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Sour Cream Peach Pie
Ingredients:
Pastry for 2-crust pie
4 c. sliced peaches
1 c. sugar
5 Tbs. flour 1/8 tsp. salt
1/2 c. sour cream
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Pastry for 2-crust pie
4 c. sliced peaches
1 c. sugar
5 Tbs. flour 1/8 tsp. salt
1/2 c. sour cream
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Directions:
Spread peaches in pastry-lined 9" pie pan. Combine sugar (reserving 2 Tbs.), flour, salt and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents. Mix remaining 2 Tbs. sugar, cinnamon and nutmeg. Sprinkle over top. bake in hot oven (400) about 40 minutes or until peaches are tender and crust is browned.
Makes 6-8 Servings
Spread peaches in pastry-lined 9" pie pan. Combine sugar (reserving 2 Tbs.), flour, salt and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents. Mix remaining 2 Tbs. sugar, cinnamon and nutmeg. Sprinkle over top. bake in hot oven (400) about 40 minutes or until peaches are tender and crust is browned.
Makes 6-8 Servings
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