Sour Cream Peach Pie

1 9-inch prepared pie crust (or your own homemade)

6 large firm peaches, peeled and sliced

1 tablespoon lemon juice

2 tablespoons flour

2 tablespoons "minute" tapioca

½ cup sugar

teaspoon salt

¾ cup thick sour cream

1 cup light brown sugar

teaspoon salt

Heat oven to 400 degrees. Lay pie crust in 9-inch pan; crimp edges and set aside.

Sprinkle lemon juice over peaches and mix gently to coat.

In a medium bowl, combine flour, tapioca and white sugar; spread in unbaked pie shell. Arrange peaches on top.

In a separate bowl, combine sour cream, brown sugar and salt; pour over peaches. Moisten edge of crust with water to prevent excess browning. Bake 15 minutes. Reduce temperature to 300 degrees and cook 35 minutes; reduce temp further to 250 degrees for the final 25 minutes.

Cool completely and chill before serving. Garnish with fresh peaches.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 320 calories, 10 g fat (5 g saturated), 57 g carbohydrates, 2 g fiber, 3 g protein, 15 mg cholesterol, 140 mg sodium.