Title: Peach Sour Cream Pie
Categories: Pie Blank
Yield: 1 Servings

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

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. Posted to MM-Recipes Digest V4 #10

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970

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