How to Make a Sour Cream Peach Pie

Y'all know of my love for chocolate. What y'all don't know is once in a while I like a dessert w/o chocolate. I know it's a shock but what the heck I'm almost human. Most times I would choose a cheesecake. Several years ago we were dining with some military friends when Master Sargent proclaimed he had stolen this recipe from a Four Star General. Well y'all know how military fellas can exaggerate. The recipe is easy as pie no pun intended. Let's roll up our sleeves, take off our rings, wash our hands and get cooking. OK somebody play Reveille first.

Sour Cream Peach Pie

Ingredients:

1 16oz can sliced peaches drained (packed in water or pear juice)

1 9" deep dish pie shell, unbaked (buy one package and make two pies)

1/3 cup all purpose flour

¾ cup white granulated sugar divided (Splenda will work)

½ teaspoon sea salt (optional)

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup sour cream (real stuff is best)

Directions:

Preheat oven to 375. sprinkle ¼ cup sugar on bottom of crust. Arrange peaches in a single layer on top of this. In a large bowl mix flour, ½ cup of sugar, salt and sour cream. Spoon this mixture over peaches. Combine cinnamon, nutmeg, and remaining sugar and sprinkle over top. Bake 30-40 mins or till crust is golden brown. Allow to cool before cutting to serve. Some cut in ten wedges. I think four wedges would be more to my liking.

Notes:

I prefer this served ice cold. The Queen Goddess likes hers cool but not cold so the pie comes out of the fridge when we set down to supper. I have seen this served garnished with a few sliced peaches on top, perhaps one per wedge. I would only guess if you bought the bigger can of peaches you would have plenty to do that.