bonitabanshee
Member
Ingredients
1 can (16 ounces) sliced peaches, packed in juice, thoroughly drained (Comstock, if possible)
1 (9-inch) deep-dish pie shell, unbaked (frozen or homemade)
1/3 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon salt
1 cup dairy sour cream
1/2 teaspoon ground cinnamon
Arrange peaches in pie shell, reserving 1 slice for garnish, if desired.
In a medium bowl, whisk flour, 1/2 cup sugar, salt and sour cream. Spoon mixture over peaches.
Combine cinnamon and remaining sugar and sprinkle over top.
Bake in preheated 350-degree oven 30 to 40 minutes, until crust is lightly browned.
If desired, cut reserved peach slice into thin wedges for garnish. Makes one pie.
This is actually from his wife, Brenda Schwarzkoph.
1 can (16 ounces) sliced peaches, packed in juice, thoroughly drained (Comstock, if possible)
1 (9-inch) deep-dish pie shell, unbaked (frozen or homemade)
1/3 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon salt
1 cup dairy sour cream
1/2 teaspoon ground cinnamon
Arrange peaches in pie shell, reserving 1 slice for garnish, if desired.
In a medium bowl, whisk flour, 1/2 cup sugar, salt and sour cream. Spoon mixture over peaches.
Combine cinnamon and remaining sugar and sprinkle over top.
Bake in preheated 350-degree oven 30 to 40 minutes, until crust is lightly browned.
If desired, cut reserved peach slice into thin wedges for garnish. Makes one pie.
This is actually from his wife, Brenda Schwarzkoph.
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