Peach Sour Cream Pie
Yield
servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sour cream
|
|
| ½ | each |
orange zest
grated |
*
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | each |
egg yolks
well beaten |
*
|
| 1 | each |
pie shell (9 inch)
8 inch, unbaked |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 ½ | cups |
peaches
peeled, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sour cream
|
|
| 0.5 | each |
orange zest
grated |
*
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 2.5 | ml |
salt
|
|
| 2 | each |
egg yolks
well beaten |
*
|
| 1 | each |
pie shell (9 inch)
8 inch, unbaked |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 591 | ml |
peaches
peeled, sliced |
|
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℉ (180℃) F and bake 30 minutes.
Let cool.
