.
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Tamp it down very gently.
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Return pie to oven, placing it so the part that faced teh back of the oven now faces forward.
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Continue to bake for about 25 minutes or until the topping is golden brown—may tent loosely with aluminum foil during the last 10 minutes to prevent overbrowning.
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Transfer pie to a wire rack; let cool at least 2 hours; once cooled to room temperature, cover loosely with foil and refrigerate before serving.