| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Canadian |
Pies & past, Sent to tnt |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 28, 1997
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