Instructions: Blend the sour cream, peel, brown sugar and salt, then stir in the egg yolks. Sprinkle bottom of pie shell with 1 tablespoon of the flour.

Pour in peaches and sprinkle with remaining flour. Pour sour cream mixture over all. Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees F and bake 30 minutes. Let cool.

NOTES : An equal quantity of well-drained canned peaches can be used for this open pie in the winter, but the velvety texture and blush color of fresh peaches will be lost.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.