Sour Cream Peach Pie

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.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

•  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

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.