Ingredients and Weight:
- Peaches (fresh or frozen), peeled and sliced: 4 cups (2 pounds)
- Sugar: 1 cup (8 ounces)
- Cornstarch: 1/4 cup (2 ounces)
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Sour cream: 1 cup (8 ounces)
- Pie crust mix: 1 package (14 ounces)
- Water: 1/4 cup (2 ounces)
- Butter: 1/4 cup (4 tablespoons), cold and cut into small cubes
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the peaches, sugar, cornstarch, cinnamon, and nutmeg. Stir well to coat the peaches.
- Pour the peach mixture into a greased 9-inch pie plate.
- In a medium bowl, whisk together the sour cream and pie crust mix. Add the water and stir until a dough forms.
- Roll out the dough into a 12-inch circle. Place the dough over the peaches and trim the edges.
- Fold the edges under and crimp with your fingers. Cut slits in the top of the crust to allow steam to escape.
- Sprinkle the cold butter cubes over the crust.
- Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
- Serving size: 1 slice
- Calories: 350
- Fat: 15 grams
- Saturated Fat: 9 grams
- Cholesterol: 35 milligrams
- Sodium: 150 milligrams
- Carbohydrates: 45 grams
- Protein: 3 grams
Dish Characteristics:
- Sweet and tart
- Buttery crust
- Flaky and tender
- Perfect for any occasion
User Comments:
- "This pie was absolutely delicious! The peaches were perfectly ripe and the sour cream added a nice tanginess to the filling."
- "The crust was so flaky and buttery, it melted in my mouth."
- "I love that this pie is easy to make and uses ingredients that are readily available."
- "I've made this pie multiple times and it's always a hit with my family and friends."
- "This is the best peach pie I've ever had!"
Special Precautions and Tips:
- If using frozen peaches, thaw them completely before using.
- Do not overfill the pie plate, or the filling may bubble over during baking.
- If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool for at least 30 minutes before serving to allow the filling to set.
