Old Fashioned Sour Cream Peach Pie Recipe

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Servings: 1



  1. PASTRY - Combine & mix throoughly the flour, salt & sugar in large mixing bowl. Cut in one half of the shortening till the mix resembles coarse crumbs. Cut in the remaining shortening till the mix is the size of peas. Mix the lemon juice with the water. Sprinkle 1 TBSP of liquid over part of mix; toss gently and push to side of bowl. Repeat till all is moistened. Knead pastry lightly & quickly with fingertips till the pastry clears the bowl. Form pastry into 2 flat rounds & wrap securely in plastic. Refrigeratefor 20-30 min.
  2. Combine the sugar, flour, salt, cinnamon & nutmeg. Set aside. In a large mixing bowl stir together the Large eggs & lowfat sour cream. Stir in the sugar mix. Add in peaches & toss gently till the peaches are coated.
  3. On a flloured surface roll out one round of chilled pastry to a 13" diameter. Transfer to a 9" pie plate. Flute edges as desired. use remaining pastry round however desired. Place filling proportionately in pie shell. Cover edges with foil. Bake in preheated 375 degree oven for 20 min. Prepare topping.
  4. TOPPING - In a small mixing bowl, combine the flour & brown sugar. Cut in the butter till the mix is crumbly. Remove foil from pie. Sprinkle topping proportionately over top of pie. Return to oven and bake for 25-30 min or possibly till filling is set. Cold pie completely on a wire rack. Serve pie hot or possibly cover & chill.


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