Sour Cream Peach Pie

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.


Before:

 

After:  

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