Country Peach Pie

A tender, easy-to-make one-crust pie.

Country Peach Pie

PREP: 45 minutes plus cooling

BAKE: about 35 minutes

MAKES: 10 servings

Piecrust

1 1/4 cups all-purpose flour

1/4 teaspoon salt

4 tablespoons cold butter or margarine, cut up

2 tablespoons vegetable shortening

Custard Filling

1 container (8 ounces) sour cream

2 large eggs

3/4 cup sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

4 ripe, large peaches (about 1 3/4 pounds), peeled, pitted and cut into 1/4 -inch-thick slices

“1. Prepare piecrust: In medium bowl, combine flour and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter with shortening until mixture resembles coarse crumbs. Stir 4 to 6 tablespoons ice water, 1 tablespoon at a time, into flour mixture, mixing after each addition until dough is just moist enough to hold together. With hands, shape dough into a disk. Wrap disk in plastic wrap and refrigerate 30 minutes or until firm enough to roll.

“2. Meanwhile, preheat oven to 425 F. Prepare custard filling: In medium bowl, with wire whisk or fork, mix sour cream, eggs, sugar, flour and vanilla until blended; set aside.

“3. On lightly floured surface, with floured rolling pin, roll dough into a round about 1 1/2 inches larger in diameter than inverted 9-inch pie plate. Ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; bring up over pie-plate rim and pinch to form a high decorative edge.

“4. Place peaches in crust. Pour custard over peaches.

“5. Bake pie 35 to 40 minutes or until edge of custard is golden brown and knife inserted in center of pie comes out clean. Cool pie on wire rack 1 hour to serve warm, or cool completely to serve later.

“ Each serving: About 280 calories, 4g protein, 37g carbohydrate, 13g total fat (7g saturated), 2g fiber, 66mg cholesterol, 135mg sodium.