Homemade Peaches & Cream Pie

Nothing says Summer more than

all the fresh fruit available.

I can not stop buying it.

For I know that very soon

 all the fruit will be gone.

Well at least the fresh picked

anyway. Yes I know you can get

fruit year around, however I really

believe it doesn't taste the same.

Peaches are one of those fruits

that I only eat fresh during the

Summer months. That being said

I go a little over board...lol.

That is how this Pie came to be.

I had to find a way of using up

some of the "older" peaches

I had  sitting in the fridge.

I was NOT going to toss them out!

Peaches and Cream Pie

3 Cup's Fresh Sliced Peaches

1 Cup Sugar

1/3 Cup All Purpose Flour

1/8 teaspoon Salt

2 Egg's

1/2 Cup Sour Cream

1/8 teaspoon Cinnamon

1/2 teaspoon Almond Extract

1~  9"inch Unbaked Pie Shell*

*I like to use my Cream Cheese Pie Crust

Crumb Topping~

1/2 Cup Sugar

1/2 Cup All Purpose Flour

1/4 Cup Butter~ cold/cubed

Preheat oven to  350

Start by placing the sliced peaches into

your unbaked pie shell.

In a small bowl sift together the

flour, sugar and salt.

In a separate bowl beat together the

egg's, sour cream and extract.

Pour half of the dry ingredients into

the cream mixture. Mix well.

Add in the remaining dry ingredients

and beat well again. Now pour cream

filling over top of the peaches.

*I like to place my pie on a cookie pan

to catch any overflow.

Now it's time to mix up the crumb

topping for this pie. In a bowl sift

together the flour and sugar. Then

cut in the cold butter with a fork or

pastry blender. You will want for the

crumbs to be pea size that

will come together if you pinch it

 between your finger's.

Sprinkle evenly over entire pie.

Place onto the center rack of your

preheated oven, bake for 1 hour.

Let pie cool completely

before serving.

Believe me it is so hard to wait

for it to cool, because the smell

of this pie baking is DIVINE!

It will be worth the wait I promise.

I like to serve it up with some

fresh sliced peaches and fresh

whipped cream.

*This Pie also freezes

really well for up to a month.

Now dive on in, ENJOY!

Lark

Creator/Author of Lark's Country Heart

*I have also shared this recipe over on

my sweet friend Christy Jordan's site~

Southern Plate