| COUNTRY-STYLE FRESH PEACH PIE |
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Makes a 9-inch pieClassic CRISCO Double Crust 4 cups fresh peach slices (8 medium peaches) 1 cup sugar 5 tablespoons flour 1/8 teaspoon salt 1/2 pint sour cream 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Spread peaches in a pastry-lined 9-inch pie plate. Combine sugar (save 2 tablespoons for topping), flour, salt and sour cream. Spread over peaches. Cover with top crust; seal and flute edge. Cut slits for escape of steam. Combine remaining 2 tablespoons sugar, cinnamon, and nutmeg; sprinkle over top crust. Bake at 400ºF about 40 minutes, until pie is desired brownness and peaches are tender. |
