INGREDIENTS
yield : 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
1/2 cup sour cream, NOT low fat or 1/2 cup no fat
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg, I use fresh ground
Directions for the Sour Cream Peach Pie
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
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
