Sour Cream Peach Pie

6
Annette Kisser

By
@GrandmAnnette

This is a recipe passed to me by my mother-in-law, Inez Kisser of Fargo, ND. As the youngest of eleven children she found her niche at age nine as the family pie baker. During threshing season this was one of the desserts served to the dozens of men and boys who came to help with the harvest. Peaches were in season and with no refrigeration the cream was sour. Since there is no top crust it’s a very easy pie. Enjoy.

Rating:
★★★★★ 16 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a wonderful legacy... and what a wonderful pie! Sweet and fruity, this is the perfect antidote to a steamy summer day (especially topped with a bit of whipped cream!)

Ingredients

5
peaches
1
refrigerated pie crusts
1 c
sugar
1/3 c
all purpose flour
1 tsp
salt
1 c
sour cream
1/4 c
milk

Step-By-Step

1Peel the peaches, cut into chunks and put into the unbaked pie crust.
2Mix your dry ingredients and sprinkle over the peaches.
3Combine the sour cream and milk. Pour over the fruit and dry mixture in your pie shell.
4Bake for 1 hour at 350 degrees. Cool and serve at room temperature.

About Sour Cream Peach Pie

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #peaches