SOUR CREAM PEACH PIE
In an unbaked pie crust place a layer of peaches, skin side down. No need to peel, just wash, remove stone and slice into quarters or six pieces depending on the size of the fruit.
• 1 cup sugar
• 1/3 cup flour
• 1 teaspoon salt
• 1 cup sour cream
Mix together sugar, flour, and salt. Sprinkle over peaches.
Add sour cream (thinned with a little milk) as evenly as possible.
Bake 1 hour at 350. Best if served at room temperature.
1 cup sugar
½ teaspoon salt
2 teaspoons baking powder
2 cups all-purpose flour
1 cup milk
Mix the dry ingredients, add milk and stir. Using approximately half of the dough, place dollops in a 9X13 greased cake pan.
Pour 4-6 cups of sliced, fresh-ripe peaches into the 9X13 pan over the dollops of dough.
• 16 ounce cultured sour cream
• ½ cup milk
• 2/3 cup all-purpose flour
• 1-1/2 cups of sugar
• 1 teaspoon salt
In a separate bowl, mix together sour cream and milk.
Then stir in flour, sugar, and salt.
Pour mixture over peaches. Place the remaining dough in dollops as the last layer in the pan.
Bake 1 hour at 350.
Simple, Quick Old-Fashioned Pie and Cobbler
This is a recipe created by Inez Orvedal Kisser of Fargo, North Dakota. She was born in 1905 and died at age 93. She was the youngest of eleven children and spent her formative years on a farm. Along with many other duties, crafts and skills, she found her niche at age nine as the official pie baker for the family. During the late summer this was one of the desserts served to the threshing crew which was comprised of 35 to 40 men and boys who traveled from farm to farm completing the harvest. Peaches were in season this time of year, and since there was no refrigeration the cream was always sour. This recipe typifies the way things were back then, which was to make do with what was on hand and to allow nothing to be wasted. There is no top crust so it’s a very simple, quick, old-fashioned pie.