Peach Sour Cream Pie

Peach Sour Cream Pie

A perfectly peachy pie with a custardy texture more like a fruit-filled quiche.  The Red Haven Peaches are now available and perfect for a pie. *** 1 cup sour cream 2 tsp grated lemon rind ½ cup granulated sugar 1 tsp  vanilla ½ tsp salt 2 egg yolks, beaten 2 tbsp all-purpose flour 2½ cups peeled, sliced peaches (about 4 large) 1/2 tsp ground ginger partially baked Sweet Pastry (recipe follows) 1. Preheat oven to 425ºF. 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,  and bake for 25 to 35 minutes more or until the top is browned. Serves 8 Sweet Pastry ½ cup unsalted butter 1½ cups all-purpose flour 3 tbsp. granulated sugar 2 egg yolks 1 tbsp. lemon juice 1. Preheat oven to 375ºF 2. Cut the butter into 1-inch cubes. 3. Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well. 4. Roll out or pat the pastry until 1/8 inch thick. Place in a 9-inch 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 or 10-inch single-crust pie.