On Sunday, March 5, 2017 at 12:07:43 PM UTC-5, Dave Smith wrote:
> On 2017-03-05 10:24 AM, Ed Pawlowski wrote:
> > At the store my wife could not recall how much sour cream was needed for
> > something she was going to make. We bought much more that we need or
> > would use in a short time. So, I was looking for ways to use it.
> >
> > First up-- scrambled eggs. I mixed them as usual and added a big gob of
> > sour cream and whisked it in. They came out lighter and fluffier than
> > usual.
> >
> > Next up-- pancakes. This morning I made my usual recipe of buttermilk
> > pancakes, but added 1/4 cup of sour cream. They came out lighter and
> > fluffier than usual.
> >
> > Given the success so far, I may rub my body with it and see if I come
> > out lighter and fluffier.
>
> ;-)
>
> A dollop of sour cream is good on a lot of different soups. It can also
> be mixed with tzitiki to thicken it a bit. Fresh strawberries with brown
> sugar and sour cream is a nice treat.
>
> Elmira peach pie is a favourite around our house. It is a single crust
> pie with a mixture of sugar, sour cream and flour along with the
> peaches. After the pie is baked you sprinkle a little brown sugar and
> then stick it under the broiler to brown caramelize.

I love the sounds of the Elmira Peach Pie!! What is the exact recipe?
I searched and found this -

Elmira Sour Cream Peach Pie

1/3 cup flour
1/2 cup sugar
1 cup sour cream
5 cups peaches quartered
1/4 cup brown sugar
Bake 15 minutes at 450F, then lower heat to 350F and bake 25-30 minutes.
Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes. Serve warm.

Does that sound right?

Rusty in MD