Tomorrow night for dinner, guests who stayed with us for many years are in town. They are coming for a dinner of lemon grilled chicken; Hasselback Potatoes (see that recipe from several years ago); zucchini casserole and Peachy Cream Pie from “For Goodness Taste” cookbook. It’s peach season and I can barely wait to taste it!
Peachy Cream Pie
By Lynnette Scofield of William Henry Miller InnServings: 6
Ingredients:
- 1 unbaked 9" pie shell
- 4-6 ripe peaches peeled and sliced
- 1/2 cup sour cream
- 1 cup sugar
- 2 tablespoons flour
- 2 eggs, beaten
- Nutmeg
Instructions:
-
Preheat oven to 400.
-
Place peeled and sliced peaches in pastry.
-
Combine the sour cream, sugar, flour and eggs. Pour over the peaches. Bake for 40 min or until
the crust is nicely brown and a knife comes out clean. -
Sprinkle with nutmeg. Okay....it's a new pantry and I'm missing nutmeg. I used cinnamon sugar instead and fingers are crossed that it will be just fine!
Hi! How long do you bake the pie?
40 min at 400F! Thanks for catching that and enjoy.