Colorado Peach Cream Pie

By -


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!  

-->
Colorado Peach Cream Pie

Crust:
½ C. butter
1 ½ C. flour
½ tsp. salt
Cut butter into flour and salt.  Press into a 9-inch pie plate.

Filling:
4 C. fresh, sliced peaches
1 C. sugar, divided
2 T. flour
1 egg
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)

Topping:
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! 

Comments

  1. AudraSeptember 13, 2009 at 1:31 PM

    Oh man, oh man!! I looove this pie!!

    ReplyDelete
  2. AnonymousAugust 24, 2013 at 5:39 PM

    I had this pie as a teenager in the '60's and what a surprise to find it once again. It is cooking away in the oven:) I know that my aunt found it in a farm magazine . . .

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fr...
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoon...
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down...
Read more