Recipe - Peach Sour Cream Pie

1 cup Dairy sour cream
Grated peel of One half an orange
Three fourths cup Firmly packed brown sugar
One half teaspoon Salt
2 Egg yolks; well beaten
Unbaked 8" pie shell
2 tablespoon Flour
2 One half cup Peeled; cut or sliced up 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 welldrained 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.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 28, 1997