Country-Style Fresh Peach Pie

Kathryn Nutt, Lillie School

  • Pastry for double crust
  • 4 cup fresh peach slices (7-8 medium peaches)
  • 1 cup sugar
  • 5 Tbsp. all-purpose flour
  • 1/8 tsp salt
  • 1/2 cup commercial sour cream
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Spread peaches in a pastry lined 9 inch pie plate. Combine sugar (save 2 tablespoons for topping), flour, salt and sour cream. Spread over peaches. Cover with top crust; seal and flute edge. Cut slits for escape of steam. Combine remaining 2 tablespoons of sugar, cinnamon and nutmeg; sprinkle over top crust. Bake at 400° about 40 minutes, until pie is desired browness and peaches are tender.





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