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Peaches and Cream Pie

  • Author: Meagan


We ate the entire pie.  In one sitting.  Found in, ‘The Complete Canadian Living Baking Book’, my only issue is the slicing…as in, it was almost impossible.  I’ll have to ponder how to remedy the moisture levels, but the pie itself was divine – enjoy!



Enough pastry for a single crust – I used Brown Sugar Pastry – roll out as you would, trim to fit into a large 9-inch pie dish with a 1/2-inch overhang and flute the edges


1/2 c. sugar AND 1/4 c. flour

3/4 c. sour cream (or plain Greek yogurt) AND 1/4 t. almond extract

~ 5 c. thickly sliced peeled peaches (about 5 large or 8 small)


1/2 c. EACH flour AND packed brown sugar

1/4 c. cold butter, cubed

100 g (~ 1/2 cup) slivered almonds


Preheat the oven to 425 and have your pie shell ready.

To make the filling – whisk together the sugar and flour in a large bowl, then add in the sour cream and almond extract and whisk until well combined.  Add the peaches, stir well, and then scrape all of this goodness into your prepared pie shell.

To make the topping – whisk together the flour and brown sugar in a medium bowl and then use a pastry cutter to work in the butter until the mix is crumbly.  Stir in the almonds and then evenly sprinkle and spread the topping over the peach filling.

Bake for 15 minutes at 425 then reduce the heat to 350 and bake another 30 to 40 minutes.  Keep an eye on it as it may begin to brown quickly in spots, but a piece of foil will sort that out.  You want the topping a beautiful brown, the filling bubbling and the crust baked to a deep golden color.  Allow the pie to come to room temperature before attempting to slice it, but do remember that no one will care what their piece looks like!



From Meagan's Kitchen

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