Peach Sour Cream Pie

Peach Sour Cream Pie

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970

1 Preparation Time :

Categories : Pies & Pastry Sent To Tnt

Amount Measure Ingredient -- Preparation Method -- -- --

1 c dairy sour cream

grated peel of 1/2 an orange

3/4 c firmly packed brown sugar

1/2 tsp salt

2 egg yolks -- well beaten

unbaked 8 pie shell

2 tbsp flour

2 1/2 c peeled, sliced peaches

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

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.