Ellen’s Famous Peaches and Cream Pie

My general philosophy: If it’s not chocolate, it’s not worth the calories . . . EXCEPT when it comes to this peaches and cream pie. But as good as this pie is, it only makes an appearance once a year because I am a stickler about using fresh peaches. But by one appearance, I really mean I make it three to five times during August and September. Hmm, I probably should call it a seasonal favorite.

As the years pass, what I become less of a stickler about is the pie crust. Since Anna from My Life and Kids posted this recipe last year, I have been using it as my go-to crust. So easy. But you know what is even easier? Using Pillsbury Readymade Refrigerated Pie Crust. When I am pressed for time, I use it AND NO ONE EVER KNOWS THE DIFFERENCE. Maybe I just bake for non-discerning people, but I know I make this pie more often when I don’t have to hunt for my rolling pin.

Ellen's Famous Peaches and Cream Pie - So good you'll pass over chocolate for it! -- Sisterhood of the Sensible Moms

Ingredients

9 inch pie crust, unbaked: My Life & Kids recipe or Pillsbury Readymade refrigerated crust
3 cups peeled, pitted and chopped peaches. (At least 6 to 7 large.)
3/4 cups granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1 egg beaten
2 egg whites beaten or 1/3 cup liquid egg whites beaten
1/2 cup nonfat sour cream

TOPPING:
1/3 cup granulated sugar
1/3 cup all-purpose flour
4 tablespoons butter, room temperature

Directions

Preheat oven to 350 degrees.
Roll out pie crust and press into a 9 inch pie plate.
Spoon peaches into the crust.
In a small bowl, combine 3/4 cup sugar, 1/3 cup flour and the salt.
Add egg, egg whites, and sour cream to the bowl, stirring until well blended.
Spoon mixture over peaches.

FOR THE TOPPING: In another small bowl, combine 1/3 cup sugar and 1/3 cup flour.
With pastry blender or two knives, cut in butter until mixture resembles coarse meal.
Sprinkle mixture evenly over pie.
Bake for about 1 hour, but start checking on it at 50 minutes. The crumb topping should just have a hint of golden brown.

Ellen’s Famous Peaches and Cream Pie

Ellen’s Famous Peaches and Cream Pie

INGREDIENTS

9 inch pie crust. Either use a Pillsbury ReadyMade refrigerated pie crust or the recipe from My Life and Kids.

3 cups peeled, pitted and chopped peaches. (At least 6 to 7 large.)

3/4 cups granulated sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

1 egg beaten

2 egg whites beaten or 1/3 cup liquid egg whites beaten

1/2 cup nonfat sour cream

Topping:

1/3 cup granulated sugar

1/3 cup all-purpose flour

4 tablespoons butter, room temperature

DIRECTIONS

Preheat oven to 350 degrees.

Roll out pie crust and press into a 9 inch pie plate.

Spoon peaches into the crust.

In a small bowl, combine 3/4 cup sugar, 1/3 cup flour and the salt.

Add egg, egg whites, and sour cream to the bowl, stirring until well blended.

Spoon mixture over peaches.

For the Topping:

In another small bowl, combine 1/3 cup sugar and 1/3 cup flour.

With pastry blender or two knives, cut in butter until mixture resembles coarse meal.

Sprinkle mixture evenly over pie.

Bake for about 1 hour, but start checking on it at 50 minutes. The crumb topping should just have a hint of golden brown.

Notes

Best served warm. Ice cream or whipped cream is a nice addition.

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Ellen's Famous Peaches and Cream Pie - Sisterhood of the Sensible Moms - So yummy warm!

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