Creamy sour cream peach pie with juicy peaches baked in a vanilla custard filling and topped with buttery cinnamon crumble.

Scale

1 unbaked 9-inch pie crust

4 cups sliced peaches

1 cup sour cream

3/4 cup sugar

2 tablespoons flour

1 egg

1 teaspoon vanilla

1/2 teaspoon cinnamon

Pinch of salt

1/2 cup flour

1/3 cup brown sugar

1/4 cup cold butter

1/4 teaspoon cinnamon

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1. Fill pie crust with peaches.

2. Mix sour cream custard filling.

3. Pour filling over peaches.

4. Prepare crumb topping.

5. Bake until golden and set.

6. Cool before serving.

Use ripe peaches for best flavor.

Cool fully before slicing.

Store refrigerated.

Serve chilled or slightly warm.