*  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.