Sour Cream Peach Pie

1 hrs

8 servings

5.0/5 (6 reviews)

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.

Ingredients

Instructions

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

Prep: 30 mins

Cook: 40 mins

Total: 1 hrs

Pie

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Amount Per Serving
Calories 172.9
% Daily Value*
Total Fat 3.1g		5%
Cholesterol 7.5mg		3%
Total Carbohydrate 36.6g		13%
	Dietary Fiber 1.4g	5%
	Sugars 31.9g
Protein 1.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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