Eastern Shore Peach Pie Supreme

by Jon Westman

Eastern Shore Peach Pie Supreme

Finish off your summer feast by serving up a sweet Shore classic with a twist that will surely satisfy your guest list

Ingredients
1 unbaked 9-inch deep-dish pie crust
5-6 cups fresh peaches, peeled and sliced into wedges (about 2 lbs)
½ cup granulated sugar
½ cup sour cream
2 Tbsp all-purpose flour
⅛ tsp ground cinnamon

Instructions
1. Preheat:
Preheat oven to 425°F.

2. Arrange the Fruit:
Arrange the fresh peach slices evenly inside your unbaked pie pastry shell.

3. Make the Custard:
In a medium bowl, whisk together the sugar, flour, cinnamon and sour cream until smooth and creamy. Pour this mixture evenly over the top of the arranged peaches.

4. Bake:
Place on a baking sheet and bake at 425°F for 40-50 minutes, until the crust is golden and the filling is set and bubbly.

5. Cool:
Let the pie cool completely on a wire rack for at least 2 hours before slicing to allow the custard filling to fully set. CS