Recipe by Kathy in Dearborn
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.
Top Review by chazmom97
I made this pie two weekends in a row. The first time was good, but runny. I determine that it was either because I used the light sour cream we were warned against or I didn't cook it quite long enough. This second time was much better. I used the same low-fat sour cream, but I added a little extra flour to thicken it up and that did the trick. Great recipe. I've already gotten compliments on it and requests for more. I used fresh, in season peaches, as well as the Betty Crocker pie crust recipe. I've always used that one. I also did the tight lattice top finish, and it was gorgeous. Check out my posted picture.
- 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 See How It's Made
- 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.