Ingredients
-
-
4
-
1
-
5
-
1/8
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
Sour Cream Peach Pie,This recipe is from Farm Journal’s Complete Pie Cookbook. I purchased the book in 1970 when I moved into my first apartment after college. In 1972 I made this for my husband and it quickly became his birthday dessert. I just made this pie for friends that came to visit from the State of Washington and they loved it too. Can be made with canned peaches BUT I only use fresh! I make the pie crust the day before and have it chilling in the refrigerator ready to be rolled out.,This will be my go-to recipe whenever I have fresh peaches. It was a huge hit with the family, and very easy to make. DELICIOUS!!! I don’t have a photo because it disappeared too quickly!,I made this just because I had fresh peaches. However, this is the best fruit pie I’ve EVER HAD! I made 2 one for my wife and kids, and 1 for my co-workers. My co-workers never got any! It was deemed “to good” and was delivered to my in laws. My father-in-law raised peaches for many years, and he loves them still. My wife thought he needed to see what they should have grown up to be! I didn’t use many spices, no nutmeg or cinnamon, and topped it with a lattice. I’m going to try it with cheese cake instead of sour cream, we’ll see.
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Steps
|
1
Done
|
Spread Peaches in Pastry-Lined 9" Pie Pan. Combine Sugar (reserving 2 Tablespoons), Flour, Salt, and Sour Cream. Spread Over Peaches. Adjust Top Crust and Flute Edges; Cut Vents. |
|
2
Done
|
Mix Remaining 2 Tablespoons Sugar, Cinnamon and Nutmeg. Sprinkle Over Top. |
|
3
Done
|
Bake in Hot Oven 400f About 40 Minutes or Until Peaches Are Tender and Crust Is Browned. |
