I confess, I'm not a huge pie lover....
I've never cared for double crust pies, unless they're smothered with ice cream.
I do enjoy cream type pies however, banana and chocolate being my favorite.
This Colorado Peach Cream Pie is a wonderful, wonderful way to use fresh peaches! I found the recipe years ago in a Farm Woman newsletter. (Actually, I think it was one of those letters trying to get you to subscribe to their magazine.) You can serve this warm or cold, I prefer it cold. (Probably from snitching leftovers out of the fridge the next day.) It does take a little time, but well worth it! Let me know what you think when you try it!
½ C. butter
1 ½ C. flour
½ tsp. salt
Cut butter into flour and salt. Press into a 9-inch pie plate.
4 C. fresh, sliced peaches
1 C. sugar, divided
2 T. flour
¼ tsp. salt
½ tsp. vanilla
1 C. sour cream
Slice peaches into a bowl; sprinkle with ¼ C. sugar. Let stand while preparing the rest of the filling. Combine ¾ C. sugar, flour, egg, salt, and vanilla. Fold in sour cream. Stir into peaches. Pour into crust. Bake at 400 degrees for 15 minutes and then lower the temperature to 350 and bake another 20 minutes. (Prepare topping while pie is baking)
1/3 C. sugar
1/3 C. flour
¼ C. butter
1 tsp. cinnamon
Combine until crumbly. When pie has baked the 20 minutes at 350, sprinkle the crumb topping over the pie and bake another 10 minutes at 400 degrees.
Cool slightly before serving. If you have any leftovers, be sure to refrigerate them!
Joy’s notes: I always end up with a bit of extra crust and filling that won’t fit well in a 9 inch plate. (I guess you could heap it, if you enjoy cleaning the oven) I keep a couple of little pie plates on hand and put the rest in those. I prefer this pie cold, so I bake it early enough to let it get good and cooled down. It is so fresh and delicious!