Sour Cream Peach Pie

Corn, Peaches, Tomatoes..... These are the foods I think of and reach for during the summer months when local produce is at it's peak.  Purchase your vine-ripened peaches at your local farmer's market.

This peach pie is the perfect accompaniment to an outdoor BBQ dinner.  Don't let the sour cream throw you off.  It makes a creamy, delicious pie.

Ingredients:

• Pastry for 9-inch pie
• 1/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 cup commercial thick sour cream
• 5 cups peaches, peeled and quartered
• 1/4 cup brown sugar, lightly packed (optional)

Preparation:

Preheat oven to 450F.

Mix together flour, sugar, and sour cream until smooth. Arrange peaches in unbaked pie shell.  Pour sour cream mixture on top.

Bake 15 minutes at 450 degrees F, then lower heat to 350 degrees F and bake 25 to 30 minutes or until filling is set.

If desired, sprinkle brown sugar over hot pie and broil 1 to 2 minutes till sugar is melted.  Be careful not to burn the sugar as it burns quite easily. 

I've been making this pie for years.  I usually don't add the brown sugar on top as I don't feel that this pie needs anything extra.

Hint:
To easily peel peaches, fill a pot with water and bring to a low boil.  Turn down heat, add peaches and simmer gently for 2-3 minutes.  Plunge into cold water.  The peels should easily slide off.