Recipe from  Baked, tested and highly recommended by Lou from "The Loko Corner". 


   3/4 cup sour cream.

  1/2 cup white sugar.

  1/3 cup all-purpose flour.

  1/4 tsp. almond extract.

​  1 Tbs. all-purpose flour.

  1 9" unbaked pie crust.

​  4 cups peeled and sliced fresh peaches.  (Frozen can be used if necessary.)

​  1/4 cup brown sugar.


  1.  Preheat oven to 425 degrees.

​  2.  In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour          and the almond extract until smooth.  Sprinkle one tablespoon of flour                over pie crust to prevent it from getting soggy.  Alternate layers of                      peaches and then the sour cream mixture, beginning with a layer of                    peaches and ending with sour cream.  

  3.  Bake for 20 minutes at 425 degrees, reduce heat to 350 degrees and                    continue baking for an additional 30 to 35 minutes.  Remove pie from oven        and sprinkle brown sugar evenly over the top.  Set oven to Broil and broil          for two to three minutes until brown sugar is caramelized.


      **  There are no calories in this pie if fresh, local peaches are used. 

 Sour Cream Peach Pie