Creamy Peach Pie

Instructions

1. Preheat oven to 350°F.
2. Line the bottom and sides of a 9 inch pie plate with a pie crust.
3. In a large bowl, combine 1 cup of sugar with ⅓ cup of flour, and salt. Whisk to combine.
4. Add beaten eggs, sour cream and peach extract, whisk until well combined.
5. Add the peaches to the bowl, using a spatula, gently stir to combine, careful not to crush the peaches.
6. Transfer the filling to the prepared crust. Distribute evenly.
7. In a medium bowl, combine both white and brown sugar, cinnamon and ¾ cups flour. Stir to combine.
8. Add the butter, using a fork or pastry cutter combine the mixture until it resembles coarse crumbs.
9. Sprinkle the streusel over the creamy peach layer.
10. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. If the crust starts to brown more than you prefer, place foil over the crust and continue baking.
11. Remove from oven and place pie to cool on a wire rack.
12. After completely cooled, refrigerate for at least 3 hours for the custard to settle.
13. Serve with vanilla ice cream and garnish with fresh mint leaves.