Submitted by Hannah Dalpiaz

My great grandmother, Inez Orvedal Kisser, was born in 1905 and died at the age of 93. She was the youngest of 11 children and spent much of her life on a farm. In addition to her many crafting skills (she made the best crazy quilts), at a young age she also became the family pie maker. The stories shared by my grandmother are that there was often a threshing crew of 35–40 men and boys who would travel from farm to farm to help with the harvesting. As peaches were in season this time of year, peach pie was an easy option. This recipe also seems to have been born out of a goal to minimize waste as there was not refrigeration so it utilized the cream that had started to go sour. This recipe was and still is a family favorite and often requested in place of birthday cakes. I love to make annually to remember my grandmother LeeAnn Kisser Berge’s birthday each August.

Great Grandma Inez Kisser’s Sour Cream Peach Pie

Makes one 9-inch pie

1 9-inch pie crust of your choice, uncooked (my preference is an all butter crust)
6+ peaches, depending on size
1 cup sugar
3 tbsp flour (may need to adjust depending on how juicy your peaches are)
⅛ tsp sat
1 large cup slightly soured cream (can substitute ½ sour cream to ½ whipping cream)

Grandma Inez: Place halved peaches pit side up (peel if desired) in pie crust, mix flour, sugar and salt and pour over peaches. Then top with sour cream mixture. Bake at 375° F for 45–50 minutes.

*My notes: I prefer my peaches cut in large chunks; peel left on. I toss lightly with the flour/sugar mixture before placing in the pie crust. I use the same bowl from my peaches to then mix up my soured cream and prefer to increase this to ~1½ cups total. Pie serves best when it has an opportunity to cool so the filling can set up.

Editor’s note: This recipe has not been independently tested by the Edible Boston team.