By Sydney Mike on February 11, 2007
Photo by 2Bleu
Photo by 2Bleu
"For those who love pies AND sour cream, here's a nice variation, courtesy of a local newspaper clipping from years ago. Although this recipe calls for fresh peaches, it has been made at times with canned peaches, but needless to say, fresh peaches are the best! [NOTE: Edited on 8 Apr 2011 to include the pie shell in the ingredients, as per 2Bleu's review suggestion!]"
Serving Size: 1 (133 g)
Servings Per Recipe: 10
"A very tasty pie!! I used the recipe for the filling and added 1/2 teaspoon fresh grated nutmeg; I had 4 cups of fresh peaches. I did not make the topping as I wanted to serve the pie with whipped cream. It looks and tastes wonderful!!"
"Ither than using low-fat sour cream, and canned peaches made this as posted. A different dessert for us, though enjoyed, and enjoyed the filling. Made for Market Tag"
"Wow! What a fantastic custard like pie. The ease of prep and the wonderful flavor will not disappoint. I used 3 large peaches and added about 1/2 cup of rolled oats to the crumb topping. This was eaten up fast! (wish I had some vanilla ice cream for a la mode).... Yum, definite keeper!"
"This pie is so very good! I did use two cans of drained peaches instead of fresh. Did not think about the peaches being sweetened already and added the 3/4 cup sugar from the recipe. Next time I would rinse the peaches off or only add about 1/2 the amount of sugar. Rich and creamy filling, hint of sour cream, and wonderful peach topping with streusel! Thank you Syndey Mike for posting, will be making this pie again!"