Peach season is in full swing! They’re at their peak right now so it’s time to enjoy them at their best! I was given a bunch of ripe, juicy, locally grown peaches a few days ago. I knew that some of these peaches were destined to go in a pie, but whenever you have something so flavorful and delicious, it doesn’t really matter what you put them in, or how you use them – it’s guaranteed to be delicious. I have a recipe for a sour cream apple pie that I have made over and over because it’s just that good, and because certain family members always request it. I had seen this recipe for sour cream peach pie, which sounds just as tasty, and I’ve been waiting for the perfect peaches before I made it for the first time.

Well, the time had come, so I baked one up and dropped it off with Jill. Lucky girl! Jill is a good friend of all of ours, and I’ve known her, well, my entire life. Jill and I grew up in the same community, and we both come from families with strong roots in the area. Some of my best memories with Jill happened on church float trips – we were the best canoeing partners! Now, she actually works for my family, on the farm, so we still get to see one another pretty frequently. She’s the one, I’m pretty sure, who keeps our whole farming business organized. She pays the bills, and takes the phone calls, and in the fall she works her tail off helping to run the corn maze. Thanks, Jill! Hope you enjoyed the pie!


Sour Cream Peach Pie


9 inch single pie crust
4 cups sliced peeled peaches 
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed


Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
:: Carrie ::