Peach Nectarine Sour Cream Custard Pie Recipes

SOUR CREAM PEACH PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
• Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.

PEACH AND NECTARINE PIE

Steps:

• To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.
• Preheat oven to 450 degrees F.
• Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.

EASY PEACH CREAM PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

PEACH & NECTARINE SOUR CREAM CUSTARD PIE

Steps:

• Preheat oven to 425°F.
• On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. Leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
• In a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, Add the prepared peaches and nectarines (There should be about 5 cups prepared fruit) and stir to combine. Spoon into the pastry-lined pan and bake for 15 minutes. Then reduce the heat to 375F and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
• Let cool, slice and serve. Refrigerate any leftovers.

CHILLED PEACH AND NECTARINE SOUP

Steps:

• Puree fruit with 1/2 cup of the juice.
• Transfer to a large bowl.
• Stir in remaining 1-1/2 cups orange juice.
• Puree pineapple with 1/4 cup reserved juice and stir into fruit puree.
• Whisk in ginger, sour cream and enough of the remaining pineapple juice to thin the soup.
• Stir in confectioners' sugar if you want it sweeter.
• Chill several hours until very cold.
• Serve garnished with mint and reserved fruit slices.

SOUR CREAM PEACH PECAN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches and preserves. Transfer to crust. In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches., Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

PEACH AND CREME FRAICHE PIE

Steps:

• Make the pate sucree: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).
• Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
• On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.
• Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.
• Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.
• Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it's browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.

NECTARINE PIE

Steps:

• Preheat the oven to 350 degrees. Grind the whole crackers in food processor until they turn into fine crumbs and pour in melted butter through feed tube; process until moistened. (Or combine cracker crumbs and butter in a medium-size bowl and mix until moistened.) Pat half of the crumb mixture over the bottom and up the sides of a deep 9- to 10- inch pie plate or springform pan.
• Cut the fruit in half and remove pits. Arrange pitted side up on the crust. If using frozen peaches, scatter evenly over the crust.
• Combine the sour cream, sugar, eggs and vanilla in a food processor and process until smooth. (Or combine in a bowl and whisk until blended.) Pour the filling over the fruit and sprinkle with the remaining crumb mixture. Bake 40 minutes, until puffed and set in center (If using frozen peaches, 20 minutes more.) Cool to room temperature, cover and refrigerate until chilled.

NECTARINE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
• Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
• Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.
• Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.