Finally finished eating, canning, making jam and basically using up all the peaches I grabbed from mom's tree. Fresh peaches are the best!!!

We tried a new pie. Here is a link to the recipe and the recipe is also pasted below. I was trying to recreate a pie I ate when I worked at epek (Dixon peach pie). So amazing and I still crave it. I wish they had not gone out of business. If anyone ever can find a recipe for that pie... you gotta get it to me.

This pie was really good and I'll make it many times over - but not the same as the Dixon peach pie.

  • 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
  • Crumb Topping
  • 1/2 Cup Sugar
  • 1/2 Cup All Purpose Flour
  • 1/4 Cup Cold Cubed Butter
  1. Preheat oven to 350.
  2. Start by placing the sliced peaches into your unbaked pie shell.
  3. In a small bowl sift together the flour, sugar, cinnamon, and salt.
  4. In a separate bowl beat together the eggs, sour cream and extract.
  5. Pour half of the dry ingredients into the cream mixture. Mix well.
  6. Add in the remaining dry ingredients and beat well again. Now pour cream filling over top of the peaches.
  7. Crumb Topping
  8. 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.
  9. Place onto the center rack of your preheated oven, bake for 1 hour. Let pie cool completely before serving.