Peaches and Cream Pie

Have you ever heard someone say, “If you put that on an old shoe, I’d eat it?” Well, that’s the way I feel about peaches. My first memory of peaches was the year that my mother (who was an excellent cook) made a peach jam. But it didn’t gel and turned into peach sauce. I can still taste that and we always said it was the best mistake she ever made.

Then came Peach Shortcake and rather than use whipped cream (and we always had the real thing), we would get a container of frozen custard (now referred to as soft ice cream). Delish!

This recipe may well come in third. It is a very easy pie that really can be made anytime of year since frozen peaches are always available. But, of course, the real thing is the best!


1 unbaked 9-inch pie crust
4 to 6 peaches that you have peeled and sliced
1/2 cup sour cream
1 cup sugar
2 tablespoons flour
1 egg, beaten
Nutmeg (and there is nothing like fresh nutmeg that you grate yourself)


Place peaches in pastry.
Combine sour cream, sugar, flour and eggs. Pour over peaches.
Grate just a tiny bit of nutmeg over the top and bake 45 minutes (I always place on a jelly roll pan since juices may flow.!)
Bake at 400 degrees for 45 minutes

This recipe was originally in the cookbook “For Goodness Taste” by the Rochester Junior League.

The William Henry Miller Inn
Lynnette Scofield
Proud to be the Ithaca Broad

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