Time is drawing near for in-season peaches. So don’t delay, head to the nearest peach orchard today, pick you up a peck of peaches, stop by the store get some sour cream and a deep dish pie shell…you should already have sugar and eggs on hand, and get to baking. Simple, easy, quick and super delicious!
Frozen deep dish pie shell-unbaked 6-8 peaches, peel, slice and layer in the unbaked pie shell Mix: 2 eggs 1 cup sugar 1 cup sour cream Put unbaked pie shell on baking sheet. Pour egg, sugar and sour cream mixture over peaches. Warning: it will probably run over so stop when it gets to that point.
Bake for 10-15 minutes at 450 then leaving the pie in the oven, reduce the heat to 350 and bake for another 35-40 minutes. The center will be jiggly but should set up slightly as it cools. If it seems too runny, just bake a couple more minutes. Also, check during the baking process and cover the crust edge if necessary to keep from over-browning. Good served hot or cold. Can sit out for about a day but if there is any left after that I would stick it in fridge.