Sour Cream Peach Pie

Kathy in Dearborn's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• pastry dough , for 2-crust 9-inch pie
• 4 cups sliced peeled peaches (7 to 8 medium)
• 1 cup sugar
• 5 tablespoons flour
• 1⁄8; teaspoon salt
• ½ cup sour cream, NOT low fat or ½ cup no fat
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg , I use fresh ground

Directions:

1. 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. Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
3. Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.

Reviews

[ayhlara]

Pie was delicious, though I found the filling a little on the runny side, but I may just not have cooked it long enough. I did actually use low-fat sour cream, and it seemed fine (unless that's what made it too runny). I did a lattice crust because I was bored and wanted the extra challenge, but I wouldn't necessarily recomend it for this sort of pie.

[Chef #284491]

I've never had sour cream peach pie before but made this the night before our annual church summer picnic and won first prize in the pie contest with it! It's fabulous.