Seasonal pies are worth the wait.  Do not make fruit pies, like this peach pie, with other than fresh fruit.  But when those fruits are in season, make pies to your heart's content.  I am allergic to peaches.  This pie is worth the reaction which always follows when I eat it.  Do you think that says something about how I view food?

Ingredients
10"  Pie Crust (parbaked)
8  Large Peaches (peeled, pitted, and halved)
1 Cup  Sour Cream
1 Cup  Brown Sugar
3 Tbs.  Flour
sprinkling Tapioca

    Parbake a 10" pie crust.  Leave your oven at 400 degrees.  Peel, pit, and halve the peaches.  Dip them briefly in boiling water, just to cook them a little.  Mix the sour cream, flour, and brown sugar together in a bowl.  Sprinkle a little tapioca over the pie crust.  Dip each peach half in the sour cream mixture and place in the pie crust.  Pour the remainder of the sour cream mixture over the top of the peaches.
    Bake at 400 degrees for about 15 minutes.  Reduce the oven to 375 degrees and continue baking for 40-45 minutes more.  This pie is done when it is bubbling.  Serve warm or cold with ice cream.