Pie Recipes

Peach Sour Cream Pie

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  • Pastry for 2-crust pie or 1 package pie crust mix
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 cup dairy sour cream
  • 5 cups sliced, peeled and pitted peaches (about 2 1/2 to 3 pounds)
  • 2 tablespoons milk
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon cinnamon


  1. Heat oven to 400 degrees F.
  2. Prepare pastry according to recipe or package directions. Roll out half the dough to a 12-inch circle; line 9-inch pie plate.
  3. Combine flour, the 1/4 teaspoon cinnamon, nutmeg, salt and sour cream. Fold in peaches. Turn into pastry-lined pie plate.
  4. Roll out remaining dough for top crust; cut vents to allow steam to escape during baking. Place over filling; press edges together. Flute edge. Brush pie with milk.
  5. Mix sugar and the 1/8 teaspoon cinnamon. Sprinkle on pie.
  6. Bake for 30 minutes.

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