Ingredients
1pie crust,9-inch
1cupwhite sugar
⅓cupall purpose flour
pinchsalt
2eggs,beaten
1cupsour cream
½tsppeach extract
45ozpeaches,3 cans, sliced, in juice or light syrup, drained
½cupwhite sugar
½cupbrown sugar
¾cupsall purpose flour
1tspcinnamon
¼cupbutter,cold, cubed
mint leaves,optional, for garnish
Preparation
Preheat the oven to 350 degrees F.
Line the bottom and sides of a 9-inch pie plate with a pie crust.
In a large bowl, combine 1 cup of sugar with ⅓ cup of flour, and salt. Whisk to combine.
Add the beaten eggs, sour cream, and peach extract. Whisk until well combined.
Add the peaches to the bowl. Using a spatula, gently stir to combine, careful not to crush the peaches.
Transfer the filling to the prepared crust, and distribute evenly.
In a medium bowl, combine both ½ cup of white and brown sugar, cinnamon, and ¾ cups of flour. Stir to combine.
Add the butter. Using a fork or pastry cutter, combine the mixture until it resembles coarse crumbs.
Sprinkle the streusel over the creamy peach layer.
Bake in the oven for 50 to 55 minutes, or until lightly browned.
Remove from the oven, then place the pie to cool on a wire rack.
After being completely cooled, refrigerate for at least 3 hours for the custard to settle.
Serve with vanilla ice cream and garnish with fresh mint leaves, and enjoy!
