Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastry Sent To Tnt
Amount Measure Ingredient -- Preparation Method
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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
over all. Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees
F and bake 30 minutes. Let cool.
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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.
