Fresh Peach Pie

By kimrinaldi1

Ingredients

• For the topping:
• 4 cups (1 L) peeled, pitted, and sliced fresh peaches
• 1 cup (250 ml) sugar
• 1/4 cup (60 ml) water
• 3 Tbs (45 ml) cornstarch (cornflour)
• A 9-inch (23 cm) Graham cracker or baked pastry pie shell
• 1 cup (250 ml) sour cream
• 1 Tbs (15 ml) sugar
• 1 tsp (5 ml) vanilla extract
• A generous grating of fresh nutmeg

Preparation

Step 1

Combine half the peaches with the sugar, water, and cornstarch in a
saucepan and bring to a boil over moderate heat. Simmer until the
mixture has thickened and the peaches are tender, about 20 minutes.
Mash the peaches with a wooden spoon to form a coarse puree. Place
the remaining peaches in the pie shell and pour the pureed peach
mixture over them. Combine the sour cream, sugar, and vanilla,
stirring to mix thoroughly. Pour over the peaches, top with the
nutmeg, and bake in a preheated 350F (180C) oven for 10 minutes.
Allow to cool to room temperature and refrigerate until chilled, at
least 2 hours. Serves 6 to 8.