Gen. Schwarzkopf’s Sour Cream Peach Pie
1 can (16 ounces) sliced peaches, packed in juice, thoroughly drained
1 (9-inch) deep-dish pie shell, unbaked (frozen OR homemade)
1/3 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon salt
1 cup dairy sour cream
1/2 teaspoon ground cinnamon
Arrange peaches in pie shell, reserving 1 slice for garnish, if desired.
In a medium bowl, whisk flour, 1/2 cup sugar, salt and sour cream. Spoon mixture over peaches.
Combine cinnamon and remaining sugar and sprinkle over top.
Bake in preheated 350-degree oven 30 to 40 minutes, until crust is lightly browned.
If desired, cut reserved peach slice into thin wedges for garnish. Makes 1 pie.
Source:’‘In the Kitchen With Miss Piggy’’ cookbook 1996, Time-Life Books, reprinted in the Los Angeles Daily News, May 30, 1996