Fresh Peach Pie
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- 4 c
- peeled, pitted, and sliced fresh peaches
- 1 c
- 1/4 c
- 3 Tbsp
- a 9-inch graham cracker or baked pastry pie shell
- 1 c
- sour cream
- 1 Tbsp
- 1 tsp
- vanilla extract
- a generous grating of fresh nutmeg
1Combine half the peaches with the sugar, water, and cornstarch in a saucepan and bring to a boil over moderate heat.
2Simmer until the mixture has thickened and the peaches are tender, about 20 minutes.
3Mash the peaches with a wooden spoon to form a coarse puree.
4Place the remaining peaches in the pie shell and pour the pureed peach mixture over them.
5Combine the sour cream, sugar, and vanilla, stirring to mix thoroughly. Pour over the peaches, top with the nutmeg, and bake in a preheated 350F (180C) oven for 10 minutes.
6Allow to cool to room temperature and refrigerate until chilled, at least 2 hours.