Frank's Recipes! Peach Sour Cream Pie

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Peach Sour Cream Pie

1/2 recipe Flaky Pastry
4 fresh peaches
1/2 cup sugar
1/2 cup brown sugar
1/8 tsp. salt
1 cup dairy sour cream
1/8 tsp. mace

Preheat oven to 450 deg. F. Roll out pastry into circle. Fit loosely into 9-inch pie plate. Trim to 1-inch overhang. Turn pastry under edge of plate. Make high standing rim; flute. Pare peaches; remove pits; cut in quarters. Place cut side down on crust. Combine sugars, salt, cream and mace. Pour over peaches. Bake 10 minutes. Reduce oven heat to 325 deg. F. Bake 30 to 35 minutes longer or until crust brown and filling set. Cool before cutting and serving.

Flaky Pastry

2-1/4 cups sifted all-purpose flour
1 tsp. salt
2/3 cup shortening
2 tablespoon butter
4 to 5 tablespoon cold water

Sift then measure flour; resift into mixing bowl with salt. Cut in shortening with pastry blender to form fine crumbs. Cut in butter to size of small peas. Add water, one tablespoon at a time, mixing lightly with fork. Gather into ball. Wrap in waxed paper. Refrigerate until required.