Heres another fresh peach pie recipe from
American Profile Hometown Recipes, submitted by Shelley Stoltenberg, Spearfish, S.D.
By: Brenda Sparks
2 1/2 cups fresh peaches, sliced
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup sour cream
3/4 cup sugar
2 tablespoons all-purpose flour
Preheat oven to 375 degrees. Peel and slice peaches.
Mix peaches, egg, salt, vanilla, sour cream, sugar and flour together. Pour into an unbaked 9 inch pie shell. Bake for about 30 minutes, until pie is slightly brown.
While this bakes, prepare the topping.
1/2 cup butter
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
Mix butter, sugar, flour and cinnamon with a pastry cutter, until pieces are the size of small peas.
Sprinkle topping evenly over pie, and bake an additional 15 minutes. Cool completely before serving.
Tip: Pie sets up best when refrigerated. Use chilled butter to ensure the crumb topping is the right consistency.
Until next week, heres some Food for thought: Wherefore, my beloved brethren, let every man be swift to hear, slow to speak, slow to wrath: For the wrath of man worketh not the righteousness of God.