Sour Cream Peach Crumble Pie recipe
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Ingredients
- 1 (14.1 ounce) package refrigerated dough for a double-crust pie, defrosted 5 medium (blank)s fresh peaches - peeled, pitted, and sliced 1 cup sour cream ¾ cup white sugar ⅓ cup all-purpose flour ½ teaspoon vanilla extract ¼ teaspoon ground nutmeg 6 tablespoons all-purpose flour ¼ cup brown sugar ¼ teaspoon ground cinnamon 3 tablespoons unsalted butter, cut into pieces
Nutrition Info
- 392 caloriescarbohydrate: 48.2 gcholesterol: 19.3 mgfat: 20.7 gfiber: 1.6 gprotein: 4 gsaturatedFat: 8.3 gservingSize: -sodium: 209 mgsugar: 23.5 gtransFat: : -unsaturatedFat: : -
Directions Sour Cream Peach Crumble Pie
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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.
Combine peaches, sour cream, sugar, flour, vanilla extract, and nutmeg for pie in a bowl, toss to combine. Pour into the pie crust.
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.
Weave reserved crust strips into a lattice and place on top of crumb topping. Cover crust edges with aluminum foil.
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.