We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Peach Sour Cream Pie
Summer 2004
A perfectly peachy pie with a custardy texture more like a fruit-filled quiche.
Serves 8
1 cup (250 mL) sour cream
2 tsp (10 mL) grated lemon rind
½ cup (l25 mL) granulated sugar
1 tsp (5 mL) vanilla
½ tsp (2 mL) salt
2 egg yolks, beaten
2 tbsp (25 mL) all-purpose flour
2½ cups (625 mL) peeled, sliced peaches (about 4 large)
1/2 tsp (2 mL) ground ginger
1 partially baked Sweet Pastry (recipe follows)
1. Preheat oven to 425ºF (220ºC).
2. 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. Spread sour cream mixture over the fruit.
3. Bake for l5 minutes. Lower the heat to 350ºF (l80ºC) and bake for 25 to 35 minutes more or until the top is browned.
Serves 8
Sweet Pastry
½ cup (125 mL) unsalted butter
1½ cups (375 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
2 egg yolks
1 tbsp (15 mL) lemon juice
1. Preheat oven to 375ºF (190ºC).
2. Cut the butter into 1-inch (2.5-cm) cubes.
3. Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse breadcrumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well.
4. Roll out or pat the pastry until 1/8 inch (3 mm) thick. Place in a 9-inch (23-cm) flan pan. Trim off excess and prick the pastry with a fork.
5. Bake blind (instructions follow) for 15 minutes in the lower third of the oven. Remove the pie weights. Bake for a further 5 minutes to partially bake the crust. Or another 10 to 15 minutes to fully bake the crust.
To Bake Blind:
Line pastry with foil or parchment paper and fill with beans or pie weights. This ensures an even crust that does not sink down the side of the tart tin or bake unevenly. Bake for 15 minutes, remove weights and bake 5 minutes for partially baked shell (if making in advance) and 10 to 15 minutes for a fully baked one.
Makes enough pastry for one 9-inch (23-cm) or 10-inch (25-cm) single-crust pie.
