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Nutrition Facts
Serving Size 1 (153g) Recipe makes 8 servings
Calories 179
Calories from Fat 29		(16%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 44mg		1%
Potassium 188mg		5%
Total Carbohydrate 37.5g		12%
	Dietary Fiber 1.5g	5%
	Sugars 32.2g
Protein 1.7g		3%
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Sour Cream Peach Pie

Recipe #384164 | 1¼ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Kathy in Dearborn
Aug 4, 2009

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.

SERVES 8 (change servings and units)

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 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.

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Featured Reviews for This Recipe

From: Chef #284491

On Aug 29, 2009

I've never had sour cream peach pie before but made this the night before our annual church summer picnic and won first prize in the pie contest with it! It's fabulous.

1 person found this review helpful

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