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Author Notes: This is a favorite of my mom's to feed a happy group of friends -- mine, hers, or both -- during the summer in her back yard/organic garden. The sour cream adds a smooth tartness that is delightfully complimentary to the sweetness of the fruit and the buttery crumbliness of the crust.
When I was living in Manhattan, my friends and I would periodically hop on the train to New Jersey and visit my mom for a backyard grilling and sangria-tippling evening. It remains a tradition now that I have relocated to Washington DC, both when I am in town and when I am not! On a recent work trip to Jakarta, I received delightful photos of my friends in my mom's backyard enjoying themselves with the message "wish you were here!"
This recipe comes to mind when I think of those good times with my friends and my mom at my childhood home. —Portia Hunt
Sour cream crust
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 2 tablespoons sour cream
- 10 tablespoons butter
Peach and blueberry filling
- 1 cup sugar
- 2 tablespoons flour
- 3 egg yolks (save the whites for an omelet)
- 3 chopped peaches
- 1 cup blueberries
- 1/3 cup sour cream
- Preheat your oven to 425 degrees F.
- Process crust ingredients in a food processor until it forms a ball.
- Press dough into pie tin.
- Bake crust at 425 degrees for 10 minutes, then remove and reduce oven heat to 350 degrees.
- Whisk egg yolks together, then combine with sugar, flour, and sour cream.
- Pour blueberries and peaches into pie crust, then pour egg mixture over them.
- Cover the pie loosely with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes so that the filling sets.
- This recipe was entered in the contest for Your Best Family Recipe