I changed out the strawberries for peaches and the sour cream for greek yogurt. I had the yogurt for another recipe but figured it would be a good substitute for the sour cream. It made a great dessert for my Mother's Day dinner (yes, I'm blogging about this the night before a reveal). Everyone enjoyed it and I'm definitely going make it again, but stick with the original recipe and see how it comes out.
1 1/2 cup flour
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
20 oz can of peach pie filling
1/2 cup plain Greek yogurt
1/4 cup sugar
1 Tbsp flour
1/2 tsp vanilla
Preheat oven to 375 degrees. Line a 8x8 baking pan with parchment paper and spray with non-stick cooking spray.
In a medium bowl, combine the flour, brown sugar, baking soda, baking powder and salt until well mixed. Pour the melted and cooled butter into the dry mixture to create the crust. The dough will be crumbly. Firmly press 3/4 of the crust into the bottom of the baking pan. Set aside.
In another bowl, combine the yogurt, sugar, flour, egg and vanilla. Pour the mixture over the crust and spread evenly. Spoon the pie filling over the yogurt layer and swirl slightly to mix the yogurt and pie filling.
Sprinkle the remaining crust on the top. Bake for 25 to 30 minutes or until the top is golden brown. Allow to cool for 10 minutes a wire rack and then transfer to the refrigerator to cool completely. Cut into pieces and serve. Keep leftovers in the refrigerator for up to 3 days...though I'm not sure they'll last that long!