Peach Sour Cream Pie

Recipe from Donna Kirtian, Kirkwood Farmers' Market Committee

Pie Filling:

1 9 inch baked pie crust
1 c. dairy sour cream
2 T. all purpose flour
3/4 c. granulated sugar
1 tsp. almond extract
1/4 tsp. salt
1 egg, lightly beaten
3 c. fresh peaches

Combine sour cream, sugar, almond extract, salt, and egg in mixing bowl. Whisk until batter is smooth. Stir in peaches. Spoon filling into pastry shell, smooth top with spatula. Bake pie on center shelf of preheated 400 degree oven for 25 minutes. Remove from the oven.

Topping:

4 T. flour
1 T. sugar
1/3 c. chopped pecans
1/4 c. cold unsalted butter

Combine flour, sugar, pecans, and butter in bowl; mix well cutting together with a fork. Sprinkle mixture over top of pie. Bake at 400 degrees until topping is lightly browned, about 10 minutes. Let pie to cool to room temperature.

You may mix combination of fresh peaches and blueberries to make 3 cups.