Press the peaches in around the top of the pie. Remove the pie from the oven, and cover with the crumb topping.

Then, make the peach topping: Whisk together the sugar, cinnamon, and flour.

Cut in the cold butter until pea-sized crumbs form. While that bakes, make the crumb topping: whisk together the brown sugar, flour and cinnamon. Fold in the peaches. Pour into the prepared pie crust. Stir in the sour cream and vanilla until well combined. Using a spoon, stir in the flour, salt, sugar, nutmeg, and cinnamon. Using a hand mixer or stand mixer, whip the egg yolks until light in color. Preheat the oven to 400 degrees and prepare your pie dough in the pan. Really, guys, go grab some peaches and make this – you need a slice in your life!ġ unbaked pie crust – store bought or 1 minute pie dough The fresh peaches pair wonderfully with the creamy sour cream base and the crunch of the brown sugar topping. And since it’s served cold, it’s really perfect for a hot summer day. This is actually a recipe that I made a few years back and regretted not photographing for the blog – it’s delicious. I’m starting the week off with this gorgeous peach pie.

It’s sure to be great inspiration for you and me! With the mid-summer move this year, we never got our garden going, so we’ve been relying heavily on our CSA farm all summer – and we’ve been eating well! I can’t wait to show off what I’ve been making to use our farm share ingredients, and I’m excited to be linking up with other blogger friends all week – you can check out today’s batch of recipes below. Today I’m kicking off Farmer’s Market Week and I couldn’t be more excited!

Sour cream peach pie with crumb topping