Peach Sour Cream Pie
A perfectly peachy pie with a custardy texture, more like a fruit-filled quiche.
1 cup (250 ml) sour cream
2 tsp (10 ml) grated lemon rind
1/2 cup (125 ml) granulated sugar
1 tsp (5 ml) vanilla
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) salt
2 egg yolks beaten
2 Tbsp (25 ml) all-purpose flour
2-1/2 cups (625 ml) peeled, sliced peaches ( about 4 large)
1 partially baked Sweet Pastry shell
Preheat oven to 425-F (220-C)
Mix together sour cream, lemon rind, sugar, vanilla, ginger, salt and egg yolks in a bowl. Sprinkle flour over the peaches and toss together. Pile the peaches into the pie shell and spread sour cream over the fruit. Bake for 15 minutes. Lower the heat to 350-F (180-C) and bake for 25 to 35 minutes more or until the top is browned.
Food & Drink
1 cup (250 ml) sour cream
2 tsp (10 ml) grated lemon rind
1/2 cup (125 ml) granulated sugar
1 tsp (5 ml) vanilla
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) salt
2 egg yolks beaten
2 Tbsp (25 ml) all-purpose flour
2-1/2 cups (625 ml) peeled, sliced peaches ( about 4 large)
1 partially baked Sweet Pastry shell
Preheat oven to 425-F (220-C)
Mix together sour cream, lemon rind, sugar, vanilla, ginger, salt and egg yolks in a bowl. Sprinkle flour over the peaches and toss together. Pile the peaches into the pie shell and spread sour cream over the fruit. Bake for 15 minutes. Lower the heat to 350-F (180-C) and bake for 25 to 35 minutes more or until the top is browned.
Food & Drink
Print Recipe
Share
