1 c Dairy sour cream
Grated peel of 1/2 an orange
3/4 c Firmly packed brown sugar
1/2 ts Salt
2 Egg yolks; well beaten
Unbaked 8″ pie shell
2 tb 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.
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.
Yields
1 Servings