Sour Cream Peach Pie

When I was in high school I joined one of the "cookbooks of the month" club.  Yes, I know, rather nerdy. Upon signing up you got something like 6 books for $1.  One of the books I got was this Farm Journal Pie cookbook.  It's been my go-to pie resource ever since.  My pie dough recipe is in  here.  Whenever I need a basic pie recipe, this is the book I turn to.

My Mom & I have probably been making this peach pie for over 35 years now.  It is my Hubber's favorite peach pie recipe. When he told me the other day that I hadn't made it in a while (peaches are only in season once a year, dear!) I took the hint and baked him one. I will confess that I enjoy this pie, too.  As it cooks, the sour cream-flour mixture becomes a creamy filling. It's like eating peaches and cream!

The peaches at the Farmers Market are so nice right now!

I always have a container of cinnamon sugar in my cupboards, it has so many uses, including sprinkling on top of pies!

 

 

 Sour Cream Peach Pie

 

Pastry for 2-crust pie

4 cups sliced, peeled peaches

1 cup sugar

5 tablespoons flour

1/8 teaspoon salt

1/2 cup sour cream

1/4 teaspoon cinnamon*

1/4 teaspoon nutmeg*

 

Spread peaches in pastry-lined 9" pie pan.  In a bowl, combine sugar (reserving 2 tablespoons)*, flour, salt and sour cream.  Spread over peaches.  Add top crust, flute edges and cut vents.

 

Mix remaining 2 tablespoons sugar, cinnamon and nutmeg.  Sprinkle over top. *

 

Bake in 400 degree oven, about 40 minutes or until peaches are tender and crust is browned.

 

* I keep a container of cinnamon sugar in my cupboard at all times, this is what I used for the top crust.