Peach sour cream pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dairy sour cream |
| Grated peel of 1/2 an orange | ||
| ¾ | cup | Firmly packed brown sugar |
| ½ | teaspoon | Salt |
| 2 | Egg yolks; well beaten | |
| Unbaked 8\" pie shell | ||
| 2 | tablespoons | Flour |
| 2½ | cup | Peeled; sliced peaches |
Directions
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.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 28, 1997
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