*  Exported from  MasterCook  *
 
                            Peach Sour Cream Pie
 
 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
 --------  ------------  --------------------------------
    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.

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