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.