I'm making a peach pie that uses sour cream in the filling mixture before baking. Do you think I could substitute plain Greek yogurt or do I need to go to the store again?
I would use the yogurt. Might be a bit tangy but I like that - you could up the sugar a bit to compensate.
I gave it a shot - I'll report back with the results - it's in the oven now. Thanks!
It should be fine...I've done the same swap and came out with identical results tastewise. The key is the fat content of the yogurt--depending on the role the sour cream plays, that would be the only thing that could potentially have an effect on the taste or texture.
It turned out great! Thanks for the help!
Here's a photo:
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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