Peach Sourcream pie as a thanks for reading!

Well thank you all for pitching in and getting this baby rolling! I am so new to this and if feels funny writing to cyberspace when I am used to writing emails and such... so thanks!

As far as food and baking goes...I really love this section... a great variety of pies and tarts.

Here is a photo of a sourcream peach pie where being winter and all, we used canned peaches and it turned out so yummy! Not too sweet but the peachy flavor came shining through.

For those of you students who sprung for the Professional Baker by Wayne Gisslen the recipe is in there and if either you are too lazy to pull out the book or don't own it I will publish it here:

Peach sourcream pie

For one 9" pie

Filling:

8 oz. sour cream

4 oz. sugar

1/2 oz. cornstarch

2 beaten eggs

1/2 teaspoon vanilla

1/8 teaspoon nutmeg

1 pound fresh or canned peaches

Mix the sugar and cornstarch together first.

Add the sourcream and mix, then add the eggs, vanilla and nutmeg.

Gently fold in the peaches and pour into and unbaked prepared crust.

Top with:

6 oz. streusel (recipe below)

(good to have in your freezer for topping on all types of baked goods)

4oz. butter

2 oz. white sugar

2 oz. brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

8 oz. All purpose flour

Mix all ingredients together until a crumbly mixture if formed.

Bake in a preheated 425 F oven for about 30 - 35 minutes or until firm and set.

Store in refrigerator but serve at room temp for best flavor.

Eat it up!!