SOUR CREAM PEACH CRUMBLE PIE

Sour Cream Peach Crumble Pie image

This pie is super rich with a crumb topping and lattice crust. You can use fresh or canned peaches and it comes out great!

Provided by Pat Turner

Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 392 calories, Carbohydrate 48.2 g, Cholesterol 19.3 mg, Fat 20.7 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 8.3 g, Sodium 209 mg, Sugar 23.5 g