Elmira Sour Cream Peach Pie
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for 9 inch pie |
* |
| ⅓ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | cup |
sour cream
commercial thick |
|
| 5 | cups |
peaches
quartered, peeled |
*
|
| ¼ | cup |
brown sugar
lightly packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for 9 inch pie |
* |
| 79 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 237 | ml |
sour cream
commercial thick |
|
| 1.2 | l |
peaches
quartered, peeled |
*
|
| 59 | ml |
brown sugar
lightly packed |
*
|
Directions
Preheat oven to 450F.
Line 9" pie plate with pastry. Trim and flute edges; do NOT prick pastry.
With rotary beater, beat flour, sugar and sour cream (use commercial sour cream from store).
Arrange flat edge of peach quarters on pastry in concentric circles.
Pour sour cream on top.
Bake 15 minutes at 450F, then lower heat to 350℉ (180℃) and bake 25 to 30 minutes or until filling is set.
Sprinkle brown sugar over hot pie.
Broil 1 to 2 minutes until sugar is melted.
Serve warm.
