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.
How To make Peach Sour Cream Pie's Videos
Peaches and Cream Pie
In this video, you will see how to make a Peaches and Cream Pie.
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Ingredients: 2 pounds (908 g) fresh or frozen sliced peaches, thawed completely and drained if frozen
Cream Filling 2 eggs 1/2 cup (3 1/2 oz / 100 g) sugar 2 tablespoons (1/2 oz / 14 g) cornstarch 3/4 cup (6 fl. oz / 177 ml) heavy cream 1/8 teaspoon salt 3/4 teaspoon vanilla extract
Edwards signature peach cream pie...pretty good. Sean said it’s the best pie he has ever had!
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Sour Cream Short Crust Pastry | Everyday Gourmet S11 Ep42
As seen on Everyday Gourmet.
Vintage Recipe- Peaches & Cream Pie
Who wants pie? I thought it would be fun to break out my 1955 Cooking Magic cookbooks and try a new recipe. I will list the entire recipe below. This was a bit of a challenge for me, and my first attempt at the crust was a total fail. However, I did tweak my method and try again and it worked much better on my second try. Please make sure and tag me if you try this fun vintage recipe. I'd love to see your pies! I really enjoyed this pie, and my family ate the whole thing! Pastry Crust- Set out 8-9 inch pie pan sift together 1 cup sifted flour 1/2 tsp salt Cut in with pastry blender or two knives until pieces are the size of small peas. 1/3 cup lard, vegetable shortening, or all-purpose shortening Sprinkle gradually 2 1/2 TBSP cold water Bake at 450 for 10-15 min until light golden brown
Peaches & Cream Pie set aside and drain thoroughly 1-2 cans of peach halves sift together- 1/4 cup sugar 1/4 cup flour 1/2 tsp cinnamon Sprinkle 2/3 of dry ingredients evenly over bottom of pastry shell. Place thoroughly drained peach halves in pastry shell, cut-side up; do not overlap. Sprinkle remaining dry ingredients over peaches. Spread evenly over peaches: 2 cups thick sour cream mix together and sprinkle over cream: 2 TBSP sugar 1/2 tsp cinnamon Bake at 450 for 20 minutes. Serve pie slightly warm.
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