The Shady Porch: Peaches and Cream Pie


Peaches and Cream Pie

I ran across this recipe in one of my old, but newly acquired, cookbooks. This 60-year-old dessert recipe had ingredients that we all love, but something about it seemed...well, sort of I had to taste and see how this recipe made it to cookbook notoriety. 
When served warm, as directed, this is a delicious pie, and a pretty pie as well. I did not enjoy it as much cold, but you might. It is really super easy to make and takes little time...well worth it.

Peaches and Cream Pie

1 - 9 in. pie crusts
1 No.2 can Peach halves, drained
2 cups "thick" sour cream (I understood 'thick' to mean regular (not lite or fat-free)
1/4 cup sugar
1/4 cup flour (I used self-rising, although I don't think it matters)
1/2 tsp. cinnamon

Topping Swirl
2 T. sugar
1/2 tsp. cinnamon

1.  Bake pie crusts as directed; set aside to cool completely.
2.  Drain peaches completely; set aside.
3.  Mix together sugar, flour and cinnamon.
4. Sprinkle 2/3 of the sugar-flour-cinnamon mix evenly over the bottom of the cooled pie crust.
5. Place drained peach halves cut-side up in crust (7-8 peach halves will fill a 9" crust). Do not overlap.

6. Sprinkle remaining sugar-flour mix over the peaches.

7. Spread sour cream evenly over the peaches. 

8. Mix the Topping Swirl ingredients (above) and sprinkle over the sour cream. Swirl with the back of a spoon for a decorative effect. 

9. Bake at 450°F for 20 minutes. Remove from oven and cool slightly. Serve pie warm. Garnish with a little of your favorite whipped topping, if desired.  Makes 1- 9 inch pie. 
NOTE - my oven is wonky, so I baked mine at 350°F for 20 minutes; it had set perfectly. 

-recipe source: Elegant Desserts, Culinary Arts Institute 1954

other delicious desserts you might like...

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