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Peach Pie with Sour Cream
August 27, 2012

This pie is absolutely scrumptious. Best to use firm ripe peaches. My recipe calls for 6 firm-ripe peaches, 3/4 cup sugar and 1/4 cup of flour. Cover pie with foil only if it's getting too brown. Everything else is the same. The crust is out of this world. It's tender and flakey and is perfect for those who hate to roll out pie dough. I use it for all my baked custard pies, like pumpkin and pecan, because it doesn't get soggy. Excellent recipe. Updated since 2011: I have started using a streusel topping on this pie..Use your favorite streusel, brown or white sugar. I use white sugar and crush some sliced almonds into it. Makes it look so pretty and adds a little crunch to the top.

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