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Peach Sour Cream Pie
Introduced to this pie in Culinary School. It has become one of my favorites.
Prep Time: 00:30
Cook Time: 00:30
8 ounces sour cream
4 ounces sugar
0.5 ounces cornstarch
2 eggs, beaten
1/2 tsp. vanilla extract
1/8 tsp. nutmeg
16 ounces fresh peaches halved
6 ounces streusel topping
1 - 9 inch pie crust unbaked
1Mix the sour cream, sugar, and cornstarch until smooth.
2Add the eggs, vanilla, and nutmeg and mix in.
3Carefully fold the peaches into the sour cream mixture. ( I like to place the peaches into the pie crust and pour the sour cream mixture on top.
4Fill unbaked pie shell.
5Top with streusel.
6Bake at 425 for about 30 minutes or until the filling is set.
You can substitute canned peaches, use peaches in light syrup and make sure to drain them very well before weighing. Can do this with apples or pears.
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