I’m excited to have a friend guest post today on SouthernPlate! I know y’all will enjoy this Peaches and Cream Pie as well as getting to know Lark of Lark’s Country Heart and I hope you’ll visit her blog soon for more yummy recipes! ~Christy
Now let me share a little bit about myself.
My name is Lark, yup just like the bird. (ha, ha.) I just celebrated my 16th Wedding Anniversary. We were blessed with one child, our daughter Jessica who just turned 14 yrs. old and in now going to be a Freshman in High School. ~ YIKES!
I grew up the 5th child out of 7 in a small town in Southern Nevada. I couldn’t wait to get out of that little town….Back then I remember saying “there is nothing to do in a small town.” Or “I can’t wait to move somewhere else…somewhere where there is a Mall!” Well guess what? I now am married and raising our Daughter in a SMALL TOWN in Southern Nevada! It isn’t the same town I grew up in, however it is only an hour drive away.
I have always enjoyed cooking and baking. I find that creating a recipe of my own is so stress relieving. I started blogging as a way of typing up all my recipes for future generations to have. So I could get them organized and in one place. Almost 4 years later the Lark’s Country Heart blog has grown so much. I am thankful that I am still loving every minute of it.
I do have other hobbies that help keep me sane. I love to run marathons, craft, read, travel and of course shop! I try to “pay it forward” as often as I can. I have a soft spot for helping to find a CURE for ALL Types of Cancer. I am so grateful for the Freedom, Faith, Family & Friends I have. I am forever grateful to include Christy in this list.
My mantra at this moment in life is:
“BE the change you want to see in the world!”
Now, lets get baking.:)
Nothing says summer more than all the fresh fruit available. I can not stop buying it. For I know that very soon all the fruit will be gone. Well at least the fresh picked anyway. Yes I know you can get fruit year around, however I really believe it doesn’t taste the same. Peaches are one of those fruits that I only eat fresh during the summer months. That being said I go a little over board…lol.
That is how this pie came to be. I had to find a way of using up some of the “older” peaches I had sitting in the fridge. I was NOT going to toss them out!
Begin by placing sliced peaches into unbaked shell.
In a small bowl sift together the flour, sugar, cinnamon, and salt.
In a separate bowl beat together the eggs, sour cream, and extract.
Pour half of the dry ingredients into the cream mixture.
Add in the remaining dry ingredients and beat well again. Now pour cream filling over top of the peaches.
In a bowl sift together the flour and sugar. Then cut in the cold butter with a fork or pastry blender. You will want for the crumbs to be pea size that will come together if you pinch it between your fingers.
Sprinkle evenly over entire pie.
Place onto the center rack of your pre-heated oven, bake for 1 hour.
Let pie cool completely before serving.
Believe me it is so hard to wait for it to cool, because the smell of this pie baking is DIVINE! It will be worth the wait I promise. I like to serve it up with some fresh sliced peaches and fresh whipped cream.
*This Pie also freezes really well for up to a month.
Now dive on in, ENJOY!
- 3 Cups Fresh Sliced Peaches
- 1 Cup Sugar
- 1/3 Cup All Purpose Flour
- 1/8 teaspoon Salt
- 2 Eggs
- 1/2 Cup Sour Cream
- 1/8 teaspoon Cinnamon
- 1/2 teaspoon Almond Extract
- 1- 9 "inch Unbaked Pie Shell
- 1/2 Cup Sugar
- 1/2 Cup All Purpose Flour
- 1/4 Cup Cold Cubed Butter
- Preheat oven to 350.
- Start by placing the sliced peaches into your unbaked pie shell.
- In a small bowl sift together the flour, sugar, cinnamon, and salt.
- In a separate bowl beat together the eggs, sour cream and extract.
- Pour half of the dry ingredients into the cream mixture. Mix well.
- Add in the remaining dry ingredients and beat well again. Now pour cream filling over top of the peaches.
- In a bowl sift together the flour and sugar. Then cut in the cold butter with a fork or pastry blender. You will want for the crumbs to be pea size that will come together if you pinch it between your fingers. Sprinkle evenly over entire pie.
- Place onto the center rack of your preheated oven, bake for 1 hour. Let pie cool completely before serving.
“If you could only sense how important you are to the lives of those you meet;
how important you can be to the people you may never even dream of.
There is something of yourself that you leave at every meeting with another person.”
~ Fred RogersYum